Loaded Veggie White Lasagna Recipe for a Delicious Meatless Meal

Loaded Veggie White Lasagna is a culinary delight that combines layers of creamy deliciousness with vibrant veggies, all perfectly nestled between sheets of lasagna. Just imagine the aroma wafting from your oven as it transforms into a golden masterpiece, ready to wow your family and friends.

This delightful dish isn’t just about taste; it’s an experience wrapped in nostalgia. Whether shared at a family gathering or enjoyed as a cozy weeknight dinner, Loaded Veggie White Lasagna brings joy to the table and a smile to everyone’s face. The blend of textures and flavors promises an unforgettable meal that will have you coming back for seconds.

Ingredients for Loaded Veggie White Lasagna

Here’s what you’ll need to make this delicious Loaded Veggie White Lasagna:

¼ cup Olive Oil – Use extra virgin for a richer flavor or canola for a lighter option.

2 tbsp Minced Garlic – Fresh is best here; it adds a punch of flavor to your veggies.

2 Serrano Peppers, chopped – For a spicy kick, adjust the quantity to your heat preference.

1½ cup Finely Chopped Onions – These add sweetness and depth to the filling.

2 Medium Graffiti Eggplant, cubed – Look for firm, shiny eggplants for the best texture.

2 Medium Zucchini, cubed – These add moisture and a fresh, mild flavor.

5 oz Baby Spinach, chopped – A great way to sneak in some greens!

¾ cup Whole Milk Ricotta Cheese – Creamy and rich, this helps bind the filling together.

¾ cup Full Fat Cottage Cheese – Adds a lighter texture and extra creaminess.

1 tsp Salt – To enhance the overall flavor of your lasagna.

1 tsp Garlic Powder – For an extra layer of garlicky goodness.

1 tsp Dry Oregano – A classic herb that pairs beautifully with cheese and veggies.

⅛ tsp White Pepper Powder – For a subtle warmth that’s less pungent than black pepper.

¼ tsp Black Pepper Powder – To taste; it adds a bit of bite to the dish.

1 tsp Red Chili Flakes – Amp up the heat, or leave it out for a milder version.

12 Lasagna Pasta Sheets – Use no-boil or regular pasta, just ensure it’s well-cooked.

4½ cup Full Fat Shredded Mozzarella Cheese – The melty king of cheeses that brings everything together.

25 oz White Pasta Sauce – Store-bought or homemade. A creamy sauce elevates this dish.

How to Make Loaded Veggie White Lasagna

Follow these simple steps to prepare this delicious Loaded Veggie White Lasagna:

Step 1: Prepare the Pasta
Cook 12 lasagna pasta sheets according to package instructions, but take them out 1-2 minutes early for the perfect al dente texture. Once boiled, run cold water over them and drizzle with a little olive oil to prevent sticking. Set aside.

Step 2: Sauté the Veggies
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the chopped onions, minced garlic, and serrano peppers until the onions turn translucent and fragrant.

Step 3: Cook the Eggplant and Zucchini
Add the cubed eggplant to the skillet. Cook until fully mushy, about 7-10 minutes. Follow with the cubed zucchini and stir. Cook until they are both beautifully tender and every bit of moisture is cooked out.

Step 4: Add Spinach and Seasoning
Next, toss in the chopped baby spinach and cook until just wilted. Remove from heat and let the mixture cool slightly. Once cooled, mix in the ricotta cheese, cottage cheese, garlic powder, red chili flakes, oregano, black pepper, white pepper, and salt until well combined.

Step 5: Assemble the Lasagna
Preheat your oven to 350°F (175°C) and grease a 13″x10″ baking tray. Pour a thin layer of white pasta sauce at the bottom of the tray. Layer 3 of the boiled lasagna sheets atop the sauce, then generously spread the veggie and cheese filling on top. Follow this with a sprinkle of mozzarella cheese, placing a dollop of white sauce in the center of each layer. Repeat until all layers are built, finishing with sauce and a generous layer of mozzarella on top.

Step 6: Bake and Serve
Before covering with aluminum foil, poke a few toothpicks into the lasagna to prevent cheese from sticking. Bake covered for 35 minutes. After this, remove the foil and broil for an additional 2-4 minutes until the cheese is bubbling and lightly golden. Let the lasagna sit for a minimum of 15 minutes before slicing to allow the flavors to meld beautifully.

Now, step back and admire your masterpiece. Serve spices on the side and get ready for a chorus of “wow” from your diners. Delve into that cheesy, veggie-packed goodness and watch it disappear, leaving behind just the cozy, satisfied smiles at the table. Enjoy your Loaded Veggie White Lasagna.

Perfecting Loaded Veggie White Lasagna Cooking Process

To achieve the best results with Loaded Veggie White Lasagna, start by cooking your pasta first, then prepare the filling while the pasta cools. Sauté your veggies next, ensuring optimal flavor and texture before layering during assembly.

Add Your Touch to Loaded Veggie White Lasagna

Get creative with Loaded Veggie White Lasagna by swapping in seasonal veggies like mushrooms or bell peppers. Add herbs like basil or thyme for a fresh twist, or consider incorporating other cheese varieties for extra flavor.

Storing & Reheating Loaded Veggie White Lasagna

Store any leftover Loaded Veggie White Lasagna in an airtight container in the fridge for up to three days. When reheating, cover with foil to retain moisture and bake at 350°F until warmed through.

It’s incredible how this Loaded Veggie White Lasagna received rave reviews during a family gathering, leading to requests for the recipe, which always warms my heart.

FAQs About Loaded Veggie White Lasagna

What is Loaded Veggie White Lasagna?

Loaded Veggie White Lasagna is a delicious twist on traditional lasagna, featuring vibrant vegetables layered between sheets of pasta and a creamy white sauce. With ingredients like eggplant, zucchini, and baby spinach, this dish not only appeals to vegetarians but also pleases meat-lovers searching for something new. The ricotta and cottage cheese blend creates a rich, satisfying filling, making every slice a treat. Perfect for family dinners or meal prep, this recipe is adaptable and can easily incorporate seasonal vegetables.

How do I store leftover Loaded Veggie White Lasagna?

To store any leftover Loaded Veggie White Lasagna, place it in an airtight container and keep it in the refrigerator for up to three days. When you’re ready to enjoy it again, reheat by covering the dish with foil and baking at 350°F until warmed through. This method helps maintain moisture and flavor, ensuring you relish every bite just as you did when it was first served.

Can I customize the ingredients in Loaded Veggie White Lasagna?

Absolutely! One of the best aspects of Loaded Veggie White Lasagna is its versatility. You can easily swap in your favorite vegetables, such as mushrooms, kale, or bell peppers, based on what’s in season or what you have on hand. Additionally, experimenting with different cheeses or herbs can elevate the flavors, allowing you to make this dish uniquely yours.

What are some serving suggestions for Loaded Veggie White Lasagna?

When serving Loaded Veggie White Lasagna, consider pairing it with a fresh side salad or garlic bread to complete the meal. A light vinaigrette can add a lovely contrast to the richness of the lasagna. For an elegant touch, sprinkle chopped fresh herbs like basil or parsley on top before serving to add color and freshness.

Conclusion for Loaded Veggie White Lasagna

In conclusion, Loaded Veggie White Lasagna is not just a meal; it’s an experience filled with flavor and colorful ingredients. Perfect for veggie lovers or anyone seeking a hearty meatless dish, this recipe is customizable, allowing for a variety of vegetables and flavors. Whether for a cozy family dinner or meal prep, the Loaded Veggie White Lasagna stands out as a delicious option that’s sure to impress. Prepare to savor every layer of this delightful dish!

Loaded Veggie White Lasagna

Delicious Loaded Veggie White Lasagna filled with vibrant vegetables, perfect for a tasty meatless meal.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 9 slices

Course: Dinner Recipes

Cuisine: Italian

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• ¼ cup Olive Oil
• 2 tbsp Minced Garlic
• 2 Serrano Peppers, chopped
• 1½ cups Finely Chopped Onions
• 2 Medium Graffiti Eggplant, cubed
• 2 Medium Zucchini, cubed
• 5 oz Baby Spinach, chopped
• ¾ cup Whole milk ricotta cheese
• ¾ cup Full Fat Cottage Cheese
• 1 tsp Salt
• 1 tsp Garlic Powder
• 1 tsp Dry Oregano
• ⅛ tsp White Pepper Powder
• ¼ tsp Black Pepper Powder
• 1 tsp Red Chili Flakes
• 12 Lasagna Pasta Sheets
• 4½ cups Full Fat Shredded Mozzarella Cheese
• 25 oz White Pasta Sauce

Equipment

• baking tray
• stove
• pot
• mixing bowl

Method

 

1. Cook 12 lasagna pasta according to package instruction, 1-2 minutes undercooked. Once boiled, run cold water through boiled pasta and coat with oil.
2. Heat 2 tbsp of olive oil. Sauté chopped onions, sliced serrano peppers, and minced garlic until onions are translucent.
3. Sauté cubed eggplant until completely mushy.
4. Sauté cubed zucchini until completely mushy.
5. Sauté chopped baby spinach until wilted, cooking until all liquid evaporates. Remove from heat and let cool slightly.
6. Once cooled, add ricotta cheese, cottage cheese, garlic powder, red chili flakes, oregano, black pepper, white pepper, and salt. Mix well and set aside.
7. Preheat oven to 350°F. Grease a baking tray (preferred size: 13"x10").
8. Pour enough White Pasta Sauce at the bottom of the baking tray to coat a thin layer.
9. Place 3 boiled lasagna pasta on top of the sauce in the tray.
10. Spread veggie/cheese filling on top of each pasta, avoiding the edges.
11. Sprinkle shredded mozzarella cheese on top of the filling on each lasagna pasta.
12. Layer White Pasta Sauce on top of the mozzarella, just in the middle of each lasagna pasta, avoiding the edges.
13. Continue layering in the same order until the last 3 pieces of lasagna pasta are placed. Spread a generous amount of White Pasta Sauce on top and cover the whole surface with mozzarella cheese.
14. Poke toothpicks in the lasagna before covering with aluminum foil to prevent cheese from sticking while baking.
15. Cover the tray with aluminum foil and bake for 35 minutes.
16. After 45 minutes (or 60 minutes if refrigerated), remove the foil and broil for 2-4 minutes, checking frequently until cheese is browned.
17. Let the lasagna sit for at least 15 minutes before serving.

Nutrition

Serving: 1slice

Notes

Feel free to customize the vegetables or cheeses to your preference for a unique twist on this classic dish.

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