Loaded Veggie White Lasagna

Looking at this delicious loaded veggie white lasagna recipe, I’ve noticed something incredible: sometimes the most comforting dishes sneak in the best nutrition without even trying. I created this recipe after my teenage son complained that “healthy food always looks sad,” and honestly, he wasn’t wrong about most veggie dishes I’d been making.

This loaded veggie white lasagna changed everything in my kitchen. The creamy béchamel sauce creates layers of pure comfort while fresh seasonal vegetables add vibrant colors and essential nutrients. What makes this recipe special is how it delivers satisfying protein – around 15-20 grams per serving – through a blend of three cheeses and plenty of vegetables, all wrapped up in pasta perfection. My family devours this without realizing they’re eating a rainbow of vegetables. Let’s get cooking!

Ingredients for Loaded Veggie White Lasagna

I always start with the freshest vegetables I can find, and my go-to approach is shopping seasonal produce for the best flavors and prices. The combination of three cheeses creates the perfect protein balance while keeping every bite creamy and satisfying.

• 9 pieces lasagna noodles
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium zucchini, diced – I recommend choosing firm zucchini without soft spots
• 1 bell pepper, chopped (any color)
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced – My preference is baby bella for deeper flavor
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 cups ricotta cheese – In my experience, whole milk ricotta creates the creamiest texture
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese – I usually buy a block and grate fresh for better melting
• 3 cups béchamel sauce (store-bought or homemade)
• ½ cup fresh basil, chopped (optional for garnish)

Step-by-Step Instructions

I recommend having all your ingredients prepped and ready before starting – this loaded veggie white lasagna comes together quickly once you begin layering.

Step 1: Preheat your oven to 350°F (175°C) and lightly grease your 9×13 inch baking dish. Cook lasagna noodles according to package directions until al dente, drain in a colander, and set aside with a light drizzle of olive oil to prevent sticking.

Step 2: Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing until translucent and fragrant, about 3 minutes. This builds the flavor base for your vegetables.

Step 3: Add diced zucchini, bell pepper, spinach, and mushrooms to the pot. Stir in Italian seasoning, salt, and pepper. Cook until vegetables are tender but still have some texture, approximately 5-7 minutes. Remove from heat and let cool for 5 minutes to prevent cheese from melting when layered.

Step 4: In a mixing bowl, combine ricotta cheese, 1 cup mozzarella, and ½ cup Parmesan. Mix well to create your creamy cheese layer – this provides most of your protein content.

Step 5: Spread 1 cup of béchamel sauce evenly in your prepared baking dish. Place 3 lasagna noodles on top, then layer half the ricotta mixture, half the cooled sautéed vegetables, and 1 cup more béchamel sauce.

Step 6: Repeat layering with 3 more noodles, remaining ricotta mixture, remaining vegetables, and another cup of béchamel sauce.

Step 7: Top with final 3 noodles and remaining béchamel sauce. Sprinkle with remaining mozzarella and Parmesan cheeses until completely covered.

Step 8: Cover tightly with foil and bake 30 minutes. Remove foil and bake 15 minutes more until top is golden brown and bubbling around edges. Internal temperature should reach 165°F for food safety. Let cool 15 minutes before slicing for cleanest cuts.

What to Serve with Loaded Veggie White Lasagna

This creamy lasagna pairs beautifully with fresh, crisp sides that balance its rich texture and complement the vegetable flavors.

Chickpea, Beet, and Feta Salad: A vibrant Mediterranean salad that adds protein and fresh crunch while balancing the creamy lasagna with tangy flavors and colorful nutrition.

Garlic Bread: Warm, crusty garlic bread provides the perfect vehicle for soaking up any extra sauce and adds satisfying carbs to round out the meal.

Roasted Asparagus: Light, seasonal vegetables like asparagus complement the lasagna’s vegetable medley while adding different textures and a slight char flavor.

Pinot Grigio or Chianti: A crisp white wine enhances the creamy béchamel sauce, while a light red pairs beautifully with the Italian herbs and cheese combination.

Simple Mixed Greens: Fresh lettuce with a tangy vinaigrette cuts through the richness and provides a refreshing contrast to each creamy bite.

Storage & Serving Tips

Store leftover loaded veggie white lasagna covered in the refrigerator for up to 4 days. The flavors actually improve overnight as everything melds together beautifully.

For reheating, I recommend covering individual portions with foil and warming in a 350°F oven for 15-20 minutes, sprinkling a tablespoon of milk over the top to maintain moisture. Microwave reheating works for single portions but may create slightly less creamy texture.

This lasagna can be assembled a full day ahead and refrigerated before baking – just add an extra 15 minutes to the covered baking time and let it sit at room temperature for 30 minutes before baking for even heating. Pro tip: score the top lightly before storing to make portion cutting easier later.

Conclusion

Loaded Veggie White Lasagna

Creamy vegetable lasagna with béchamel sauce, fresh vegetables, and three-cheese blend

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Rest Time 15 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 portions

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 385

Ingredients Equipment Method Notes

Ingredients

  

• 9 pieces lasagna noodles
• 2 tbsp olive oil
• 1 medium onion chopped
• 2 cloves garlic minced
• 1 medium zucchini diced
• 1 piece bell pepper chopped
• 1 cup spinach chopped
• 1 cup mushrooms sliced
• 1 tsp Italian seasoning
• salt and pepper to taste
• 2 cups ricotta cheese
• 2 cups mozzarella cheese shredded
• 1 cup Parmesan cheese grated
• 3 cups béchamel sauce store-bought or homemade
• 1/2 cup fresh basil chopped, optional for garnish

Equipment

• 9×13 inch baking dish
• Large pot
• Mixing bowl
• Colander
• Whisk

Method

 

1. Preheat oven to 350°F (175°C) and lightly grease 9×13 inch baking dish. Cook lasagna noodles according to package instructions until al dente, drain in colander, and set aside with light drizzle of olive oil.
2. Heat olive oil in large pot over medium heat. Add chopped onion and garlic, sautéing until translucent and fragrant, about 3 minutes.
3. Add diced zucchini, bell pepper, spinach, and mushrooms. Stir in Italian seasoning, salt, and pepper. Cook until vegetables are tender, 5-7 minutes. Remove from heat and let cool 5 minutes.
4. In mixing bowl, combine ricotta cheese, 1 cup mozzarella, and 1/2 cup Parmesan cheese. Mix well to create creamy cheese layer.
5. Spread 1 cup béchamel sauce in prepared baking dish. Place 3 lasagna noodles on top, then layer half the ricotta mixture, half the cooled vegetables, and 1 cup more béchamel sauce.
6. Repeat layers: 3 more noodles, remaining ricotta mixture, remaining vegetables, and another cup of béchamel sauce.
7. Top with last 3 noodles, remaining béchamel sauce, and sprinkle remaining mozzarella and Parmesan cheese on top until completely covered.
8. Cover tightly with foil and bake 30 minutes. Remove foil and bake additional 15 minutes until top is golden brown and bubbling. Internal temperature should reach 165°F. Cool 15 minutes before slicing.

Notes

Use fresh, seasonal vegetables for best flavor. Can substitute ricotta with tofu for vegan version. Gluten-free noodles work as substitute. Can be assembled day ahead – add 15 minutes to baking time if cold.