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Veggie White Lasagna
Dominique

Loaded Veggie White Lasagna

This recipe features a hearty and flavorful white lasagna packed with an array of vegetables like eggplant, zucchini, and spinach, layered with a creamy ricotta and cottage cheese mixture, mozzarella, and a rich white pasta sauce. It's baked to golden perfection, offering a comforting and satisfying meal.
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Prep Time 1 hour 10 minutes
Cook Time 40 minutes
Total Time 2 hours 5 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Italian, Italian American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main 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

Equipment

  • Baking tray
  • Oven
  • Aluminum Foil
  • Toothpicks

Method
 

Preparation
  1. Boil lasagna pasta according to package directions, slightly undercooking by 1-2 minutes. Rinse with cold water and coat with oil to prevent sticking, then set aside.
  2. Heat 2 tbsp olive oil and sauté chopped onions, serrano peppers, and minced garlic until the onions become translucent.
  3. Add the cubed eggplant and continue to sauté until it is completely mushy.
  4. Incorporate the cubed zucchini and sauté until it also becomes completely mushy.
  5. Stir in the chopped baby spinach and cook until fully wilted, ensuring all liquid evaporates from the vegetables. Remove from heat and allow to cool slightly.
  6. Once cooled, add ricotta cheese, cottage cheese, garlic powder, red chili flakes, oregano, black and white peppers, and salt to the sautéed vegetables. Mix thoroughly and set aside.
Assembly & Baking
  1. Preheat your oven to 350°F and grease a 13"x10" baking tray.
  2. Pour a thin layer of white pasta sauce to coat the bottom of the baking tray.
  3. Place 3 boiled lasagna pasta sheets on top of the sauce.
  4. Spread the veggie/cheese filling evenly over each lasagna pasta sheet, avoiding the edges.
  5. Sprinkle a generous amount of shredded mozzarella cheese on top of the filling.
  6. Layer white pasta sauce in the middle of each lasagna pasta sheet, again trying not to spread it to the edges.
  7. Continue layering in the same order (pasta, filling, mozzarella, sauce) until you use the last 3 pieces of lasagna pasta.
  8. Once the final 3 pasta sheets are placed, spread a generous amount of white pasta sauce and cover the entire top surface with mozzarella cheese.
  9. Poke toothpicks into the lasagna to prevent cheese from sticking to the foil, then cover the tray with aluminum foil.
  10. Bake for 35 minutes (or 60 minutes if assembled ahead and refrigerated).
  11. After baking, remove the foil and broil for 2-4 minutes until the cheese is browned. Take it out of the oven and let it rest for at least 15 minutes before serving.
  12. Serve the hot lasagna with a side of salad and garlic bread.

Notes

It's recommended to partially boil "ready to bake" lasagna sheets for 5-6 minutes to prevent a dry and chewy texture.
Poking toothpicks into the lasagna before covering with foil helps prevent the cheese from sticking.
For best results, serve hot with a side salad and garlic bread.