Loaded Veggie White Lasagna
Loaded Veggie White Lasagna is a comforting and vibrant dish that layers creamy ricotta, melty mozzarella, and fresh vegetables for a wholesome meal. Perfect for family dinners or impressing guests, this easy-to-make lasagna can be customized with whatever veggies you have on hand. With its golden crust and rich flavors, it’s sure to become a new favorite.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 9 lasagna noodles (no-boil recommended)
- 15 oz ricotta cheese
- 2 cups fresh spinach
- 8 oz mushrooms (sliced)
- 1 medium zucchini (thinly sliced)
- 2 cups marinara sauce
- 3 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup fresh basil (chopped)
Instructions
- Preheat your oven to 375°F (190°C) and spray a 9×13 inch baking dish with nonstick cooking spray.
- In a skillet over medium heat, sauté sliced mushrooms in olive oil until golden brown (about 6 minutes). Add spinach and cook until wilted; remove from heat.
- In a bowl, mix ricotta cheese with half the mozzarella, Parmesan, and chopped basil until well combined.
- Spread a layer of marinara sauce on the bottom of the baking dish. Layer noodles, half the ricotta mixture, and half the sautéed veggies. Repeat layers, finishing with noodles topped with remaining sauce and mozzarella.
- Cover with foil and bake for 25 minutes; then remove foil and bake for an additional 15-20 minutes until bubbly and golden brown.
- Allow to rest for 10 minutes before slicing.
Nutrition
- Serving Size: 1 piece (220g)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg
Keywords: - Swap seasonal veggies or add proteins like chicken or tofu for added heartiness. - Experiment with different cheeses for unique flavors. - Store leftovers in an airtight container for up to three days.