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Loaded Veggie White Lasagna: A Healthy Twist on Tradition

Loaded Veggie White Lasagna: A Healthy Twist for Comfort Food

Loaded Veggie White Lasagna redefines comfort food with creamy flavors and vibrant vegetables, making it perfect for vegetarians and health-conscious diners.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Cooling Time 10 minutes
Total Time 1 hour 45 minutes
Servings: 6 slices
Course: Lunch
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna
  • 12 oz Lasagna Noodles Try gluten-free noodles for a lighter twist.
  • 2 tablespoons Olive Oil Any cooking oil can work.
  • 1 medium Onion Shallots can be a great substitute.
  • 2 cloves Garlic Fresh garlic is best.
For the Veggies
  • 1 cup Zucchini Yellow squash makes a delightful swap.
  • 1 cup Bell Pepper Use any variety you enjoy.
  • 2 cups Spinach Kale or Swiss chard can be used instead.
  • 1 cup Mushrooms Eggplant can be a fantastic alternative.
  • 1 tablespoon Italian Seasoning Dried or fresh herbs can be used.
  • to taste Salt
  • to taste Pepper
For the Cheesy Layers
  • 15 oz Ricotta Cheese Blended tofu works as a vegan alternative.
  • 1 cup Shredded Mozzarella Cheese Vegan cheese can be used for a dairy-free option.
  • ½ cup Grated Parmesan Cheese Nutritional yeast is a great dairy-free option.
For the Creamy Sauce
  • 2 cups Béchamel Sauce Homemade or store-bought.
  • ¼ cup Fresh Basil Optional for garnish.

Equipment

  • 9x13 inch baking dish
  • Large pot
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Cook the lasagna noodles according to the package instructions until al dente, about 8-10 minutes, then drain and set aside.
  3. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing for about 3 minutes until translucent.
  4. Stir in diced zucchini, bell pepper, spinach, and mushrooms, cooking for an additional 5-7 minutes; season with Italian seasoning, salt, and pepper.
  5. In a mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, and ½ cup of grated Parmesan; mix until smooth.
  6. Spread a layer of béchamel sauce on the bottom of a baking dish, then layer with noodles, ricotta mixture, sautéed veggies, and béchamel. Repeat until all ingredients are used.
  7. Cover with foil and bake for 30 minutes, then remove foil and bake for an additional 15 minutes until golden.
  8. Cool for 10 minutes before slicing. Garnish with fresh basil if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 18gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 2500IUVitamin C: 30mgCalcium: 300mgIron: 2.5mg

Notes

Make sure to cook noodles al dente and consider assembling a day ahead for more flavor.

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