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Indulge in Hearty Loaded Veggie White Lasagna Bliss

This Hearty Loaded Veggie White Lasagna is a comforting plant-based dish filled with layers of tender pasta, vibrant veggies, and creamy Béchamel.
Prep Time30 minutes
Cook Time45 minutes
Resting Time15 minutes
Total Time1 hour 30 minutes
Course: Dinner
Cuisine: Italian
Keyword: Comfort Food, dinner recipe, Hearty Loaded Veggie White Lasagna, lasagna, Plant-Based, Vegetarian Lasagna
Servings: 8 slices
Calories: 350kcal

Equipment

  • 9x13-inch baking dish
  • Saucepan
  • baking sheet
  • mixing bowl

Ingredients

For the Lasagna

  • 12 oz Lasagna Noodles Oven-ready works great
  • 1 medium Zucchini Can substitute with eggplant
  • 8 oz Mushrooms Any variety, especially shiitake or portobello
  • 1 medium Red Bell Pepper Sub for yellow or orange for a sweeter profile
  • 2 cups Broccoli Florets Kale can be a vibrant alternative
  • 2 cups Fresh Spinach Can replace with kale or Swiss chard

For the Cheese

  • 15 oz Ricotta Cheese Can use cottage cheese blended until smooth
  • 8 oz Mozzarella Cheese Consider vegan cheese options for dairy-free
  • 1/2 cup Parmesan Cheese Nutritional yeast can substitute if vegan

For the Béchamel Sauce

  • 4 tbsp Butter Use vegan butter for dairy-free
  • 1/4 cup All-Purpose Flour Gluten-free flour can be used as a substitute
  • 2 cups Whole Milk Unsweetened almond milk works for dairy-free
  • 2 cloves Garlic Minced, adjust quantity to taste
  • 1/4 tsp Ground Nutmeg Omit if unavailable but enhances warmth

For Roasting

  • 2 tbsp Olive Oil Any neutral oil can substitute
  • to taste Salt & Black Pepper Essential for enhancing flavors

Instructions

How to Make Hearty Loaded Veggie White Lasagna

  • Preheat oven to 425°F (220°C).
  • Toss zucchini, mushrooms, red bell pepper, and broccoli with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and slightly charred.
  • In a saucepan, melt butter over medium heat. Whisk in flour for 1-2 minutes. Gradually whisk in milk, cooking until thickened. Stir in garlic, nutmeg, salt, and pepper.
  • Blend ricotta cheese, half of the Parmesan cheese, and spinach until creamy.
  • In a greased baking dish, spread a layer of Béchamel sauce. Layer noodles, ricotta mixture, roasted vegetables, and mozzarella. Repeat, finishing with noodles, sauce, mozzarella, and remaining Parmesan.
  • Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for an additional 15-20 minutes until golden brown.
  • Let rest for 10-15 minutes before slicing.

Notes

Optional: Garnish with fresh basil or a drizzle of balsamic glaze for extra flavor.