Introduction

Oh, friends, do you ever get that craving for something warm, comforting, and just downright delicious? Something that feels like a hug in a dish? That’s exactly how I feel about this Loaded Veggie White Lasagna. It’s a dish that brings back memories of cozy nights and happy gatherings. And the best part? It’s surprisingly simple to whip up, even on a busy weeknight! Get ready to fall in love with a lasagna that’s packed with fresh veggies and that dreamy, creamy white sauce.

Why You’ll Love This Recipe

Fast: You can have this beauty on the table in about an hour!
Easy: Simple steps that anyone can follow, no fancy kitchen skills required.
Giftable: Make it ahead and bring it to a friend who needs a little comfort food.
Crowd-pleasing: Even picky eaters will devour this loaded veggie goodness.

Ingredients

Let’s gather everything you’ll need for this delightful dish. Don’t worry, it’s all pretty standard pantry and fridge stuff!

2 tablespoons Olive oil: Our base for sautéing all those wonderful veggies.
1 medium Onion: Diced up small for sweet flavor.
1 Bell pepper: Any color you love! Diced for a pop of sweetness and crunch.
1 medium Zucchini: Diced. It adds a lovely tender bite.
1 cup Mushrooms: Sliced. They bring that fantastic earthy depth.
2 cloves Garlic: Minced. Because, well, garlic!
1 cup Spinach: Fresh and healthy, it wilts down beautifully.
1 teaspoon Italian seasoning: A classic blend that sings with these veggies.
1/2 teaspoon Salt: To bring out all the flavors.
1/4 teaspoon Black pepper: Just a touch for a little zing.
3 cups Bechamel sauce: The creamy, dreamy heart of our white lasagna. (You can totally use store-bought if you’re short on time!)
2 cups Ricotta cheese: For that luscious, cheesy layer.
1 cup grated Parmesan cheese: Adds a salty, nutty kick.
2 cups Mozzarella cheese: Shredded, for that irresistible golden, bubbly topping.
1/2 cup fresh Basil: For a bright, fragrant garnish.

How to Make It

Alright, let’s get cooking! Grab your apron, put on some music, and let’s make some magic.

Preheat & Prep: First things first, preheat your oven to 375°F (190°C). While that’s warming up, let’s get our veggies ready. Dice up your bell pepper, onion, and zucchini. Mince that garlic, and slice your mushrooms. Easy peasy!
Sauté the Veggies: Grab a big skillet and heat up your olive oil over medium heat. Toss in the diced onion and bell pepper. Let them cook until they start to soften, which usually takes about 5 minutes.
Add More Goodness: Now, add the diced zucchini, sliced mushrooms, and minced garlic to the skillet. Keep cooking for another 5-7 minutes, or until all your veggies are nice and tender.
Wilt and Season: Stir in that cup of fresh spinach and sprinkle in the Italian seasoning. Cook just until the spinach has wilted down – it happens super fast! Give everything a good season with salt and pepper. Set this gorgeous veggie mix aside.
Cheesy Mixture: In a separate bowl, combine the ricotta cheese, grated Parmesan cheese, and about half of your shredded mozzarella. Give it a good stir until it’s all mixed together. This is going to be one of your delicious layers!
The Base Layer: Now, let’s get our baking dish ready. Grab a 9×13 inch baking dish and spread a thin, even layer of your bechamel sauce on the bottom. This helps prevent sticking and adds extra creaminess.
First Layering: If you’re using lasagna noodles (though they weren’t in the original ingredient list, they’re a classic!), lay them down on top of the bechamel. Then, spread half of your cheesy ricotta mixture over the noodles.
Veggie Time: Next, carefully spoon half of your cooked vegetable mixture over the ricotta. Try to spread it out evenly.
Sauce it Up: Spoon about one-third of the remaining bechamel sauce over the vegetables. Don’t be shy with the sauce!
Repeat the Magic: Now, let’s do it all again! Add another layer of noodles (if using), the rest of your cheesy ricotta mixture, and the rest of your delicious cooked veggies. Spoon another one-third of the bechamel sauce over this layer.
The Grand Finale: For the top layer, add your final noodles (if using), then spread the rest of the bechamel sauce all over. Finish by sprinkling the remaining shredded mozzarella cheese evenly over the top. Make sure it covers all the edges for maximum golden goodness!
Bake to Perfection: Cover your baking dish tightly with foil. Pop it into your preheated oven and bake for 25 minutes.
Golden & Bubbly: After 25 minutes, carefully remove the foil. Let the lasagna bake for another 10-15 minutes, or until the cheese on top is gloriously golden brown and bubbling. Oh, it’s going to smell amazing!
Rest & Serve: This is the hardest part – waiting! Let the lasagna stand for about 10 minutes before you slice into it. This helps everything set up nicely. Garnish with that fresh basil, and get ready to enjoy!

Substitutions & Additions

This recipe is super forgiving and ready for your personal touch! Here are a few ideas:

Veggies: Feel free to swap out or add your favorite veggies! Broccoli florets, chopped carrots, or even some sun-dried tomatoes would be fantastic additions.
Cheese: Don’t have ricotta? Cottage cheese is a decent swap, though it will change the texture slightly. You could also add a touch of cream cheese to the ricotta mixture for extra richness.
Spice: If you like a little heat, add a pinch of red pepper flakes to your sautéed vegetables or even into the ricotta mixture.
Herbs: Fresh oregano or thyme would be lovely sautéed with the vegetables.
Noodles: If you’re going noodle-less, you can skip that step entirely and just layer the bechamel, cheese, and veggies. You’ll have an even quicker, lower-carb version!

Tips for Success

A few little tricks to make your Loaded Veggie White Lasagna absolutely perfect:

Don’t Crowd the Pan: When sautéing your veggies, make sure your skillet isn’t too full. Cook in batches if you need to. This helps them soften and brown nicely instead of steaming.
Season as You Go: I mentioned seasoning the veggies, but it’s key! Adding salt and pepper at different stages builds layers of flavor.
Prep Ahead: You can absolutely chop all your veggies the day before and store them in an airtight container in the fridge. You can also make the ricotta cheese mixture ahead of time.
Room Temperature Ingredients: For smoother cheese mixtures, make sure your ricotta isn’t straight from the fridge. Let it sit out for about 15-20 minutes before mixing.

How to Store It

Leftovers are a beautiful thing, especially with this lasagna!

Refrigeration: Once completely cooled, store any leftover lasagna in an airtight container in the refrigerator for up to 3-4 days.
Reheating: The best way to reheat is in a conventional oven at around 350°F (175°C) until warmed through. You can also reheat individual slices in the microwave, but it might be a little less creamy.
Freezing: This lasagna freezes wonderfully! Let it cool completely, then wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make this lasagna without bechamel sauce?

You can, but the bechamel is what makes it a white lasagna and gives it that incredible creaminess. If you can’t make it from scratch, a good quality store-bought sauce is your best bet!

Is this recipe vegetarian?

Yes, absolutely! This recipe is packed with delicious vegetables and is a fantastic vegetarian main course.

How do I prevent my lasagna from being watery?

Make sure you cook your vegetables thoroughly so excess moisture evaporates. Also, ensure your ricotta cheese is well-drained if it seems particularly wet.

Loaded Veggie White Lasagna

A warm, comforting, and delicious white lasagna packed with fresh veggies and a creamy white sauce. Surprisingly simple to whip up, even on a busy weeknight.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Servings 8 servings

Equipment

Oven Preheat to 375°F (190°C)
Skillet Large
bowl Separate
9x13 inch baking dish
foil For covering

Ingredients

Vegetables

2 tablespoons Olive oil Our base for sautéing all those wonderful veggies.
1 medium Onion Diced up small for sweet flavor.
1 Bell pepper Any color you love! Diced for a pop of sweetness and crunch.
1 medium Zucchini Diced. It adds a lovely tender bite.
1 cup Mushrooms Sliced. They bring that fantastic earthy depth.
2 cloves Garlic Minced. Because, well, garlic!
1 cup Spinach Fresh and healthy, it wilts down beautifully.

Seasonings

1 teaspoon Italian seasoning A classic blend that sings with these veggies.
0.5 teaspoon Salt To bring out all the flavors.
0.25 teaspoon Black pepper Just a touch for a little zing.

Sauce and Cheese

3 cups Bechamel sauce The creamy, dreamy heart of our white lasagna. (You can totally use store-bought if you're short on time!)
2 cups Ricotta cheese For that luscious, cheesy layer.
1 cup Parmesan cheese grated. Adds a salty, nutty kick.
2 cups Mozzarella cheese Shredded, for that irresistible golden, bubbly topping.

Garnish

0.5 cup fresh Basil For a bright, fragrant garnish.

Instructions

First things first, preheat your oven to 375°F (190°C). While that's warming up, let's get our veggies ready. Dice up your bell pepper, onion, and zucchini. Mince that garlic, and slice your mushrooms. Easy peasy!
Grab a big skillet and heat up your olive oil over medium heat. Toss in the diced onion and bell pepper. Let them cook until they start to soften, which usually takes about 5 minutes.
2 tablespoons Olive oil
Now, add the diced zucchini, sliced mushrooms, and minced garlic to the skillet. Keep cooking for another 5-7 minutes, or until all your veggies are nice and tender.
2 tablespoons Olive oil
Stir in that cup of fresh spinach and sprinkle in the Italian seasoning. Cook just until the spinach has wilted down – it happens super fast! Give everything a good season with salt and pepper. Set this gorgeous veggie mix aside.
2 tablespoons Olive oil
In a separate bowl, combine the ricotta cheese, grated Parmesan cheese, and about half of your shredded mozzarella. Give it a good stir until it's all mixed together. This is going to be one of your delicious layers!
2 tablespoons Olive oil
Now, let's get our baking dish ready. Grab a 9x13 inch baking dish and spread a thin, even layer of your bechamel sauce on the bottom. This helps prevent sticking and adds extra creaminess.
2 tablespoons Olive oil
If you're using lasagna noodles (though they weren't in the original ingredient list, they're a classic!), lay them down on top of the bechamel. Then, spread half of your cheesy ricotta mixture over the noodles.
2 tablespoons Olive oil
Next, carefully spoon half of your cooked vegetable mixture over the ricotta. Try to spread it out evenly.
Spoon about one-third of the remaining bechamel sauce over the vegetables. Don't be shy with the sauce!
2 tablespoons Olive oil
Now, let's do it all again! Add another layer of noodles (if using), the rest of your cheesy ricotta mixture, and the rest of your delicious cooked veggies. Spoon another one-third of the bechamel sauce over this layer.
2 tablespoons Olive oil
For the top layer, add your final noodles (if using), then spread the rest of the bechamel sauce all over. Finish by sprinkling the remaining shredded mozzarella cheese evenly over the top. Make sure it covers all the edges for maximum golden goodness!
2 tablespoons Olive oil
Cover your baking dish tightly with foil. Pop it into your preheated oven and bake for 25 minutes.
After 25 minutes, carefully remove the foil. Let the lasagna bake for another 10-15 minutes, or until the cheese on top is gloriously golden brown and bubbling. Oh, it's going to smell amazing!
This is the hardest part – waiting! Let the lasagna stand for about 10 minutes before you slice into it. This helps everything set up nicely. Garnish with that fresh basil, and get ready to enjoy!
2 tablespoons Olive oil

Notes

This recipe is super forgiving and ready for your personal touch! Feel free to swap out or add your favorite veggies like broccoli florets, chopped carrots, or even some sun-dried tomatoes. If you like a little heat, add a pinch of red pepper flakes to your sautéed vegetables or even into the ricotta mixture. Don't have ricotta? Cottage cheese is a decent swap, though it will change the texture slightly. You could also add a touch of cream cheese to the ricotta mixture for extra richness. Fresh oregano or thyme would be lovely sautéed with the vegetables. If you're going noodle-less, you can skip that step entirely and just layer the bechamel, cheese, and veggies. You'll have an even quicker, lower-carb version!