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Loaded Veggie White Lasagna

Creamy Loaded Veggie White Lasagna for Ultimate Comfort

This Loaded Veggie White Lasagna blends creamy ricotta with tender vegetables for a heartfelt comfort food experience.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna
  • 12 oz Lasagna Noodles Can use gluten-free noodles for gluten-sensitive diets.
  • 1 cup Alfredo Sauce
For the Veggie Filling
  • 2 tbsp Olive Oil Helps sauté vegetables, building flavor while preventing sticking.
  • 1 Onion Adds sweetness and depth when sautéed until translucent.
  • 3 Garlic Cloves Infuses a savory, aromatic note into the dish when minced and sautéed.
  • 1 Red Bell Pepper Provides sweetness and a crisp texture.
  • 1 Yellow Bell Pepper Adds color and flavor.
  • 1 Zucchini Softens during cooking and contributes to the veggie medley.
  • 1 Yellow Squash Adds mild taste and texture.
  • 8 oz Mushrooms Adds earthiness and umami.
  • 4 cups Spinach Can substitute with other leafy greens like Swiss chard or kale.
For the Cheese Mixture
  • 15 oz Ricotta Cheese Contributes a creamy, fluffy texture.
  • 1 Large Egg Binds the ricotta mixture.
  • ½ cup Grated Parmesan Cheese Enriches flavor and adds saltiness.
  • 2 cups Mozzarella Cheese Melts beautifully, creating a gooey cheese pull.
For Seasoning
  • 1 tsp Salt Essential for seasoning.
  • 1 tsp Pepper Essential for seasoning.
  • 1 tsp Dried Oregano Offers a Mediterranean aroma.
  • 1 tsp Dried Basil Adds a sweet, slightly peppery finish.

Equipment

  • 9x13 inch baking dish
  • large skillet
  • mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Gather your ingredients while the oven heats up.
  2. In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic. Sauté for about 3-5 minutes.
  3. Stir in diced red and yellow bell peppers, zucchini, yellow squash, and sliced mushrooms. Cook for 5-7 minutes.
  4. Add spinach to the skillet, stirring until it wilts, about 2 minutes. Season with salt, pepper, oregano, and basil. Set aside.
  5. Combine ricotta cheese, large egg, and Parmesan cheese in a mixing bowl. Mix until smooth and creamy.
  6. Spread a thin layer of Alfredo sauce on the bottom of the baking dish.
  7. Layer lasagna noodles over the sauce, then add half of the ricotta mixture, sautéed vegetables, and mozzarella cheese.
  8. Repeat layers with noodles, remaining ricotta mixture, vegetables, and another cup of mozzarella.
  9. Pour remaining Alfredo sauce over the top layer of noodles and sprinkle the rest of the mozzarella cheese.
  10. Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes.
  11. Let the lasagna rest for about 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 18gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 25IUVitamin C: 50mgCalcium: 30mgIron: 10mg

Notes

Allow the lasagna to rest for 10 minutes before slicing for better layering. Store leftovers in an airtight container for up to 4 days.

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