Ah, Loaded Veggie White Lasagna—my absolute favorite way to enjoy a classic Italian dish without the heavy meat. There’s something magical about the combination of fresh vegetables, creamy cheeses, and a warming layer of smooth alfredo sauce. This dish has become a staple in my kitchen, bringing a smile to my face every time I pull it out of the oven. From the first time I made it at a family gathering to today, it has captured hearts (and stomachs) with its deliciousness!
Not only is this veggie-packed delight a fantastic way to sneak in some nutrients, but the colors and textures make it a showstopper on any dinner table. Plus, it’s a great meal prep option, as it tastes even better the next day! If you’re like me and love easy weeknight meals that feel indulgent, then you’re in for a treat. Let me take you through this beloved recipe!
What’s in Loaded Veggie White Lasagna?
- Lasagna noodles: I prefer using whole wheat or gluten-free noodles for extra nutrition and a delightful texture—who says lasagna can’t be a bit healthy?
- Olive oil: This liquid gold is perfect for sautéing the veggies while adding a hint of flavor that complements the dish.
- Onion: A finely chopped onion adds a sweetness that is essential for our veggie medley. It turns golden as it cooks, creating a delicious base.
- Garlic: You can’t go wrong with garlic! Three cloves of minced garlic brings that aromatic burst that makes everything better.
- Mushrooms: I like to use button or cremini mushrooms for their earthy flavors. They add bulk and heartiness to the lasagna.
- Fresh spinach: A whopping 3 cups of spinach not only makes this dish pop with color but also contributes an abundance of nutrients.
- Ricotta cheese: Meet the creamy hero of our lasagna! Ricotta adds richness and a lovely texture to the filling.
- Mozzarella cheese: Shredded mozzarella for gooeyness! Plus, we’ll sprinkle extra on top because who doesn’t want that cheesy, bubbly goodness?
- Parmesan cheese: A half-cup of grated Parmesan adds a salty, nutty flavor that perfectly complements the other cheeses.
- Alfredo sauce: Feel free to use store-bought or whip up your own! Either way, this stuff makes everything we’re doing here even more delicious.
- Italian seasoning: A teaspoon of this gives your lasagna that authentic Italian twist.
- Salt and pepper: To taste, of course—seasoning is the key to elevating all flavors.
- Optional red pepper flakes: A dash on top for those who like a little heat! Just the right amount of zazz!
- Fresh parsley or basil: For a burst of color and freshness at the end—totally optional but undeniably delightful.
Is Loaded Veggie White Lasagna Good for You?
Oh, let’s dive into nutrition-town! This Loaded Veggie White Lasagna is surprisingly wholesome given how indulgent it tastes. Spinach and mushrooms pack tons of vitamins and minerals, plus fiber to keep you satisfied. When you choose whole wheat or gluten-free lasagna noodles, you get more fiber and nutrients compared to regular pasta, which is always a bonus in my book!
Now, I won’t lie—the ricotta, mozzarella, and alfredo sauce do make this dish a bit on the rich side. It’s certainly not a daily dish if you’re watching your calories. But hey, we all deserve a treat once in a while, right? Pair your serving with a crisp side salad to lighten things up and balance your plate!
Ingredients List
- 9 lasagna noodles (preferably whole wheat or gluten-free)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced
- 3 cups fresh spinach
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded (plus extra for topping)
- 1/2 cup Parmesan cheese, grated
- 1 cup alfredo sauce (store-bought or homemade)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Optional: red pepper flakes for garnish
- Fresh parsley or basil for garnish (optional)
How to Make Loaded Veggie White Lasagna?
- Preheat the oven to 375°F (190°C) while you gather your ingredients. Let’s get the excitement brewing!
- Cook the lasagna noodles according to package instructions. Drain and set aside. While you wait, you might want to do a happy dance; it’s almost time for cheesy goodness!
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until the onion is translucent (about 3-4 minutes) — your kitchen will start to smell divine!
- Add the sliced mushrooms to the skillet and cook until they are tender (about 5 minutes). Toss in the fresh spinach and cook until wilted. Season this delightful veggie mix with salt, pepper, and Italian seasoning.
- In a mixing bowl, combine the ricotta cheese, mozzarella cheese, and half of the Parmesan cheese. Add the sautéed vegetable mixture and stir until well incorporated.
- Spread a thin layer of alfredo sauce on the bottom of a 9×13 inch baking dish. Just a little coat to get things started!
- Layer the first three lasagna noodles on top of the sauce. Spread half of the veggie and cheese mixture over the noodles, followed by another layer of alfredo sauce. Repeat the layering process with the remaining noodles and filling.
- Top the final layer of noodles with the remaining alfredo sauce and sprinkle with the remaining mozzarella and Parmesan cheese. We want that cheesy top to be gorgeous!
- Cover the dish with aluminum foil (to prevent sticking, spray the foil with cooking spray) and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- Let the lasagna rest for 10-15 minutes before slicing. Patience is key, folks! Garnish with red pepper flakes and fresh herbs if desired.
Tips for an Unforgettable Lasagna Experience!
- Feel free to mix in other veggies like zucchini or bell peppers based on your preference. Get creative!
- Sneaking in some kale is also a great way to amp up the nutrient factor.
- Pair with a crisp side salad drizzled with balsamic vinaigrette for a refreshing touch.
Now that you’ve got the scoop on this Loaded Veggie White Lasagna, I’m excited for you to give it a whirl! If you do, I would love to hear how it turns out. Don’t forget to snap a picture and share your veggie masterpiece with the world. Happy cooking, friends!
