Loaded Veggie White Lasagna

WANT TO SAVE THIS RECIPE?

This Loaded Veggie White Lasagna is everything comfort food should be—cheesy, creamy, hearty, and layered with a rainbow of nutritious vegetables. Unlike traditional red sauce lasagnas, this version highlights a luscious white Béchamel sauce that brings all the veggies together in a rich, savory bite.

With every forkful, you get tender pasta sheets hugging sautéed zucchini, mushrooms, spinach, bell peppers, and broccoli, all soaked in garlicky cream sauce and melted mozzarella. It’s perfect for meatless Mondays or any time you’re craving something cozy and satisfying, without sacrificing flavor.

Why You’ll Love This Loaded Veggie White Lasagna

This dish is an ideal balance of indulgent and wholesome. It’s a beautiful option for vegetarians, great for prepping ahead, and reheats like a dream. The medley of vegetables ensures every bite is colorful and full of texture. Plus, it’s just as filling and flavorful as its meaty counterparts.

What Kind of Lasagna Noodles Should I Use?

You can use either oven-ready lasagna noodles to save time or traditional ones that you boil beforehand. If you go with the traditional version, be sure not to overcook them—they’ll continue to soften as the lasagna bakes. Whole wheat or gluten-free noodles work wonderfully too if you have dietary preferences.

---

Ingredients for the Loaded Veggie White Lasagna

Lasagna Noodles – The base of the dish, providing structure and those classic layers.

Butter – Used to sauté the vegetables and to create the white sauce.

Garlic and Onion – These aromatics build the flavor foundation.

All-Purpose Flour – Helps thicken the Béchamel sauce.

Whole Milk – The creamy base of the white sauce.

Parmesan Cheese – Adds a nutty sharpness to the sauce.

Mozzarella Cheese – For that gooey, melty top.

Zucchini – Brings mild flavor and moisture.

Red Bell Pepper – Adds sweetness and vibrant color.

Broccoli Florets – For crunch and earthy depth.

Baby Spinach – Wilts perfectly into the sauce for extra greens.

Mushrooms – A savory, umami-rich layer that adds meatiness.

Salt and Black Pepper – Enhances all the flavors.

Italian Seasoning – Brings a herbaceous punch.

---

How To Make the Loaded Veggie White Lasagna

Step 1: Prepare the Veggies

In a large skillet, melt 2 tablespoons of butter over medium heat. Add chopped onion and garlic; sauté until translucent. Toss in mushrooms, zucchini, bell pepper, and broccoli. Cook for 5–7 minutes until just tender. Stir in the spinach and cook until wilted. Season with salt, pepper, and Italian seasoning.

Step 2: Make the Béchamel Sauce

In a separate saucepan, melt 4 tablespoons of butter. Whisk in 1/4 cup of all-purpose flour and cook for 1 minute. Gradually add 3 cups of whole milk, whisking constantly until smooth. Let the sauce simmer until thickened, about 5 minutes. Stir in 1/2 cup grated Parmesan cheese, salt, and pepper to taste.

Step 3: Boil the Lasagna Noodles (If Needed)

If using traditional noodles, boil according to package instructions until al dente. Drain and lay flat to avoid sticking.

Step 4: Assemble the Lasagna

Preheat your oven to 375°F (190°C). Spread a spoonful of white sauce in the bottom of a 9×13 inch baking dish. Layer 3 lasagna noodles, followed by veggie mixture, white sauce, and shredded mozzarella. Repeat layers, ending with noodles, white sauce, and a generous topping of mozzarella and Parmesan.

Step 5: Bake to Perfection

Cover with foil and bake for 25 minutes. Uncover and bake an additional 15 minutes until the top is golden and bubbly. Let rest for 10 minutes before slicing.

---

How to Serve Your Loaded Veggie White Lasagna

This lasagna yields 9 generous slices and easily feeds 6 to 9 people depending on portion size. Serve it with a side of garlic bread or a crisp green salad to round out your meal.

---

How to Store Loaded Veggie White Lasagna

Once cooled, cover tightly with foil or transfer to an airtight container. It keeps well in the refrigerator for up to 4 days. For freezing, wrap individual slices or the whole dish in foil and freeze for up to 2 months. Reheat in a 350°F oven until warmed through.

---

Frequently Asked Questions

Can I use different vegetables?
Yes! Feel free to sub in cauliflower, kale, or eggplant based on what you have on hand.

Is this lasagna freezer-friendly?
Absolutely. Assemble and freeze before baking or freeze leftovers. Thaw overnight before reheating.

Can I make it gluten-free?
Yes. Use gluten-free noodles and substitute the flour in the sauce with a gluten-free all-purpose blend.

What cheese works best?
Mozzarella and Parmesan are great, but you can mix in provolone or fontina for added flavor.

Can I make it ahead of time?
Definitely. Assemble the lasagna a day in advance and refrigerate until ready to bake.

---

Want More Comfort Food Ideas?

If you love this creamy lasagna, you’ll probably enjoy these other savory favorites:

• Creamy Chicken and Mushroom Bake
• Cheesy Creamed Spinach
• Wholesome Chicken Broccoli Alfredo Bake
• Creamy Baked Onions with Asiago Cheese
• Runza Casserole

---

Save This Pin For Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add roasted cauliflower? Use a spicy white sauce? I love hearing your twists and tips.

Explore more cozy dishes on Life With Livia and stay inspired!

Print

WANT TO SAVE THIS RECIPE?