Loaded Veggie White Lasagna: Creamy and Comforting Dinner Recipe
A creamy, cheesy vegetarian lasagna layered with roasted vegetables, ricotta, mozzarella, and homemade béchamel sauce. A cozy, meatless comfort food perfect for dinner or entertaining!
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 red bell pepper, chopped
- 1 cup mushrooms, sliced
- 1 tablespoon olive oil
- Salt and pepper, to taste
For ricotta filling:
- 1 1/2 cups ricotta cheese
- 1 egg
- 1/4 cup grated Parmesan
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
For béchamel sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Other:
- 9 lasagna noodles, cooked or oven-ready
- 2 cups fresh spinach
- 2 cups shredded mozzarella
- Chopped parsley, for garnish
Instructions
1. Preheat oven to 400°F. Toss diced zucchini, squash, bell pepper, and mushrooms with olive oil, salt, and pepper. Roast for 20 minutes.
2. In a saucepan, melt butter and whisk in flour. Cook for 1 minute. Slowly whisk in milk and simmer 5–7 minutes until thickened. Season with salt, pepper, and nutmeg.
3. Mix ricotta, egg, Parmesan, garlic powder, salt, and pepper in a bowl until combined.
4. Boil lasagna noodles if not using oven-ready.
5. In a greased 9×13 baking dish, layer béchamel, noodles, half the ricotta, half the roasted veggies, spinach, and more béchamel. Repeat layers.
6. Top with noodles, béchamel, and mozzarella.
7. Cover with foil and bake at 375°F for 30 minutes. Uncover and bake an additional 10–15 minutes until golden and bubbly.
8. Let rest 10 minutes before serving. Garnish with parsley if desired.
Notes
To avoid a watery lasagna, drain roasted veggies and squeeze excess liquid from spinach.
Use oven-ready noodles to save time.
Add lentils or beans for extra protein.
This dish can be made ahead and refrigerated before baking — just add 10 minutes to baking time.