Stouffer’s Vegetable Lasagna
A creamy, cheesy vegetable lasagna layered with fresh spinach, carrots, broccoli, and a rich blend of mozzarella and ricotta in a flavorful tomato sauce — a comforting vegetarian favorite inspired by Stouffer’s signature dish.
Equipment
- Large pot
- Skillet or sauté pan
- Mixing bowls
- 9×13-inch baking dish
- Wooden spoon or spatula
- Aluminum foil
- Oven
Ingredients
- 9 lasagna noodles cooked al dente
- 2 cups broccoli florets chopped
- 1 cup carrots thinly sliced
- 1 cup spinach fresh or frozen, drained
- 1 small zucchini sliced
- 1 ½ cups ricotta cheese
- 2 cups mozzarella cheese shredded, divided
- ½ cup Parmesan cheese grated
- 2 cups marinara sauce
- 1 cup Alfredo sauce
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil and sauté broccoli, carrots, zucchini, and spinach for 4–5 minutes until tender. Season with salt, pepper, and garlic powder.
- In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, and Italian seasoning. Mix well.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Layer with 3 noodles, then add a layer of vegetables, ricotta mixture, and a drizzle of Alfredo sauce.
- Repeat layers until all ingredients are used, ending with noodles on top.
- Spread remaining marinara and Alfredo sauce over top, then sprinkle with remaining mozzarella.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake another 15–20 minutes until golden and bubbly.
- Let rest for 10 minutes before serving.
Notes
Nutrition Facts (per serving, approx):
- Calories: 410
- Protein: 20g
- Carbohydrates: 45g
- Fat: 17g
- Saturated Fat: 8g
- Cholesterol: 45mg
- Sodium: 860mg
- Fiber: 5g
- Sugars: 7g