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Loaded Veggie White Lasagna for Cozy Family Dinners

This Loaded Veggie White Lasagna is a comforting dish filled with layers of creamy sauce, veggies, and cheese, perfect for family dinners.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the White Sauce
  • 0.5 cup unsalted Butter adds richness to the sauce
  • 0.5 cup All-Purpose Flour provides structure
  • 4 cups Milk the base of the creamy white sauce
  • 0.25 teaspoon Nutmeg enhances flavor
  • 0.5 teaspoon Salt seasoning for the sauce
  • 0.25 teaspoon Black Pepper adds heat and depth
For the Vegetable Filling
  • 1 tablespoon Olive Oil used for sautéing
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 1 Red Bell Pepper chopped
  • 1 Yellow Bell Pepper chopped
  • 1 medium Zucchini chopped
  • 10 ounce Frozen Spinach thawed and squeezed dry
For the Cheese Mixture
  • 15 ounce Ricotta Cheese creamy texture
  • 0.5 cup Grated Parmesan Cheese depth of flavor
  • 1 Large Egg lightly beaten
For Assembly
  • 9 Lasagna Noodles cook until al dente
  • 3 cups Shredded Mozzarella Cheese gooey topping

Equipment

  • Medium saucepan
  • large skillet
  • Large mixing bowl
  • pot
  • 9x13 inch baking dish

Method
 

Prepare the White Sauce
  1. Melt 1/2 cup unsalted butter over medium heat. Whisk in 1/2 cup all-purpose flour and cook for 1-2 minutes. Gradually add 4 cups of milk, stirring until thickened.
  2. Stir in 1/4 teaspoon nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Prepare the Vegetable Filling
  1. Heat 1 tablespoon olive oil in a skillet. Sauté 1 chopped onion for 3-4 minutes. Add 2 minced garlic cloves, 1 chopped red bell pepper, 1 chopped yellow bell pepper, and 1 chopped zucchini. Cook for 4-5 minutes.
  2. Stir in thawed spinach and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Combine Cheese Filling
  1. In a bowl, combine 15 ounces ricotta cheese, 1/2 cup grated Parmesan, and 1 lightly beaten egg. Fold in cooled vegetable mixture.
Cook Lasagna Noodles
  1. Boil water and cook 9 lasagna noodles until al dente (about 8-10 minutes). Drain and lay flat to cool.
Assemble Lasagna
  1. Preheat oven to 375°F. Spread a layer of white sauce in a greased baking dish. Layer 3 noodles, half of the filling, more sauce, and 1 cup mozzarella. Repeat layers and finish with remaining noodles and sauce.
Bake
  1. Cover with foil and bake for 25 minutes. Remove foil and bake for another 20-25 minutes until golden and bubbly.
Cool Before Serving
  1. Let the lasagna cool for 10-15 minutes before slicing to enhance flavors and hold layers together.

Notes

Ensure the spinach is thoroughly drained to prevent a soggy lasagna. Cook noodles until al dente to maintain structure while baking.