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Loaded Veggie White Lasagna

Loaded Veggie White Lasagna
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Indulge in the delightful flavors of Loaded Veggie White Lasagna, a creamy and colorful dish that will win over even the pickiest eaters. This vegetarian masterpiece layers rich cheeses with an array of fresh vegetables, making it both indulgent and nutritious. Perfect for busy weeknights or family gatherings, this lasagna is not only easy to prepare but also offers make-ahead convenience. Each bite bursts with flavor, thanks to the harmonious combination of creamy ricotta, mozzarella, and sautéed veggies. Serve it hot straight from the oven and watch your loved ones come back for seconds!

Ingredients

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  • 9 lasagna noodles
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 bell pepper, chopped
  • 1 cup spinach, chopped
  • 1 cup mushrooms, sliced
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 3 cups béchamel sauce

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cook the lasagna noodles according to package instructions until al dente; drain and set aside.
  3. In a large pot, heat olive oil over medium heat. Sauté onion and garlic until translucent.
  4. Add zucchini, bell pepper, spinach, and mushrooms; stir in Italian seasoning and cook until tender.
  5. In a bowl, mix ricotta with one cup of mozzarella and half a cup of Parmesan until smooth.
  6. Spread a layer of béchamel sauce in a baking dish; layer noodles followed by half of the ricotta mixture and sautéed veggies.
  7. Repeat layers with remaining ingredients finishing with béchamel sauce on top.
  8. Cover with foil and bake for 30 minutes; uncover and bake another 15 minutes until golden brown.
  9. Let cool for about 10 minutes before serving.

Nutrition

Find it online: https://thecookingboard.com/loaded-veggie-white-lasagna/