Loaded Veggie White Lasagna
Loaded Veggie White Lasagna – Lasagna loaded with lots of vegetables, creamy white sauce and mix of ricotta cheese, cottage cheese and mozzarella cheese!
Lasagna is one of those comfort food that always hits the spot!! I am a huge fan of homemade lasagna!! I have tried many restaurant lasagna but being a vegetarian I feel like they are always just loaded with carbs and cheese!! Comfort food does not have to come with guilt!! And this deliciousness if a perfect example of that!
I have always make red lasagna with garlicky spicy red sauce, lots of vegetables and mix of ricotta, cottage and mozzarella cheese. But this time I tried making it with white pasta sauce!! I saw this white pasta sauce with kale pesto at Costco and immediately thought about using it for lasagna!! This white pasta sauce it widely available at many stores. It is a bit on tangy side and goes so well with spicy vegetable and cheese filling!
This makes a perfect main dish for Holiday season!! I love making this ahead of time for big gathering and just bake it an hour before serving. Serve it hot with some simple salad and garlic bread to make a perfect meal!! Your guests will surely devour it and will ask for multiple servings!! If you end up making it and liking it, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this goodie!
Happy & Healthy eating!
Loaded Veggie White Lasagna
Veggie Cheese Filling
- 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 I like to use ready to bake lasagna sheets, ALTHOUGH I partially boil them for 5-6 minutes before using! DO NOT use dry ready to bake lasagna sheets since it will make your lasagna very dry and chewy.
- 4½ cup Full Fat Shredded Mozzarella Cheese
- 25 oz White Pasta Sauce
- Cook 12 lasagna pasta according to package instruction, 1-2 minute undercook as we are going to bake it later. Once boiled, run cold water through boiled pasta and coat each lasagna pasta with oil and keep it aside. I like to use ready to bake lasagna sheets, ALTHOUGH I partially boil them for 5-6 minutes before using! DO NOT use dry ready to bake lasagna sheets since it will make your lasagna very dry and chewy.
- Heat 2 tbsp of olive oil. Saute chopped onions, sliced serrano and minced garlic until the onions are translucent.
- Saute cubed eggplant until they are completely mushy.
- Saute cubed zucchini until they are completely mushy.
- Saute chopped baby spinach until completely wilted. Keep cooking all the veggies until all the liquid evaporates. Take it off the heat and let it cool down a little.
- Once it is cooled down some, add ricotta cheese, cottage cheese, garlic powder, red chili flakes, oregano, black and white peppers and salt. Mix well and keep it aside.
- Preheat oven on 350°F. Grease a baking tray (13"x10" preferred).
- Pour just enough White Pasta sauce at the bottom of the baking tray to coat a thin layer.
- Place 3 boiled lasagna pasta on top of the sauce in the tray.
- Spread veggie/cheese filling on top of each lasagna pasta, try not to spread the filling on the edges.
- Sprinkle generous amount of shredded mozzarella cheese on top of the filling on each lasagna pasta.
- Layer White Pasta sauce on top of the mozzarella cheese, just in the middle of the each lasagna pasta, try not to spread it on the edges.
- Keep layering in same order until you place the last 3 pieces of lasagna pasta. Once you place last 3 pieces of lasagna pasta, spread generous amount of White Pasta sauce and cover the whole top surface of lasagna with mozzarella cheese.
- I like to poke toothpicks in lasagna before I cover it with aluminum foil, so the cheese does not stick with the foil while baking.
- Cover the tray with aluminum foil and bake it for 35 minutes.
- After 45 minutes (60 min if you made it ahead and kept the unbaked lasagna in the fridge) of baking, remove the foil and put your oven on broil setting. Broil the lasagna for 2-4 minutes. Keep checking on it. As soon as you see the cheese browning, take it out of the oven and let it sit for at-least 15 minutes before serving.
- Serve it hot with side of salad and garlic bread!!