When it comes to a quick dinner with a homemade flavor, Stouffer’s Veggie Lasagna is a great go-to meal. But, what if you want to recreate that same taste using your own, fresh ingredients? We’ll share information about Stouffer’s Veggie Lasagna, but also share a great-tasting, healthy copycat Stouffer’s veggie lasagna recipe that may just take the place of the original!
Ingredients
One thing fans of Stouffer’s always comment on in the veggie lasagna is the creamy cheese sauce, often made from a mixture of part-skim milk, low-moisture part-skim mozzarella cheese, and an Asiago cheese blend. The cheese should be rich, but not overwhelming, complementing the vegetable medley perfectly.
Speaking of veggies, the vegetable mixture typically includes staples like spinach, carrots, and broccoli – items most likely in your fridge right now! But, don’t be afraid to experiment with your favorites like yellow squash or baby spinach. The great thing about making your own veggie lasagna is your ability to customize to your liking!
And, to tie together the veggies and cheese, in comes the white sauce – a combination of milk, cornstarch, and a small amount of soybean oil.
And don’t forget the layer of lasagna noodles! Opt for high-quality semolina wheat flour noodles that will hold up to the sauce and baking.
The finishing touch is to sprinkle some bread crumbs on top for an added texture.
Lastly, seasoning is crucial. A simple blend of sea salt, black pepper, onion powder, and garlic can make your veggie lasagna recipe pop!
Step-by-Step Directions
When it comes to preparing the Stouffer’s Veggie Lasagna Recipe, a bit of prep work goes a long way.
Start by preheating your oven and prepping your vegetables. Whether you’re using a veggie mix or cutting fresh vegetables, ensure they’re chopped to a consistent size for even cooking.
Next, cook your vegetables on medium flame until they’re just right – tender but not mushy.
Now, for the layering. Begin with a small amount of the sauce at the bottom of the dish to prevent sticking.
Then, place a layer of lasagna noodles over the sauce. On top of the noodles, add a generous layer of your vegetable sauce mixture, followed by a layer of the creamy cheese sauce.
Repeat these layers until your casserole dish is nearly full, ensuring the top layer is a luscious layer of cheese and sauce.
Cover your lasagna with aluminum foil and bake it in the center rack of your oven. Bake for about 45-60 minutes until cheeses are perfectly melted and the flavors meld together.
Once baked, let it sit for a few minutes before serving. This rest period allows the layers to set, making it easier to cut and serve.
Storing and Reheating
The leftovers of Stouffer’s veggie lasagna recipe can be even better!
Allow your lasagna to cool to room temperature before covering it in aluminum foil or placing it in an airtight container.
It’s best to eat leftovers within 3-4 days to enjoy the maximum freshness and flavor.
The best way to reheat your veggie lasagna is in the oven. Preheat it to 375°F, cover the lasagna with foil to prevent drying out, and heat for about 40 minutes.
Stouffer’s veggie lasagna recipe freezes great! Wrap individual portions of the lasagna tightly with plastic wrap and then with foil, and freeze.
When ready to enjoy, thaw it overnight in the refrigerator and reheat as above. That way, you have a delicious meal ready whenever you need it! This can be really helpful for busy families or those preparing for a big gathering.
Frequently Asked Questions: Stouffer’s Veggie Lasagna Recipe
What are the ingredients in Stouffer’s veggie lasagna?
Ah, the heart of any dish – its ingredients! Stouffer’s veggie lasagna is a garden party in a dish. It’s packed with carrots, spinach, broccoli, and onions. Layered between these veggies are sheets of pasta, ricotta cheese, and a savory tomato sauce. And let’s not forget the mozzarella that ties it all together!
| Nutritional Aspect | Amount Per Serving |
|---|---|
| Calories | 350 kcal |
| Total Fat | 12 g |
| Saturated Fat | 5 g |
| Trans Fat | 0 g |
| Cholesterol | 30 mg |
| Sodium | 690 mg |
| Total Carbohydrates | 45 g |
| Dietary Fiber | 4 g |
| Sugars | 12 g |
| Protein | 20 g |
How do you keep veggie lasagna from getting soggy?
Soggy lasagna? No, thank you! The trick is to not overdo the sauce. Also, let those veggies sing without drowning them. Roasting or sautéing your veggies beforehand can help reduce moisture. And remember, a little patience goes a long way – letting your lasagna rest for a bit after baking helps too!
How do you make Stouffer’s frozen lasagna better?
Boosting a frozen lasagna is like giving it a mini glow-up! Add some extra sautéed veggies or sprinkle in your favorite herbs. A dash of garlic or a spoonful of pesto can really jazz it up. And for cheese lovers, an extra layer of cheese never hurt. Voilà, gourmet made easy!
How long to cook Stouffer’s party size vegetable lasagna?
For Stouffer’s party size veggie lasagna, think about 70 minutes at 375°F. But hey, don’t just set it and forget it. Check in around the 60-minute mark. You’re looking for that golden cheesy perfection on top!
Did Stouffer’s change their lasagna recipe?
Yes, Stouffer’s tweaked their lasagna recipe slightly. They aimed for an even richer flavor and a better blend of ingredients. But don’t worry, it’s still the classic comfort food we all know and love.
Why should leftover veggie lasagna be frozen?
Freezing leftover veggie lasagna? It locks in the flavors and makes for a quick, delicious meal later. Plus, it’s way better than letting it get lost and forlorn in the back of your fridge. Think of it as meal prepping without the work. Freeze, reheat, and enjoy!
Stouffer’s Veggie Lasagna Copycat
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutesA hearty, comforting meal perfect for veggie lovers and is sure to delight your taste buds with its homemade flavor.
Ingredients
For the Vegetable Mixture:
2 tablespoons olive oil
1 cup chopped onions
2 garlic cloves, minced
1 cup sliced mushrooms
1 cup chopped zucchini
1 cup chopped yellow squash
1 cup chopped red bell pepper
2 cups fresh baby spinach
Salt and pepper to taste
For the Cheese Mixture:
15 ounces ricotta cheese
1 cup grated parmesan cheese
1 egg
1 tablespoon chopped fresh parsley
Salt and pepper to taste
For the Creamy Cheese Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1 cup grated mozzarella cheese
1/2 cup grated Asiago cheese
Salt and pepper to taste
Additional Ingredients:
9-12 lasagna noodles, cooked according to package instructions
2 cups shredded low-moisture part-skim mozzarella cheese
1/4 cup grated parmesan cheese for topping
Directions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a large rectangular baking dish.
- Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add onions and garlic, sautéing until soft. Add mushrooms, zucchini, squash, and bell pepper. Cook until they are just tender. Add spinach and cook until wilted. Season with salt and pepper. Set aside to cool.
- Make the Cheese Mixture: In a bowl, combine ricotta cheese, parmesan cheese, egg, and parsley. Season with salt and pepper. Mix well.
- Prepare Creamy Cheese Sauce: In a saucepan, melt butter over medium heat. Stir in flour and cook for a minute. Slowly whisk in the milk, stirring continuously to avoid lumps. Bring to a simmer and cook until the sauce thickens. Remove from heat and stir in mozzarella and Asiago cheese until melted. Season with salt and pepper.
- Assemble the Lasagna: Spread a small amount of the cheese sauce at the bottom of the baking dish. Place a layer of lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by half of the vegetable mixture, and then a layer of cheese sauce. Repeat the layers, finishing with a final layer of noodles and the remaining cheese sauce.
- Add the Final Cheese Layer: Sprinkle the top of the lasagna with shredded mozzarella and parmesan cheese.
- Bake: Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes or until the top is bubbly and golden.
- Rest and Serve: Allow the lasagna to rest for 10-15 minutes before slicing. This helps the layers set and makes it easier to serve.