Stouffer's Vegetable Lasagna Recipe (Easy Copycat)
Ingredients
Directions / Instructions
Why You'll Love This Stouffer's Vegetable Lasagna Recipe
Stouffer's Vegetable Lasagna has been a freezer favorite for years thanks to its creamy cheese filling, tender vegetables, hearty marinara sauce, and perfectly layered pasta. This homemade copycat version delivers the same comforting flavors while using fresh vegetables and premium cheeses for an even better taste.
Loaded with spinach, zucchini, broccoli, carrots, and a trio of cheeses, this vegetarian lasagna is satisfying enough for meat lovers and makes an excellent make-ahead meal for busy families. It reheats beautifully and freezes exceptionally well.
Ingredients
For the Lasagna
- 12 lasagna noodles, cooked
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 2 cups chopped fresh spinach
- 1 medium zucchini, diced
- 1 cup finely chopped broccoli florets
- 1 cup shredded carrots
- 24 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups marinara sauce
- Fresh parsley for garnish
Instructions
1. Prepare the Vegetables
Heat the olive oil in a large skillet over medium heat. Sauté the onion for 3 minutes, then add the garlic, zucchini, broccoli, carrots, and spinach. Cook until the vegetables are tender and most of the moisture has evaporated. Let cool slightly.
2. Make the Cheese Filling
In a large bowl, combine the ricotta, egg, half of the mozzarella, half of the Parmesan, Italian seasoning, basil, oregano, salt, pepper, and the cooked vegetables.
3. Assemble the Lasagna
Spread a thin layer of marinara sauce in a greased 9×13-inch baking dish. Layer noodles, cheese mixture, marinara sauce, and repeat until all ingredients are used, finishing with sauce.
4. Add Cheese
Top with the remaining mozzarella and Parmesan cheese.
5. Bake
Cover with foil and bake at 375°F (190°C) for 40 minutes. Remove the foil and bake another 15 to 20 minutes until bubbly and golden.
6. Rest and Serve
Allow the lasagna to rest for 15 minutes before slicing. Garnish with chopped parsley and serve warm.
Expert Tips
Cook the vegetables until most of their moisture has evaporated to prevent watery lasagna. Freshly grate your mozzarella for better melting, and allow the lasagna to rest before slicing so the layers hold together beautifully.
Storage
Refrigerate leftovers in an airtight container for up to 4 days. Freeze the fully baked or unbaked lasagna for up to 3 months. Thaw overnight in the refrigerator before reheating or baking.
Serving Suggestions
Serve with garlic bread, Caesar salad, roasted asparagus, sautéed green beans, tomato basil soup, grilled vegetables, or a crisp garden salad. Finish with freshly grated Parmesan and basil for extra flavor.
Recipe Variations
Add mushrooms, bell peppers, or yellow squash for more vegetables. Substitute cottage cheese for ricotta if preferred, or use whole wheat lasagna noodles for added fiber. For extra protein, mix in white beans or lentils, and for a richer version, use Alfredo sauce between some of the layers.
Frequently Asked Questions
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