Description
Loaded Veggie White Lasagna is a delightful vegetarian dish that layers fresh vegetables, creamy ricotta, and gooey mozzarella in a rich white sauce. Perfect for family dinners or gatherings, this comforting lasagna bursts with flavor and color, making it a standout centerpiece on any table.
Ingredients
Scale
- 9 lasagna noodles (traditional or no-boil)
- 15 oz ricotta cheese
- 2 cups fresh spinach
- 8 oz mushrooms (sliced)
- 1 medium zucchini (thinly sliced)
- 1 cup marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 tsp garlic powder
Instructions
- Preheat your oven to 375°F (190°C) and lightly spray a 9×13 inch baking dish with nonstick cooking spray.
- In a saucepan over medium heat, melt the butter. Whisk in flour until smooth, then gradually add milk while stirring continuously. Cook until slightly thickened (about five minutes), then stir in garlic powder.
- In another pan, sauté mushrooms over medium heat until softened (about five minutes). Add spinach and zucchini; cook until just wilted (two minutes).
- Spread some marinara sauce on the bottom of the baking dish. Layer lasagna noodles, half of the ricotta mixture mixed with some white sauce, sautéed veggies, mozzarella cheese, and marinara. Repeat layers until ingredients are used.
- Top with mozzarella and Parmesan cheese. Cover with foil and bake for thirty minutes.
- Remove foil and bake uncovered for another fifteen minutes until bubbly and golden brown. Let cool slightly before slicing.
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 440
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: Feel free to customize by adding other vegetables like bell peppers or swapping out cheeses according to your preference. You can also assemble it a day in advance and refrigerate before baking for easy meal prep.