A bubbling pan of Loaded Veggie White Lasagna is comfort food in its most satisfying, veggie-packed form. Picture creamy layers of tender lasagna noodles, garden-fresh vegetables, rich white sauce, and golden, melty cheese bubbling on top. This dish doesn’t just satisfy cravings—it earns a permanent spot on your dinner rotation.

Whether you’re feeding a family, hosting meat-free guests, or just want to embrace a wholesome dinner with vibrant flavors, this white lasagna is your ticket. It blends the heartiness of classic Italian lasagna with a creamy, lighter twist thanks to the white sauce and loads of fresh veggies like zucchini, peppers, and spinach.

Why You’ll Love This Loaded Veggie White Lasagna

This lasagna is a true celebration of seasonal vegetables, wrapped in a luxuriously cheesy béchamel. It’s perfect for vegetarians or anyone looking to add more plant-forward meals to their week. It’s hearty, rich in flavor, and every bite offers a mix of textures from soft noodles to roasted veg.

Plus, it makes fantastic leftovers, meaning you’ll get multiple meals out of one bake. And let’s be honest—that golden cheesy crust on top? Totally irresistible.

What Kind of White Sauce Should I Use?

Go for a simple homemade béchamel sauce with butter, flour, and milk, seasoned with garlic, nutmeg, and a pinch of salt. For added depth, stir in a bit of Parmesan or Gruyère cheese. Want to save time? A quality jarred Alfredo sauce can do the trick in a pinch, though homemade adds a fresher, lighter taste.

Ingredients for the Loaded Veggie White Lasagna

Every ingredient here has a job to do. Whether it’s texture, creaminess, or bold flavor, each component plays a role:

Lasagna Noodles: The foundation. Use oven-ready noodles or boil them to al dente.
Zucchini & Yellow Squash: Sliced thin and roasted for a tender bite.
Red & Orange Bell Peppers: Adds sweetness and vibrant color.
Spinach: Lightly sautéed for earthiness and nutrition.
Ricotta Cheese: Creamy and mild, gives that perfect lasagna texture.
Mozzarella Cheese: Melty, gooey, and golden when baked.
Parmesan Cheese: Sharp and salty, elevates the flavor.
Homemade Béchamel Sauce: Creamy white sauce that ties everything together.
Olive Oil, Garlic, Salt & Pepper: For seasoning and roasting the veggies.

How To Make the Loaded Veggie White Lasagna

Step 1: Roast the Veggies

Toss sliced zucchini, squash, and bell peppers with olive oil, garlic, salt, and pepper. Roast at 400°F for about 20 minutes until tender and slightly caramelized.

Step 2: Sauté the Spinach

In a skillet, sauté fresh spinach with a drizzle of olive oil and a pinch of salt until just wilted. Set aside.

Step 3: Prepare the Béchamel Sauce

In a saucepan, melt butter, whisk in flour, then slowly add milk while stirring. Let it thicken and season with garlic, nutmeg, salt, and a handful of grated Parmesan.

Step 4: Layer the Lasagna

Start with a thin layer of sauce in a baking dish. Then layer noodles, roasted vegetables, spinach, ricotta, sauce, and mozzarella. Repeat until you finish with a top layer of noodles, béchamel, and lots of mozzarella and Parmesan.

Step 5: Bake It to Golden Perfection

Cover with foil and bake at 375°F for 25 minutes. Uncover and bake an additional 10-15 minutes until the top is bubbly and golden.

Serving and Storing Loaded Veggie White Lasagna

This lasagna feeds 6 to 8 people, making it great for family dinners or meal prepping. Serve it hot with a sprinkle of fresh herbs like parsley or basil.

To store, let it cool completely and refrigerate in an airtight container for up to 4 days. You can also freeze portions for up to 3 months. Reheat in the oven or microwave until hot throughout.