Name: Loaded Veggie White Lasagna Recipe
Prep time: 25 min
Cook time: 49 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: ¼ cup Olive Oil; 2 tbsp Minced Garlic; 2 Serrano Peppers, chopped; 1½ cup 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 cup Full Fat Shredded Mozzarella Cheese; 25 oz White Pasta Sauce

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Introduction

This Loaded Veggie White Lasagna is a delightful twist on a classic Italian favorite, packed with tender sautéed vegetables, creamy cheeses, and a rich white pasta sauce. It’s perfect for home cooks looking for a comforting yet vibrant vegetarian meal that’s sure to impress family and friends.

The image shows a white rectangular casserole dish with a baked layered dish inside. The top layer is golden brown melted cheese, with some spots darker and crispy, sprinkled with small red chili flakes and herbs. A square portion has been cut out from the bottom right corner, revealing a creamy layer underneath with visible green herb bits mixed in. The sides of the dish inside the empty area show layers of creamy green and white mixture, indicating a thick, soft texture. The dish rests on a white marbled surface partly covered by a gray cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup Olive Oil
2 tbsp Minced Garlic
2 Serrano Peppers, chopped
1½ cup 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 cup Full Fat Shredded Mozzarella Cheese
25 oz White Pasta Sauce

Instructions

Step 1: Cook 12 lasagna pasta sheets according to the package instructions, but undercook by 1-2 minutes since they will bake later. Once boiled, rinse under cold water, coat each sheet lightly with oil, and set aside. Avoid dry ready-to-bake sheets to prevent dryness and chewiness.
Step 2: Heat 2 tablespoons of olive oil in a large pan. Sauté the chopped onions, serrano peppers, and minced garlic until the onions turn translucent.
Step 3: Add the cubed eggplant to the pan and cook until completely mushy.
Step 4: Add the cubed zucchini and sauté until completely mushy as well.
Step 5: Stir in the chopped baby spinach and cook until wilted completely. Continue cooking until all the vegetable liquid has evaporated. Remove from heat and let cool slightly.
Step 6: Once cooled, mix in ricotta cheese, cottage cheese, garlic powder, red chili flakes, oregano, black and white pepper powders, and salt. Stir thoroughly and set aside.
Step 7: Preheat your oven to 350°F (175°C) and grease a 13″x10″ baking tray.
Step 8: Pour a thin layer of white pasta sauce at the bottom of the baking tray to coat it evenly.
Step 9: Place 3 boiled lasagna sheets on top of the sauce in the tray.
Step 10: Spread the veggie and cheese filling evenly on each lasagna sheet, avoiding the edges to prevent overflow.
Step 11: Sprinkle a generous amount of shredded mozzarella cheese over the filling on each pasta sheet.
Step 12: Add a layer of white pasta sauce on top of the mozzarella cheese, focusing in the center of each lasagna sheet, again avoiding the edges.
Step 13: Repeat these layering steps until you place the last 3 lasagna sheets. After the last layer, spread a generous layer of white pasta sauce on top and cover the entire surface with mozzarella cheese.
Step 14: To avoid cheese sticking to foil during baking, poke toothpicks into the lasagna before covering it with aluminum foil.
Step 15: Cover the tray with foil and bake for 35 minutes.
Step 16: After baking, remove the foil and switch your oven to broil. Broil the lasagna for 2-4 minutes until the cheese browns. Watch carefully to avoid burning.
Step 17: Let the lasagna rest for at least 15 minutes before serving to allow it to set.
Step 18: Serve hot with a fresh salad and garlic bread for a complete meal.

Tips & Variations

Use fresh herbs like basil or thyme for added aroma and flavor.
Try substituting the serrano peppers with milder bell peppers if you prefer less heat.
Add mushrooms or roasted red peppers to the veggie filling for more variety.
If you want a richer texture, mix in some grated Parmesan cheese with the mozzarella on top before baking.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, or microwave individual portions until hot. For longer storage, freeze the baked lasagna in an airtight container for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A thick slice of creamy spinach lasagna with visible layers of pasta and spinach mixed in a cheesy white sauce, topped with melted golden-brown cheese with small red pepper flakes sprinkled on top; the lasagna is placed on a white plate beside a fresh green leafy salad and a single piece of golden-brown bread roll; all is set on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use no-boil lasagna sheets for this recipe?

It’s best to avoid using dry no-boil lasagna sheets as they can become dry and chewy. Partially boiling the sheets before assembling ensures the perfect texture after baking.

Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna a day ahead. Keep it covered in the refrigerator and bake it for about 60 minutes instead of 35 to ensure it is heated through properly.