What is Stouffer’s Vegetable Lasagna?
This is a somewhat iconic dish that many of us have had at one point or another. Our copycat recipe includes homemade sauce and filling but none of the preservatives and allows you to easily customize to your liking: want extra carrots? Not a fan of broccoli? We’ve got you with the perfect way to make it your own.
Our version is easy to scale (make a few trays to freeze, give to friends or family, take to a potluck, etc). Give it a try and let me know what you think.
What are the ingredients in Stouffer’s Vegetable Lasagna?
Begin with some regular lasagna noodles, for this dish we are using boil and bake noodles (ie, not oven ready noodles which will end up too dry for this version).
- For the sauce you will need:
- Butter, use whatever you like, I used olive oil butter
- All purpose flour
- Kosher salt
- For the filling you will need
- Shredded carrots: feel free to buy pre-shredded carrots to save time
- Fresh spinach
- Fresh broccoli
- Onion, use white, yellow or sweet
- Grated parmesan cheese (the kind that often comes in a green can)
- Mozzarella cheese
- Garlic powder
- For the topping, you will need
- Plain breadcrumbs, regular, not panko, etc
- Butter, again, whatever type you like
How to make Stouffer’s Vegetable Lasagna
- Begin with the noodles
- Boil the water and cook the noodles according to the package directions.
- Drain and set aside.
- When you are ready to use the noodles, if you find them sticking, gently separate by running under a bit of water and gently loosening.
- While the noodles are cooking, begin the sauce:
- Melt the butter and then stir in the flour.
- Add in the milk and seasonings. Simmer and allow to thicken a bit.
- Make the filling
- Chop all of the veggies and combine, in a large bowl with the cheeses, garlic powder and the egg.
- For the topping:
- Melt the butter and stir through the breadcrumbs.
- Put it all together:
- Layer the ingredients in your lasagna pan, cover and bake.
- Allow to sit before slicing and enjoy.
Can I make Stouffer’s Vegetable Lasagna in advance?
To make in advance, assemble the dish up until the point of baking. If you plan to have the lasagna later that day or the next, simply assemble the dish to that point and then bake as directed.
To make a tray to freeze for later, assemble all the ingredients and tightly line the tray with foil. Freeze the dish at this point before baking. When you are ready to bake the lasagna, remove from the freezer the night before and allow to defrost in the refrigerator overnight. Thirty minutes to an hour before baking, remove to the counter (out of the refrigerator) and then bake as directed above. Frozen Stouffer’s Vegetable Lasagna should keep well for up to three months after freezing. This makes it a great dish to double or triple to have extras for another night, after a baby or meal-swapping with friends or family.
What pairs well with Stouffer’s Vegetable Lasagna?
- Air Fryer Focaccia is a light, easy bread filled with both fresh and sun dried tomatoes that would be amazing with this lasagna.
- Or try these Air Fryer Stuffed Mushrooms which are a simple, yet elegant appetizer that would work very well with this lasagna.
- If slower cooker is more your preference, this Rosemary Sea Salt Bread is amazing with all sorts of Italian dishes.
- If you want to keep the veggie vibe going, this Creamed Spinach dish keeps the cozy-cheesiness going right along with the fresh veggies.
- Another great veggie option is this Italian Roasted Veggie dish. It was intended for meal prep, but works just as well as a side. Or stick with the meal prep vibe and take the veggie tray along with a slice of lasagna for a hearty lunch in chilly months-YUM!
Stouffer’s Vegetable Lasagna Copycat
- 1 lb box of lasagna noodles
For the white sauce:
- ⅓ cup butter
- ⅓ cup all purpose flour
- 3 cups milk
- 1 teaspoon salt
- Pinch nutmeg
For the Filling:
- ½ cup finely chopped shredded carrots
- ½ cup finely chopped spinach
- ½ cup finely chopped broccoli
- ½ cup finely chopped onion
- ½ cup grated parmesan cheese
- 2 cups finely shredded mozzarella cheese
- ¾ teaspoon garlic powder
- 1 egg
For the topping:
- ½ cup plain breadcrumbs
- 1 Tablespoon butter
For the noodles:
- Cook according to package directions, drain and set aside.
For the white sauce:
- Melt the butter in a saucepan over medium heat.
- Stir in the flour until smooth and disappeared.
- Add the milk and seasonings. Bring to a simmer. Lower heat to low and cook until beginning to thicken. Remove from heat and set aside.
For the filling:
- Chop all of the veggies and add to a large bowl.
- Stir in the parmesan, mozzarella, garlic powder and egg until well combined.
For the breadcrumbs:
- Put the breadcrumbs in a bowl. Stir through the melted butter until well combined.
- Preheat the oven to 400.
- Spoon a small amount of the sauce into the bottom of a 9×13 pan. Tilt to cover the entire dish.
- Cover with a layer of noodles, ⅓ of the veggie mixture and ¼ of the remaining sauce.
- Repeat the layers twice.
- On the final layer, top the noodles with the rest of the cheese sauce followed by the buttered breadcrumbs.
- Cover tightly with foil. Bake 45-60 minutes.
- Remove the foil and bake an additional 5 minutes until the breadcrumbs are browned.
- Let sit for 15-20 minutes before slicing and serving. Enjoy!!