Stouffer’s Vegetable Lasagna is a comforting classic that never fails to impress. Growing up, it was a staple in our home, evoking memories of cozy family dinners. This copycat recipe allows you to recreate that same beloved lasagna using fresh ingredients right in your kitchen. Packed with vibrant vegetables and creamy cheeses, it’s the perfect dish for both weeknight dinners and special occasions. Plus, making it at home means you can control the flavors and make it just how you like it!

What Makes This Recipe Special

With its layers of melty cheese, hearty noodles, and nutritious vegetables, this vegetable lasagna is bound to become a family favorite. It’s not just about taste; this dish is budget-friendly and quick to prepare, making it ideal for busy weeknights. Whether you’re looking to impress guests or just want a comforting meal after a long day, this recipe fits the bill perfectly.

“This lasagna tastes just like the frozen version I loved as a kid but is even better! My kids devoured it!” — A satisfied home cook.

The Cooking Process Explained

Creating Stouffer’s Vegetable Lasagna at home is a straightforward affair. You’ll start by prepping the lasagna noodles, then blend the rich ricotta cheese with fresh spinach and seasonings. Layering is key to building flavors, and before you know it, you’ll have a bubbling, golden lasagna that is just waiting to be savored. Let’s outline the ingredients you’ll need to get started.

What You’ll Need

To replicate this delightful dish, you’ll gather the following:

9 lasagna noodles
2 cups marinara sauce
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup chopped spinach
1 cup sliced zucchini
1 cup sliced mushrooms
1 cup diced bell peppers
1 teaspoon Italian seasoning
Salt and pepper to taste

Feel free to use store-bought marinara sauce or whip up your own for a personal touch. You can also consider substituting vegetables based on what you have on hand or prefer!

Step-by-Step Instructions

Begin by preheating your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions, then drain and set them aside.
In a mixing bowl, blend together the ricotta cheese, chopped spinach, Italian seasoning, salt, and pepper until well combined.
Lightly coat the bottom of a baking dish with a thin layer of marinara sauce. Layer 3 lasagna noodles over the sauce.
Spread half of the ricotta mixture evenly over the noodles. Next, add half of the sliced zucchini, mushrooms, and bell peppers, followed by a sprinkle of mozzarella cheese.
Repeat layering: add 3 more noodles, the remaining ricotta mixture, the rest of the veggies, and another layer of mozzarella.
Finish with a final layer of 3 noodles, top with the remaining marinara sauce, and the last of the mozzarella cheese.
To encourage that perfect melt, cover the baking dish tightly with aluminum foil and bake for 25 minutes.
After 25 minutes, remove the foil and allow it to bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Let your gorgeous lasagna cool for a few minutes before cutting and serving to enhance the flavors.

Best Ways to Enjoy It

Stouffer’s Vegetable Lasagna is a versatile dish. Serve it with a crisp garden salad for a refreshing contrast, or pair it with garlic bread to soak up that delicious marinara sauce. You can also consider a sprinkle of fresh basil or a drizzle of good olive oil on top before serving for that extra touch of flavor!

Storage and Reheating Tips

To keep your leftover lasagna fresh, store it in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. Just ensure it’s well wrapped to prevent freezer burn. Reheat individual portions in the microwave, or warm it in the oven at 350°F (175°C) until heated through.

Helpful Cooking Tips

For truly delightful results, consider these tips:

Allow your lasagna to set for a few minutes after baking; this helps the layers hold together when served.
If you prefer a more robust flavor, experiment with additional herbs like thyme or oregano as you layer.
Don’t skimp on the mozzarella! The gooey factor is key for that irresistible, cheesy finish.

Creative Twists

Feel free to get adventurous! Swap out the vegetables for seasonal ones like asparagus or eggplant. You could also add a protein like crumbled tofu or even cooked ground turkey for an extra filling option. For a spicy kick, sprinkle some red pepper flakes between the layers.

Your Questions Answered

What’s the prep time for this lasagna? Typically, you can expect about 20-30 minutes of preparation time before baking.
Can I use no-boil lasagna noodles? Absolutely! If you opt for no-boil noodles, just increase the marinara sauce to ensure they cook properly.
How can I make this dish gluten-free? Simply use gluten-free lasagna noodles and ensure your marinara sauce is gluten-free.

Whether you’re making it for a family meal or simply indulging in your love for comfort food, this copycat Stouffer’s Vegetable Lasagna is sure to delight everyone at the table. Enjoy every cheesy, veggie-packed bite!

Stouffer's Vegetable Lasagna

A comforting, copycat recipe for the classic Stouffer's Vegetable Lasagna, packed with vibrant vegetables and creamy cheeses, perfect for weeknight dinners and special occasions.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 40

Total Time 1 10

Course Dinner, Main Course

Cuisine Italian

Servings 6 servings

Calories 320 kcal

Ingredients

Lasagna Ingredients

9 pieces lasagna noodles Cook according to package instructions
2 cups marinara sauce Store-bought or homemade
2 cups ricotta cheese Blended with spinach
2 cups shredded mozzarella cheese For layering and topping
1 cup chopped spinach Freshly chopped
1 cup sliced zucchini Freshly sliced
1 cup sliced mushrooms Freshly sliced
1 cup diced bell peppers Freshly diced
1 teaspoon Italian seasoning
to taste Salt and pepper Adjust to preference

Instructions

Preparation

Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions, then drain and set aside.
In a mixing bowl, blend together the ricotta cheese, chopped spinach, Italian seasoning, salt, and pepper until well combined.

Layering and Baking

Lightly coat the bottom of a baking dish with a thin layer of marinara sauce. Layer 3 lasagna noodles over the sauce.
Spread half of the ricotta mixture evenly over the noodles. Next, add half of the sliced zucchini, mushrooms, and bell peppers, followed by a sprinkle of mozzarella cheese.
Repeat layering: add 3 more noodles, the remaining ricotta mixture, the rest of the veggies, and another layer of mozzarella.
Finish with a final layer of 3 noodles, top with the remaining marinara sauce, and the last of the mozzarella cheese.
Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
After 25 minutes, remove the foil and allow it to bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Let your lasagna cool for a few minutes before cutting and serving.