Creamy Copycat Stouffer’s Vegetable Lasagna Recipe

Growing up, Stouffer’s vegetable lasagna was my go-to comfort food from the freezer section. There’s something about those layers of pasta, creamy sauce, and vegetables that just hits the spot after a long day. But let’s be real – those frozen dinners can get pretty expensive when you’re feeding a family.

That’s why I started experimenting with making my own version at home. After a few tries (and some helpful tips from my mom), I finally cracked the code on recreating that familiar taste we all know and love. The best part? You can make a big batch on Sunday and portion it out for easy weeknight dinners. Plus, you get to control exactly what goes into it – no mystery ingredients here!

Like the original, this recipe keeps things simple with classic vegetables and that signature white sauce. And if you’ve got picky eaters at home, you can always sneak in a few extra veggies without anyone being the wiser. Trust me, once you try this homemade version, you might never go back to the frozen one.

What Kind of Vegetables Should I Use?

While this recipe calls for broccoli, bell peppers, and spinach as the main vegetables, you’ve got plenty of room to mix things up based on what’s in your fridge. Carrots, zucchini, or mushrooms would all work great as additions or substitutions – just make sure to chop them into similar-sized pieces so they cook evenly. Fresh vegetables are ideal, but if you’re in a pinch, frozen vegetables can work too – just be sure to thaw and drain them well to avoid excess water in your lasagna. For the spinach specifically, you can use fresh or frozen, but if using frozen, squeeze out as much liquid as possible before adding it to your dish.

Options for Substitutions

This veggie lasagna is pretty adaptable and you can make several swaps depending on what you have in your kitchen:

• Lasagna noodles: Regular lasagna noodles work fine instead of oven-ready ones – just cook them according to package directions first. In a pinch, you can even use zucchini slices for a low-carb version, though you’ll need to salt and pat them dry first.
• Vegetables: The veggie mix is flexible – try cauliflower instead of broccoli, carrots instead of peppers, or add mushrooms. Just keep the quantities similar and make sure to cook them until tender.
• Cheese blend: While the cheese combo gives this dish its classic taste, you can use cottage cheese instead of ricotta. For the mozzarella, any good melting cheese like provolone or fontina works well. Pecorino Romano can step in for Parmesan.
• Milk: Any milk works here – whole, 2%, or even plant-based options like unsweetened almond or soy milk. Just note that lower-fat options will make the sauce a bit less creamy.
• Veggie broth: You can use chicken broth if you’re not strictly vegetarian, or dissolve vegetable bouillon cubes in water as a substitute for broth.
• Flour: For the white sauce, you can swap plain flour with gluten-free flour blend (use the same amount) or cornstarch (use half the amount) if needed.

Watch Out for These Mistakes While Cooking

The biggest challenge when making vegetable lasagna is dealing with excess moisture from the vegetables, which can make your lasagna watery – solve this by roasting your vegetables first until they’re lightly browned and most of their moisture has evaporated. Making the white sauce (bechamel) can be tricky, and the most common mistake is adding cold milk to the roux too quickly, resulting in lumps – always warm your milk slightly and add it gradually while whisking constantly. To prevent your lasagna from becoming dry around the edges, cover it with foil for the first 25 minutes of baking, then remove the foil to allow the cheese to brown properly during the final 15-20 minutes. For the best texture and easier serving, let your lasagna rest for at least 15-20 minutes after baking – this waiting period allows the layers to set properly and prevents the filling from spilling out when you cut into it.

What to Serve With Vegetable Lasagna?

When serving vegetable lasagna, I like to keep the sides simple since the main dish is already packed with veggies and cheese. A warm, crusty loaf of garlic bread or breadsticks are perfect for soaking up the creamy sauce. For a fresh contrast, try a light mixed green salad dressed with just olive oil and balsamic vinegar – the acidity helps cut through the richness of the lasagna. If you want to round out the meal even more, roasted cherry tomatoes or a simple Caesar salad would work great too. Just remember not to go too heavy with the sides since this lasagna is pretty filling on its own!

Storage Instructions

Keep Fresh: This veggie lasagna is perfect for leftovers! Place it in an airtight container or cover the baking dish tightly with foil and keep it in the fridge for up to 4 days. The flavors actually get better as they meld together over time, making it a great make-ahead meal for busy weeknights.

Freeze: You can freeze this lasagna either baked or unbaked. Just wrap it well in foil and plastic wrap, then pop it in the freezer where it’ll stay good for up to 3 months. If freezing unbaked, no need to thaw before cooking – just add about 15-20 minutes to the baking time.

Reheat: To warm up individual portions, microwave them for 2-3 minutes or until heated through. For larger portions, cover with foil and heat in a 350°F oven for about 20-25 minutes. If you’re reheating from frozen, let it thaw overnight in the fridge first for best results.

Preparation Time	30-45 minutes
Cooking Time	55-65 minutes
Total Time	85-110 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2700
• Protein: 120-140 g
• Fat: 130-150 g
• Carbohydrates: 200-230 g

Ingredients

• 12 oz oven-ready lasagna noodles
• 1 broccoli head (cut into small pieces)
• 1 large sweet onion (finely diced)
• 2 bell peppers (any color, finely diced)
• 10 oz chopped spinach
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup butter (your choice of salted or unsalted)
• 4 minced garlic cloves
• 1/2 cup plain flour
• 2 cups milk
• 2 cups veggie broth
• 1/2 cup parmesan cheese, grated
• 1.5 cups mozzarella cheese, shredded
• 1 teaspoon salt (adjust to taste)
• 1/4 teaspoon pepper (adjust to taste)
• 1.5 cups ricotta cheese
• 1.5 cups shredded mozzarella cheese

Step 1: Prepare the Oven and Baking Dish

Preheat your oven to 400°F (200°C).

Take out a 9×13 inch baking dish and set it aside for later use.

Step 2: Cook the Vegetables

In a large skillet over medium heat, heat some olive oil and sauté the onion and bell peppers until they soften.

Add the broccoli and cook for another 2-3 minutes.

Toss in the spinach and cook until wilted.

Season the vegetable mixture with salt and pepper to taste, but remember that the béchamel sauce will also add saltiness.

Step 3: Make the Béchamel Sauce

In a medium saucepan, melt butter over medium heat.

Add the minced garlic and cook it for about 1 minute.

Whisk in the flour until the mixture is smooth, cooking for an additional minute while stirring constantly.

Gradually whisk in the milk and vegetable broth.

Continue cooking and stirring until the sauce thickens.

Stir in the grated Parmesan cheese and about 1 & 1/2 cups of mozzarella cheese, and season with salt and pepper.

Step 4: Prepare the Cheese Mixture

In a large bowl, combine the ricotta cheese with 1 & 1/2 cups of mozzarella cheese, mixing them well together to form a creamy layer for your lasagna.

Step 5: Assemble the Lasagna

In the 9×13 inch baking dish, spread a thin layer of the béchamel sauce at the bottom.

Place a layer of lasagna noodles on top of the sauce.

Over the noodles, spread a layer of the cooked vegetable mixture, followed by a thin drizzle of béchamel sauce.

Then layer with the ricotta cheese mixture.

Repeat these layers, ending with a final layer of lasagna noodles, topped with about 1 cup of béchamel sauce and a sprinkle of mozzarella cheese.

You’ll have four layers of noodles, with the last holding the final layer of béchamel and cheese.

Step 6: Bake the Lasagna

Cover the baking dish with aluminum foil and bake it in the preheated oven for 45-50 minutes.

After that, remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is bubbly and golden brown.

Step 7: Cool and Serve

Allow the veggie lasagna to cool for a few minutes before serving.

Delight in your homemade veggie lasagna creation!