Loaded Veggie White Lasagna
A delightful twist on classic lasagna packed with zucchini, spinach, broccoli, and mushrooms, offering a cheesy, creamy experience while being nutritious.
Servings: 6 servings
Calories: 350kcal
Ingredients
Lasagna Components
- 9 pieces lasagna noodles Use regular or whole wheat noodles.
- 2 cups zucchini, sliced
- 2 cups spinach Fresh spinach is recommended.
- 1 cup broccoli florets
- 1 cup mushrooms, sliced Any variety of mushrooms can be used.
Cheese and Sauce
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup béchamel sauce Store-bought or homemade.
- 1/2 cup grated Parmesan cheese
Seasoning and Garnish
- Salt and pepper to taste
- Olive oil For sautéing vegetables.
- Fresh herbs for garnish (optional) Basil or parsley works well.
Instructions
Preparation
- Preheat your oven to 180°C (350°F).
- Cook the lasagna noodles according to the package instructions. Once cooked, drain them and set aside.
- In a large skillet, heat a drizzle of olive oil over medium heat. Sauté the zucchini, spinach, broccoli, and mushrooms until they are tender. Season with salt and pepper to taste.
Assembly
- In a baking dish, spread a thin layer of béchamel sauce at the bottom.
- Layer 3 lasagna noodles over the béchamel sauce.
- Spread half of the ricotta cheese, followed by half of the sautéed vegetables, and a layer of mozzarella cheese.
- Repeat this layering process once more.
- For the final layer, top with the remaining noodles, béchamel sauce, and sprinkle the remaining mozzarella and Parmesan cheese on top.
Baking
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and continue baking for an additional 15-20 minutes until the top is bubbling and golden brown.
- Once out of the oven, let the lasagna stand for about 10 minutes before serving.
Notes
Feel free to add your favorite vegetables. Can be made ahead and stored in the fridge. Cheese alternatives can be used for a lighter option.