Name: Loaded Veggie White Lasagna
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Italian-American
Ingredients: 9 lasagna noodles, cooked 1 zucchini, chopped 1 yellow squash, chopped 1 red bell pepper, diced 1 yellow bell pepper, diced 2 carrots, peeled and diced 1 cup mushrooms, sliced 2 cups spinach, fresh 1 cup ricotta cheese 2 cups shredded mozzarella cheese; 0.75 cup grated parmesan cheese 3 tablespoons butter 3 tablespoons all-purpose flour 3 cups milk 1 small onion, finely chopped 3 cloves garlic, minced 2 tablespoons olive oil 1 teaspoon Italian seasoning; 0.5 teaspoon salt; 0.5 teaspoon black pepper; 0.25 teaspoon ground nutmeg (optional)

Creamy, cozy, and bursting with color, this Loaded Veggie White Lasagna is a comforting twist on the classic dish. Layered with tender roasted vegetables, rich Béchamel sauce, and melty cheese, it offers that crave-worthy indulgence while sneaking in plenty of hearty vegetables. Perfect for meatless Mondays or when you’re simply in the mood for a lighter lasagna without skimping on flavor.

This lasagna is a showstopper that turns a handful of humble ingredients into a dinner centerpiece. It’s ideal for family gatherings, cozy date nights, or potluck dinners where you want to impress. Every creamy, cheesy, veggie-loaded bite feels like a warm hug.

What Kind of Vegetables Should I Use?

For the best flavor and texture, use a mix of colorful and hearty vegetables. Zucchini, bell peppers, carrots, mushrooms, and spinach work beautifully in this dish. Roasting them first helps concentrate their natural sweetness and gives the lasagna layers a wonderful depth. If you’re in a rush, sautéing is a quicker alternative that still brings out great flavor.

Ingredients for the Loaded Veggie White Lasagna

Lasagna noodles: These are the backbone of the dish, holding all the layers together.
Zucchini & Yellow Squash: Mild and tender with a great bite, they add volume and color.
Red & Yellow Bell Peppers: Slightly sweet with a bit of crunch, they bring vibrancy to every slice.
Carrots: Diced and slightly roasted, they add a pop of color and natural sweetness.
Spinach: Wilted into the layers, it sneaks in some leafy greens without overpowering.
Mushrooms: Earthy and savory, they create a umami base that replaces meat beautifully.
Mozzarella & Parmesan Cheese: The gooey, golden top and the cheesy richness inside come from this duo.
Ricotta Cheese: Creamy and mild, it makes the filling luscious.
Butter & Flour: These form the base for the white sauce (Béchamel).
Milk: Helps create the creamy texture for the sauce.
Garlic & Onion: Foundational aromatics that deepen the flavor.
Olive oil, Salt, Pepper, Italian seasoning: Key for seasoning the veggies and sauce just right.

How To Make the Loaded Veggie White Lasagna

Step 1: Roast the Vegetables

Preheat your oven to 400°F. Toss chopped zucchini, bell peppers, carrots, and mushrooms with olive oil, salt, pepper, and a sprinkle of Italian seasoning. Roast on a baking sheet for 20-25 minutes until tender and slightly caramelized.

Step 2: Prepare the White Sauce

In a medium saucepan, melt butter and sauté garlic and onion until soft. Whisk in flour to create a roux, cooking for 1-2 minutes. Gradually pour in the milk, whisking continuously until smooth and thickened. Season with salt, pepper, and a pinch of nutmeg if desired.

Step 3: Boil the Lasagna Noodles

Cook the lasagna noodles according to package instructions. Drain and set aside on parchment paper to prevent sticking.

Step 4: Layer the Lasagna

In a 9×13-inch baking dish, start with a layer of white sauce. Add noodles, then a mix of roasted vegetables, dollops of ricotta, a handful of spinach, and shredded mozzarella. Repeat layers until the dish is full, finishing with noodles, sauce, mozzarella, and a generous sprinkle of parmesan.

Step 5: Bake to Perfection

Cover with foil and bake at 375°F for 25 minutes. Remove foil and bake an additional 15 minutes or until the top is golden and bubbly. Let rest for 10 minutes before serving.

How to Serve and Store Loaded Veggie White Lasagna

Serve hot with a sprinkle of fresh parsley or basil on top for a pop of color. Pair with a crisp side salad and garlic bread to round out the meal. Leftovers store well in the fridge for up to 4 days and can be frozen for up to 3 months. Reheat in the oven or microwave until heated through.

What to Serve With Loaded Veggie White Lasagna?

Garlic Bread with Herb Butter

Soft, golden slices with a buttery garlic-herb spread make the perfect crunchy contrast.

Caesar Salad

Creamy dressing, crisp romaine, and crunchy croutons offer a refreshing balance.

Balsamic Roasted Brussels Sprouts

Add a slightly tangy and crispy side that complements the creamy lasagna.

Tomato Basil Soup

A warm, comforting bowl of soup brings extra richness to the table.

Chilled Sparkling Lemonade

A zesty beverage to cleanse the palate between rich, cheesy bites.

Caprese Skewers

Mozzarella, cherry tomatoes, and basil drizzled with balsamic glaze for a fresh nibble.

Want More Pasta Ideas?

If you love this veggie-loaded lasagna, you might also enjoy:

Creamy Crab Pasta Salad for a chilled seafood twist.
Garlic Butter Chicken with Rigatoni if you’re craving comfort food with a touch of garlic.
Cajun Chicken and Sausage Pasta Skillet when you want something spicy and bold.
One-Pan Creamy Honey Butter Steak Pasta for a sweet and savory dinner twist.
White Cheddar Chicken Pasta for ultra cheesy indulgence.

Save This Pin For Later

Pin this recipe to your favorite board so you can come back to it anytime you’re craving veggie-packed comfort food!

Have you tried adding your own twist to this lasagna? Maybe a sprinkle of red pepper flakes or a layer of pesto? I’d love to hear your take in the comments below.

Looking for more fresh recipes every day? Come hang out with me on Pinterest for more daily cooking inspiration from Savor Queen.

Loaded Veggie White Lasagna

Author: Julia Walton
Total Time: 1 hour 5 minutes
Yield: 8 servings
Diet: Vegetarian

Print Recipe

Description

Loaded Veggie White Lasagna is a creamy, comforting twist on the classic pasta bake, packed with layers of roasted vegetables, a rich white béchamel sauce, ricotta, mozzarella, and parmesan cheeses. Whether you’re after an easy dinner, looking for vegetarian-friendly food ideas, or want a showstopper for a gathering, this recipe delivers big flavor in every cheesy bite. Perfect for meal prep, quick family dinners, or make-ahead freezer meals, this easy recipe is as versatile as it is satisfying. A great pick for anyone hunting for wholesome yet indulgent dinner ideas or weeknight meal inspiration.

Instructions

1. Preheat oven to 400°F and toss zucchini, squash, peppers, carrots, and mushrooms with olive oil, salt, pepper, and Italian seasoning. Roast for 20-25 minutes until tender.

2. In a saucepan, melt butter and sauté garlic and onion. Stir in flour and cook for 2 minutes. Gradually whisk in milk, stirring until thick. Season with salt, pepper, and nutmeg.

3. Cook lasagna noodles per package directions. Lay them flat on parchment paper to avoid sticking.

4. In a 9×13 baking dish, add a layer of white sauce. Layer noodles, veggies, ricotta, spinach, mozzarella. Repeat layers and finish with noodles, sauce, mozzarella, and parmesan.

5. Cover with foil and bake at 375°F for 25 minutes. Uncover and bake for another 15 minutes until bubbly and golden.

6. Let rest 10 minutes before slicing and serving.