Stouffer’s Vegetable Lasagna Recipe
Stouffer’s Vegetable Lasagna Recipe is one of my favorite comfort meals. It feels warm, rich and very filling. I love how easy it is to prepare at home.
Ingredients
- Lasagna noodles – 12 sheets
- Olive oil – 1 tablespoon
- Onion chopped – 1 cup
- Garlic minced – 2 cloves
- Zucchini sliced – 1 cup
- Carrots grated – 1 cup
- Spinach chopped – 1 cup
- Tomato sauce – 3 cups
- Ricotta cheese – 1½ cups
- Mozzarella cheese shredded – 2 cups
- Parmesan cheese grated – ½ cup
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
- Italian seasoning – 1 teaspoon
Instructions
Cook the Noodles
- Boil lasagna noodles in salted water. Cook until soft. Drain and set aside on a flat surface.
Prepare the Vegetables
- Heat olive oil in a pan. Add onion and garlic. Cook until soft and fragrant.
Add Fresh Vegetables
- Add zucchini, carrots and spinach. Cook until vegetables soften. Stir often to prevent burning.
Make the Sauce
- Pour tomato sauce into the pan. Add salt, pepper and Italian seasoning. Simmer for ten minutes.
Prepare the Cheese Mixture
- In a bowl, mix ricotta cheese with half the mozzarella. Stir until smooth and creamy.
Preheat the Oven
- Preheat your oven to 375°F. Grease a baking dish lightly with oil.
Start Layering
- Spread sauce at the bottom. Add noodles, cheese mixture, then vegetables. Repeat layers gently.
Add Final Cheese
- Top with remaining mozzarella and Parmesan cheese. Spread evenly for a golden top.
Cover and Bake
- Cover dish with foil. Bake for forty minutes. This helps everything cook evenly.
Uncover and Finish
- Remove foil. Bake for twenty more minutes. Cheese should bubble and turn light golden.
Rest Before Serving
- Remove from oven. Let it rest ten minutes. This helps slices hold shape better.
Notes
- Use fresh vegetables for best flavor.
- Do not overcook noodles before baking.
- Let lasagna rest before cutting.
- Add mushrooms for extra taste.
- Use low-fat cheese for lighter meals.