Stouffer’s Vegetable Lasagna Recipe

Stouffer’s vegetable lasagna has a creamy, cheesy texture that’s hard to forget!

Recreating those layers of tender pasta, rich sauce, and cheesy goodness is pretty straightforward, ya’ll.

A good béchamel sauce is where it’s at—it gives the dish that velvety consistency without needing too much cheese.

I like to use a mix of zucchini, carrots, and mushrooms for a deeper, more balanced taste.

Roasting the vegetables before layering them helps concentrate their natural sweetness and keeps them from turning soggy.

No-boil lasagna noodles save time, but soaking them in warm water for a few minutes keeps them from absorbing too much sauce.

A sprinkle of extra Parmesan on top during the last few minutes of baking adds just the right touch of crispness to each bite!

How to Make Stouffer’s Vegetable Lasagna

Ingredients

• 9 Lasagna Noodles
• 2 tbsp Olive Oil
• 1 Onion (chopped)
• 2 cloves Garlic (minced)
• 1 cup Carrots (sliced)
• 1 cup Celery (sliced)
• 2 cups Spinach
• 2 cups Ricotta Cheese
• 2 cups Mozzarella Cheese (shredded)
• 1 cup Parmesan Cheese (grated)
• 2 cups White Sauce
• 1 tsp Salt
• 1 tsp Black Pepper

Step-by-Step Instructions

Step 1:

Preheat your oven to 375°F (190°C).

Boil the lasagna noodles in salted water for 9 minutes or until al dente.

Drain and set aside.

Step 2:

In a skillet, heat olive oil over medium heat.

Sauté the onion, garlic, carrots, and celery until they are soft and fragrant.

Add spinach and cook for another 2 minutes until wilted.

Step 3:

In a mixing bowl, combine ricotta cheese, salt, and black pepper.

Stir well to blend the flavors.

Step 4:

In a baking dish, spread a layer of white sauce on the bottom.

Place a layer of cooked noodles over the sauce.

Add half of the sautéed vegetable mixture.

Spread a portion of the ricotta mixture on top.

Step 5:

Sprinkle a layer of mozzarella and Parmesan cheese.

Repeat the layers until all ingredients are used, finishing with cheese on top.

Cover the dish with aluminum foil.

Bake for 40 minutes, then uncover and bake for an additional 10 minutes until golden brown.

Tips and Tricks for Making This Recipe

Cooking the Vegetables

Make sure to cook your vegetables until they are just tender.

Overcooked vegetables can lose their freshness and become mushy in the lasagna.

Cheese Selection

Don’t hesitate to mix different types of cheese for more complex flavors.

A good mix of mozzarella, Parmesan, and even a bit of cheddar can work wonders!

Noodle Tips

To prevent noodles from sticking, you can add a bit of olive oil to the water while boiling them.

This simple step saves you lots of trouble when layering.

What to Serve with Stouffer’s Vegetable Lasagna

Classic Green Salad

A fresh, crisp green salad is a perfect companion for your lasagna.

Using ingredients like mixed greens, cherry tomatoes, and cucumbers, a salad adds a refreshing element to your meal.

You can dress it lightly with olive oil and balsamic vinegar for a perfect match.

Caprese Salad

Consider a Caprese salad composed of fresh mozzarella, ripe tomatoes, and basil leaves.

This iconic Italian side dish brings a taste of Italy to your table and pairs well with the rich flavors of lasagna.

Drizzle some balsamic glaze on top to enhance the flavors.

Roasted Vegetables

Roasted vegetables such as broccoli, zucchini, and carrots can complement the lasagna nicely.

Simply toss the veggies in olive oil, season with salt and pepper, and roast until they are tender and slightly caramelized.

They provide a healthy and colorful addition to your meal.

Garlic Knots

Garlic knots add a traditional touch and are always a hit alongside lasagna.

Warm, doughy, and brushed with garlic butter, they are both so flavorful.

Serve them warm and watch them disappear from the plate!

Herbed Mushrooms

Mushrooms sautéed with herbs like thyme and garlic offer a slightly different but equally delicious option.

This earthy side dish pairs well with the creamy vegetable lasagna and adds a savory depth to your meal.

Cook them until they are golden brown for the best texture.

Citrus Arugula Salad

Try a citrus arugula salad for something a bit different.

Peppery arugula combined with orange slices and a light vinaigrette delivers a bright and tangy flavor that contrasts beautifully with the rich lasagna.

It’s a refreshing way to balance your meal.

Variations and Substitutions

Cheese Alternatives

If you want a different texture or flavor, try using Daiya for a dairy-free option or goat cheese for a tangy twist.

Use gluten-free noodles if gluten is a concern. You can also use thinly sliced eggplant or zucchini instead of traditional pasta.

Vegetable Choices

You can swap the spinach for kale if you prefer, or add some mushrooms for an earthy flavor.

It’s also great with some extra bell peppers or squash if you want more color and taste.

Sauce Variations

A bechamel sauce offers a creamy twist, while adding a pesto drizzle gives it a fresh herbaceous kick.

Experiment with different sauce combinations to find your perfect match!

How to Store Leftover Stouffer’s Vegetable Lasagna

Keeping leftover Stouffer’s Vegetable Lasagna fresh is important for maintaining its tasty flavors.

Cool Completely

It’s best to let the lasagna cool down completely at room temperature before storing it.

Waiting ensures that excess moisture doesn’t accumulate, which could make your lasagna soggy.

Refrigerator Storage

Place your cooled lasagna into an airtight container to lock in the freshness.

Store it in the refrigerator, where it will stay good to enjoy within the next three days.

Freezer Storage

If you’re thinking about long-term storage, freezing is your best option.

I recommend wrapping the lasagna tightly in aluminum foil or using a freezer-safe container.

When stored correctly in the freezer, your lasagna should stay good for up to three months.

Common Mistakes to Avoid

Not Salting the Water

Always salt your pasta water generously.

This boosts the flavor of your lasagna immensely.

You’ll notice a big difference once you start doing this!

Too Much Moisture

Avoid adding water-heavy vegetables like zucchini without properly draining them.

You’ll end up with a soggy lasagna!

One trick is to roast or sauté veggies first to release excess water.

Skipping the Resting Time

Let your lasagna sit for at least 15 minutes after baking.

This gives it time to set and will make slicing easier.

Trust me, the wait is worth it!