Loaded Veggie White Lasagna (Print View)

Creamy layers of spinach, peppers, and cheese bring comfort and flavor to this loaded veggie white lasagna.

# What You'll Need:

→ For the White Sauce

01 - 1/2 cup unsalted butter
02 - 1/2 cup all-purpose flour
03 - 4 cups whole milk
04 - 1/4 teaspoon ground nutmeg
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon freshly ground black pepper

→ For the Vegetable Filling

07 - 1 tablespoon olive oil
08 - 1 medium yellow onion, chopped
09 - 2 cloves garlic, minced
10 - 1 red bell pepper, chopped
11 - 1 yellow bell pepper, chopped
12 - 1 medium zucchini, chopped
13 - 1 (10-ounce) package frozen spinach, thawed and squeezed dry
14 - 1/4 teaspoon kosher salt
15 - 1/4 teaspoon freshly ground black pepper

→ For the Cheese Mixture

16 - 1 (15-ounce) container ricotta cheese
17 - 1/2 cup grated Parmesan cheese
18 - 1 large egg, lightly beaten

→ For Assembly

19 - 9 lasagna noodles
20 - 3 cups shredded mozzarella cheese

# Directions:

01 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until smooth. Gradually whisk in milk until fully combined. Simmer, stirring constantly, until the sauce thickens, about 5-7 minutes. Stir in nutmeg, salt, and black pepper. Remove from heat and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Add minced garlic and cook for 1 minute. Stir in chopped red and yellow bell peppers and zucchini. Sauté until vegetables are tender-crisp, 5-7 minutes. Add spinach, salt, and pepper. Stir well, then remove from heat and allow to cool slightly.
03 - In a large bowl, mix ricotta cheese, Parmesan cheese, and beaten egg until well blended. Fold in the cooled vegetable mixture until thoroughly combined.
04 - Boil lasagna noodles according to package directions. Drain and rinse with cold water to prevent sticking.
05 - Preheat oven to 375°F. Spread a thin layer of white sauce in the bottom of a 9x13-inch baking dish. Arrange 3 lasagna noodles over the sauce. Distribute half the vegetable and cheese filling evenly on top. Sprinkle with 1 cup shredded mozzarella. Repeat the layering: white sauce, noodles, remaining vegetable filling, and 1 cup mozzarella. Top with final layer of noodles and remaining white sauce. Sprinkle with last cup of mozzarella.
06 - Cover dish with foil and bake for 25 minutes. Remove foil and continue baking for 20-25 minutes, until cheese is melted, bubbly, and lasagna is heated through.
07 - Allow lasagna to rest for 10-15 minutes before slicing and serving.

# Notes:

01 - Allowing the lasagna to rest before serving helps the layers set and makes slicing easier.

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