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.
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.
Notes
Best paired with a crisp garden salad or garlic bread. Consider sprinkling fresh basil or drizzling olive oil before serving for added flavor.