Many people are no doubt already familiar with the Nestlé-owned brand Stouffer’s. They are well known for creating a plethora of delicious frozen foods which allow people quick access to complex dishes that would normally be quite time-consuming to make.
They have quite a variegated menu containing things like frozen Swedish meatballs, ravioli, and mac ‘n’ cheese. But by far one of their most popular dishes is their vegetable lasagna, made with extra cheese and topped with breadcrumbs.
As convenient as frozen foods are, nothing quite beats home-cooked meals with fresh ingredients.
That’s why today we’re sharing with you our Stouffer’s Vegetable Lasagna recipe so you can enjoy this delicious dish while it’s still hot and fresh from the oven.
How to make Stouffer’s Vegetable Lasagna
Instead of our traditional meat fillings associated with lasagna, we’re going to be using a whole host of fresh vegetables. While we will show you exactly what Stouffer’s use in their recipe, you can of course substitute or add almost anything you wish!
It’s super easy to cook Stouffer’s lasagna and it doesn’t need any fancy ingredients. A really convenient way to serve your whole family a delicious meal without too much hassle!
- 1/3 cup of melted butter
- 3 cups of milk
- 1 teaspoon of salt
- ⅓ cup of flour
- 1/2 a cup of chopped carrots
- 1/2 a cup of chopped spinach
- 2 cups of mozzarella cheese
- 1/2 a cup of chopped onions
- 1/2 a cup of parmesan cheese
- 2 cloves of garlic (minced)
- 1/2 a cup of broccoli
- 1 egg
- 1lb of cooked lasagna noodles
- 1 cup of buttered bread crumbs
The beauty of this recipe is that everything is cooked by baking, meaning we just need to gather and prepare the ingredients, then we can be completely hands-off as it cooks.
This includes the lasagna noodles (depending on the brand) as they don’t even need to be boiled beforehand.
Perfect if you have other tasks that need doing as the preparation time is actually quite short.
Heat a skillet over a medium flame and add the butter. Once melted, whisk in the flour to make a white roux.
Once the flour and butter have been mixed thoroughly, add in the milk, salt, and nutmeg. Continue mixing until all the ingredients have combined and the mixture has thickened. This can now be put aside.
Ensure all the vegetables are chopped to the desired size and combine all of them into a large mixing bowl. To this bowl add the parmesan cheese, mozzarella cheese, the garlic (minced), and 1 egg. Mix everything together.
At this stage, we can start to pre-heat the oven to 400°F.
Next, we take our baking tray and spread a small amount of the sauce on the bottom, then on top of that place a layer of lasagna noodles, then spoon the veggie mix on top.
Keep repeating that process of the 3 layers, sauce, noodles, mix, until you’ve used all the ingredients up.
Sprinkle the buttered bread crumbs on the top, be fairly generous here and it’ll give the lasagna that delicious crispy topping.
Cover the lasagna with aluminum foil, you can ‘tent’ it slightly to ensure it doesn’t touch the noodles or sauce.
Bake everything for 45-60 minutes at 400°F.
After it’s baked, remove the foil cover and allow it to brown for a further 10 minutes.
Let it rest for a further 15 minutes afterward and it will be ready to serve!
The fundamentals of the recipe are so simple that there’s plenty of space to both substitute the suggested ingredients and add our own to make it extra special.
Many people have their own interpretations of vegetable lasagna so feel free to steal anything you want from theirs that you think will taste good in this dish!
Don’t have any lasagna noodles around? No worries! A layer of Mac from any Mac ‘n’ Cheese pack works just as well!
Although you will need to cook according to the packet instructions and drain them beforehand.
2. Plum tomatoes
This is a great addition or substitution for any one of the vegetables included in the recipe and is a favorite used by acclaimed British chef Jamie Oliver in his own Vegetable Lasagna recipe. You can use 2 tins and mash them up a bit when mixing all the vegetables together.
3. Basil and thyme
Stouffer’s mainly uses nutmeg as their flavoring, but cutting up a few sprigs of fresh thyme and adding 1 bunch of basil, and perhaps even a little more garlic, is going to give you a deliciously rich twist on the traditional flavor.
What to serve with Stouffer’s Vegetable Lasagna
The lasagna itself makes a fantastic and filling main dish, but there’s a lot you can serve it with to really help round out the meal and tailor it to your preference.
The serving of pasta with bread is one of the most traditional complementary pairings ever to exist in cuisine. Breadsticks are great for sponging up the leftover sauce.
Depending on how elaborate you want to get with your meal, garlic bread also works great with that extra buttery flavor enriching the meal. You can simply use store-bought breadsticks and quickly whip yourself up some garlic sauce at home.
Salad with feta cheese
The lasagna itself will already do a good job at filling us up, so a good choice for a side would be a delicious fresh salad served with feta cheese for that extra bit of bite. It helps to balance out the heaviness of the lasagna and is super easy to prepare!
Providing you’re not specifically aiming for the meal to be vegetarian, chicken wings make a fantastic addition to the lasagna, filling that much-needed protein role in the meal. They’re also a great snacking food that won’t leave you as full as something like a full chicken breast.
How to reheat Stouffer’s Vegetable Lasagna
Pasta in general can be quite easy to dry out when reheating, so if you’ve found yourself in a situation where you can’t finish it in one sitting and need to reheat some later on, here’s the best way to do that without spoiling the texture and flavor of the lasagna.
How to reheat Stouffer’s Vegetable Lasagna in a pot
Place the lasagna into a skillet or pot and drizzle some water over it, this is to ensure we don’t deplete too much moisture from the pasta.
Reheat on a medium-high setting, once the water is simmering (not boiling) reduce the heat to medium-low and cover it with a lid. This helps to steam the noodles and bring them back to life.
It should take about 20 minutes to fully reheat.
How to reheat Stouffer’s Vegetable Lasagna in a microwave
This is a surprisingly good way to reheat pasta as it doesn’t dry things out too much, but it is quite prone to uneven heating unless you have an inverter microwave.
Place the lasagna on a microwavable dish and drizzle some water over the top. If you have microwave-safe plastic wrap such as Kirkland wrap you can cover it to help retain the moisture.
Microwave for 1 to 1.5 minutes, or 2 to 2.5 minutes if it’s reheating from frozen.
How to reheat Stouffer’s Vegetable Lasagna in the oven
Preheat the oven to 375°F. Place the lasagna in an oven-proof dish and pour 2 tablespoons of water over the top, then cover with aluminum foil.
Cook for 15 to 25 minutes, add extra minutes if you’re cooking from frozen.
How to reheat Stouffer’s Vegetable Lasagna in an air fryer
Preheat the air fryer to 375°F and place the lasagna in the basket. You may wish to coat the bottom of it in foil to prevent any juices from dripping into the machine which will make cleaning up easier.
Cover the top with foil too and fry for 10 minutes, if it’s not warm enough yet put it on for another 5 minutes.
How to store Stouffer’s Vegetable Lasagna
Lasagna is pretty easy to store because there is no meat and we’re only really concerned with the cheese, as the rest will last for a good amount of time.
Store in the fridge
Once the lasagna has cooled, wrap it tightly in plastic wrap or foil and refrigerate. It will last for 3-5 days when stored this way.
Store in the freezer
We have to store it in an airtight container or sealed freezer bag or it will get freezer burn. Once frozen it will store for 2-3 months without issue.
Stouffer’s Vegetable Lasagna Recipe
- 1 Oven
- 1 Skillet
- 1 large mixing bowl
- 1/3 cup melted butter
- 3 cups milk
- 1 tsp salt
- 1/3 cup flour
- 1/2 cup chopped carrots
- 1/2 cup chopped spinach
- 2 cups mozzarella cheese
- 1/2 cup chopped onion
- 1/2 cup parmesan cheese
- 2 cloves garlic minced
- 1/2 cup broccoli
- 1 egg
- 1 lb cooked lasagna noddles
- 1 cup buttered bread crumbs
- Heat a skillet over a medium flame and add the butter. Once melted, whisk in the flour to make a white roux.
- Once the flour and butter have been mixed thoroughly, add in the milk, salt, and nutmeg. Continue mixing until all the ingredients have combined and the mixture has thickened. This can now be put aside.
- Ensure all the vegetables are chopped to the desired size and combine all of them into a large mixing bowl. To this bowl add the parmesan cheese, mozzarella cheese, the garlic (minced), and 1 egg. Mix everything together.
- At this stage, we can start to pre-heat the oven to 400°F.
- Next, we take our baking tray and spread a small amount of the sauce on the bottom, then on top of that place a layer of lasagna noodles, then spoon the veggie mix on top.Keep repeating that process of the 3 layers, sauce, noodles, mix, until you’ve used all the ingredients up.
- Sprinkle the buttered bread crumbs on the top, be fairly generous here and it’ll give the lasagna that delicious crispy topping.
- Cover the lasagna with aluminum foil, you can ‘tent’ it slightly to ensure it doesn’t touch the noodles or sauce.Bake everything for 45-60 minutes at 400°F.
- After it’s baked, remove the foil cover and allow it to brown for a further 10 minutes.Let it rest for a further 15 minutes afterward and it will be ready to serve!
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