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Loaded Veggie White Lasagna

A creamy, cheesy vegetable lasagna with white sauce and colorful veggies—perfect for a comforting vegetarian meal.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner, Main
Cuisine: Italian, Vegetarian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 9 lasagna noodles cooked al dente
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 3 cups milk whole or 2%
  • 3 cloves garlic minced
  • 0.5 tsp nutmeg
  • Salt and black pepper to taste
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 0.5 cup grated parmesan cheese
  • 3 cups fresh spinach
  • 2 cups mushrooms sliced
  • 1 medium zucchini diced
  • 1 red bell pepper red bell pepper chopped
  • 2 tbsp olive oil

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Saucepan
  • Whisk
  • Foil

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. Sauté vegetables in olive oil until tender. Season with salt and pepper.
  3. Make white sauce: melt butter, whisk in flour, gradually add milk, garlic, nutmeg, salt, and pepper. Simmer until thickened.
  4. Layer sauce, noodles, vegetables, ricotta, mozzarella, repeating until top layer of sauce and cheese.
  5. Cover with foil and bake 25 minutes. Uncover and bake 15 minutes until golden and bubbly.
  6. Rest 10 minutes before slicing. Garnish with basil if desired.

Notes

For a lighter version, use skim milk and part-skim cheeses. Freezes well if wrapped tightly before baking.