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!
Servings: 6
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
Instructions
- 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.
- 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.
- In a mixing bowl, combine ricotta cheese, salt, and black pepper.
- Stir well to blend the flavors.
- 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.
- 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.