Description
Discover a delightful take on lasagna with our Loaded Veggie White Lasagna, a dish that offers a fresh, vibrant twist on a comforting classic.
Ingredients
Scale
- 2 cups shredded mozzarella cheese
- 1 cup chopped spinach
- 1 cup grated Parmesan cheese
- 1 cup sliced mushrooms
- 9 lasagna noodles, cooked
- 2 tablespoons olive oil
- 3 cups béchamel sauce (store-bought or homemade)
- 2 cups ricotta cheese
- 1 medium zucchini, diced
- 1 piece bell pepper, chopped
- 1 medium onion, chopped
- 1 teaspoon Italian seasoning
- ½ cup chopped fresh basil (optional)
- 2 cloves garlic, minced
- Salt and pepper, to taste
Instructions
- Start by preheating your oven to 350°F (175°C) to ensure it reaches the necessary temperature by the time your lasagna is ready to bake. In a large skillet, heat the olive oil over medium heat. Add chopped onions and minced garlic, cooking them until they become soft and translucent. This stage is crucial as it forms the aromatic foundation of your dish.
- Introduce diced zucchini, chopped bell pepper, spinach, and sliced mushrooms into the skillet. Season with Italian seasoning, salt, and pepper to taste. Cook the vegetables until they are just tender, taking care not to overcook them as they will continue to soften in the oven.
- While the veggies cool down slightly, create a cheese blend by mixing the ricotta with half of the mozzarella (1 cup) and half of the Parmesan (½ cup). This mixture will add creaminess and hold the layers together beautifully.
- Spread a generous amount of béchamel sauce at the base of your baking dish to avoid sticking. Lay three noodles flat over the sauce. Top with half of the ricotta mixture and half of the sautéed vegetables. Drizzle some béchamel sauce over this layer.
- Repeat the layering process: arrange another set of noodles, the rest of the ricotta mix, the remaining vegetables, and another drizzle of béchamel. Finish with a final layer of noodles, béchamel sauce, and sprinkle with the remaining mozzarella and Parmesan.
- Cover your baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for another 15 minutes until the top is bubbly and golden brown. Let it cool for about 10 minutes before slicing, allowing the layers to set. Garnish with fresh basil for a burst of flavor.
Notes
Ensure the noodles cool slightly after cooking to handle them easily during assembly. For richer flavor, consider making your béchamel sauce from scratch.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 500 per serving
- Sodium: 700 mg
- Protein: 20 g