Description
This Loaded Veggie White Lasagna is layered with tender noodles, a creamy garlic-herb white sauce, and plenty of colorful vegetables for a cozy, meatless main dish.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cups sliced mushrooms (cremini or button)
- 1 medium zucchini, diced or thinly sliced
- 1 medium yellow squash, diced or thinly sliced
- 1 red bell pepper, chopped
- 2 cups small broccoli florets
- 3 cups fresh baby spinach, roughly chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 3/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 3 1/2 cups whole milk, warmed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 12 lasagna noodles (regular or no-boil)
- 2 cups whole-milk ricotta cheese
- 1 cup cottage cheese (optional)
- 2 1/2 cups shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese, for topping
- Pinch of ground nutmeg (optional)
- Fresh parsley, chopped, for garnish (optional)
Instructions
1. Bring a large pot of salted water to a boil and cook lasagna noodles according to package directions until just al dente. Drain and lay flat on an oiled tray or towel so they do not stick.
2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, then stir in garlic and cook briefly until fragrant.
3. Add mushrooms and cook until they release their moisture and begin to brown.
4. Stir in zucchini, yellow squash, bell pepper, and broccoli. Cook until the vegetables are just tender and most of the moisture has evaporated.
5. Add chopped spinach and cook until wilted. Season the vegetables with oregano, basil, red pepper flakes, salt, and black pepper. Remove from heat and let cool slightly.
6. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a smooth roux.
7. Slowly whisk in the warm milk, stirring constantly to avoid lumps. Simmer gently until the sauce thickens and coats the back of a spoon.
8. Stir in garlic powder, onion powder, dried parsley, basil, oregano, salt, and pepper, then remove from heat and whisk in Parmesan until smooth. Adjust seasoning to taste.
9. In a mixing bowl, combine ricotta, cottage cheese (if using), 1 cup mozzarella, and a pinch of nutmeg. Season lightly with salt and pepper and mix until smooth.
10. Preheat oven to 350–375°F (175–190°C) and lightly grease a 9×13-inch baking dish.
11. Spread a thin layer of white sauce over the bottom of the dish. Add a layer of noodles.
12. Spread one-third of the ricotta mixture over the noodles, then add a generous layer of vegetables. Spoon some white sauce over the vegetables and sprinkle with mozzarella.
13. Repeat the layers (noodles, ricotta mixture, vegetables, white sauce, mozzarella) two more times.
14. Finish with a final layer of noodles, the remaining white sauce, the remaining mozzarella, and Parmesan cheese on top.
15. Cover the dish loosely with foil and bake for 25–30 minutes. Remove the foil and bake another 10–15 minutes, until the top is bubbly and lightly golden.
16. Let the lasagna rest for at least 10–15 minutes before slicing. Garnish with chopped parsley, then serve.
Notes
Cook the vegetables until most of their moisture has evaporated to prevent a watery lasagna.
Use whole milk and freshly grated Parmesan for the creamiest white sauce.
If using no-boil noodles, keep the white sauce slightly looser so the pasta can soften in the oven.
The lasagna can be assembled up to 24 hours ahead and refrigerated before baking.
Leftovers keep well refrigerated for 3–4 days or frozen for 2–3 months.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 7g
- Sodium: 760mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg