Loaded Veggie White Lasagna: 5 Irresistible Layers

Looking for a comforting, veggie-packed dinner that’s as delicious as it is doable? This Loaded Veggie White Lasagna checks all the boxes: cheesy, creamy, and filled with garden-fresh goodness. It’s the kind of dish that makes you feel like a superhero in the kitchen—even if your cape is actually just a flour-dusted apron.

Whether you’re juggling picky eaters or just trying to eat more plants (hi, me too), this recipe brings that feel-good flavor without any meat. It’s hearty, wholesome, and—let’s be honest—absolutely dreamy when paired with garlic bread and a glass of something chilled.

Why You’ll Love This Loaded Veggie White Lasagna

This isn’t your average lasagna. The Loaded Veggie White Lasagna is rich and satisfying but skips the red sauce for a creamy white béchamel that feels fancy but is secretly super simple.

• Weeknight-friendly: Prep it ahead, bake it when you’re ready.
• Customizable: Swap in your favorite seasonal veggies.
• Kid-approved: Even the spinach skeptics will love this one.
• Vegan/gluten-free adaptable: No one’s left out of the cheesy goodness.

Ingredients You’ll Need

For the Lasagna:

• 9-12 lasagna noodles (gluten-free is fine too)
• 2 cups ricotta cheese (or tofu if going vegan)
• 3 cups spinach (can be fresh or frozen)
• 2 cups mushrooms (sliced)
• 1 zucchini (sliced)
• 1 bell pepper (diced)
• 2 cups shredded mozzarella cheese (or vegan version)
• 1 cup grated Parmesan cheese (or nutritional yeast)
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

For the White Sauce:

• 4 tablespoons butter (or vegan butter)
• 4 tablespoons all-purpose flour (gluten-free works as well)
• 3 cups milk (or plant-based milk)
• Salt and pepper to taste

How to Make Loaded Veggie White Lasagna

Making lasagna might sound like a weekend-only project, but trust me, this version comes together quicker than you’d think. Just follow these simple steps, and before you know it, your kitchen will smell like an Italian trattoria (without the passport).

1. Preheat and prep: Start by heating your oven to 375°F. While it’s warming up, bring a large pot of salted water to a boil and cook your lasagna noodles according to the package directions. Drain and set them aside—try not to snack on them (we’ve all been there).
2. Sauté your veggies: In a large skillet over medium heat, sauté the mushrooms, zucchini, and bell pepper with a little olive oil and a pinch of salt and pepper. Cook until they’re soft and lightly golden—about 6 to 8 minutes. This helps draw out moisture so your lasagna layers stay deliciously firm, not soggy.
3. Make the white sauce: In a separate saucepan, melt the butter over medium heat. Stir in the flour and whisk continuously for about 1 minute to create a roux. Slowly add the milk, whisking constantly to avoid lumps. Season with salt, pepper, garlic powder, and Italian seasoning. Continue whisking until the sauce thickens—about 5–7 minutes. It should coat the back of a spoon like a silky dream.
4. Mix your ricotta: In a bowl, mix your ricotta (or tofu substitute) with a bit of garlic powder and a pinch of salt. If using spinach, fold it in now. This layer adds creamy, hearty texture.
5. Layer it up:
   • Start with a thin layer of white sauce at the bottom of your baking dish. This keeps the noodles from sticking and adds flavor right from the base.
   • Add a layer of noodles.
   • Spread a layer of the ricotta-spinach mixture.
   • Add a layer of the sautéed veggies.
   • Drizzle with white sauce.
   • Sprinkle a layer of shredded mozzarella.
   • Repeat until all ingredients are used up, finishing with a hearty layer of white sauce and a generous dusting of Parmesan (or nutritional yeast).
6. Bake to perfection: Cover your baking dish with foil and bake for 30 minutes. Then remove the foil and bake for an additional 15–20 minutes until the top is golden brown and bubbling like a cheese lava flow.
7. Rest and serve: Let it rest for at least 10 minutes before slicing. This helps the layers set and makes for easier, prettier servings (hello, Instagram-worthy dinner!).

Mounia’s Cozy Kitchen Tips

• No ricotta? Mix cottage cheese with a beaten egg and a sprinkle of salt.
• Veggie overload? There’s no such thing—but you can roast the extra and toss them into a salad.
• Making ahead? Assemble the whole lasagna and refrigerate it up to 24 hours in advance.

This recipe saved me during one of those weeks where my to-do list looked like a CVS receipt. One pan, a handful of fresh veggies, and dinner felt like a win.

FAQs About Loaded Veggie White Lasagna

Let’s Get Cozy—One Slice at a Time

This Loaded Veggie White Lasagna is more than a meal—it’s a warm hug at the end of a long day. Whether you’re feeding a family or just stocking up on leftovers for the week, this dish delivers cozy, cheesy comfort every time. Grab your baking dish and get ready to layer up some love!

Keep Exploring Delicious Comfort

Looking for more hearty and flavorful dishes to round out your weekly menu? Here are some cozy favorites from my kitchen that pair beautifully with the vibe of this Loaded Veggie White Lasagna:

• Craving creamy and savory? You’ll adore this rich and comforting Crockpot Garlic Parmesan Chicken Pasta.
• Want something veggie-forward with a twist? Try these flavor-packed Stuffed Zucchini for a fresh and satisfying option.
• For another lasagna-inspired delight, don’t miss the cheesy, cozy goodness of Crockpot Ravioli Lasagna.
• Looking for a little sweet treat to end your meal? Indulge in the decadence of this Butter Pecan Praline Poke Cake—it’s as heavenly as it sounds!

Whether you’re meal-prepping or planning a cozy dinner night, these recipes offer even more reasons to fall in love with home cooking.

Loaded Veggie White Lasagna

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• Author: Mounia
• Total Time: 1 hour 10 minutes
• Yield: 6–8 servings 1x

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Description

This Loaded Veggie White Lasagna is the ultimate cozy comfort dish—layered with tender noodles, sautéed vegetables, creamy ricotta, and a luscious white sauce. It’s easy to make, totally customizable, and perfect for meatless Mondays or crowd-pleasing dinners.

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Ingredients

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For the Lasagna:

• 9–12 lasagna noodles (gluten-free if needed)

• 2 cups ricotta cheese (or tofu for vegan)

• 3 cups spinach (fresh or frozen)

• 2 cups mushrooms, sliced

• 1 zucchini, sliced

• 1 bell pepper, diced

• 2 cups shredded mozzarella cheese (or vegan alternative)

• 1 cup grated Parmesan cheese (or nutritional yeast)

• 1 teaspoon garlic powder

• 1 teaspoon Italian seasoning

• Salt and pepper to taste

For the White Sauce:

• 4 tablespoons butter (or vegan butter)

• 4 tablespoons all-purpose flour (or gluten-free)

• 3 cups milk (or plant-based milk)

• Salt and pepper to taste

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Instructions

1. Preheat oven to 375°F (190°C).

2. Cook lasagna noodles according to package directions. Drain and set aside.

3. In a skillet over medium heat, sauté mushrooms, zucchini, and bell pepper with a pinch of salt and pepper until tender. Set aside.

4. In a saucepan, melt butter over medium heat. Add flour and whisk for 1 minute. Gradually pour in milk while whisking to avoid lumps. Season with garlic powder, Italian seasoning, salt, and pepper. Cook until thickened, about 5–7 minutes.

5. In a bowl, mix ricotta with spinach and a pinch of salt.

6. In a baking dish, spread a thin layer of white sauce. Add a layer of noodles, then ricotta-spinach mixture, sautéed veggies, white sauce, and mozzarella. Repeat layers.

7. Finish with a final layer of sauce and Parmesan on top.

8. Cover with foil and bake for 30 minutes. Remove foil and bake another 15–20 minutes, until bubbly and golden.

9. Let rest for 10 minutes before serving. Enjoy!

Notes

Swap ricotta for blended tofu to make it vegan.
Use gluten-free noodles and flour to make it GF-friendly.
Add roasted red peppers or eggplant for extra layers of flavor.
Make ahead: Assemble and refrigerate up to 24 hours before baking.

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baked
• Cuisine: Italian-inspired

Nutrition

• Serving Size: 1 slice (approx. 1/8 of pan)
• Calories: 390 kcal
• Sugar: 5 g
• Sodium: 610 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Fiber: 4 g
• Protein: 18 g
• Cholesterol: 45 mg