Stouffer’s Vegetable Lasagna Recipe
Stouffer’s Vegetable Lasagna Recipe is a tasty mix of fresh vegetables, rich cheeses, and delicious sauces, all layered between soft pasta sheets.
Equipment
- Baking Dish
- Large pot
- Sauté pan
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Whisk
- Wooden Spoon
- Cheese grater
- Knife
- Cutting Board
- Aluminum foil
Ingredients
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 zucchini sliced
- 1 cup mushrooms sliced
- 2 cups spinach chopped
- 1 jar 24 oz tomato sauce
- 1 cup ricotta cheese
- 1 egg
- 2 cups mozzarella cheese shredded
- ½ cup parmesan cheese grated
- Salt and pepper to taste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
Instructions
- Preheat oven to 375°F (190°C).
- Cook noodles until al dente.
- Drain and set aside.
- Heat olive oil in a pan.
- Sauté onion and garlic until soft.
- Add zucchini and mushrooms.
- Cook until vegetables are tender.
- Stir in spinach and cook until wilted.
- Season with salt, pepper, basil, and oregano.
- Mix ricotta cheese and egg in a bowl.
- Spread tomato sauce in the baking dish.
- Place three noodles over the sauce.
- Add half the vegetable mixture on top.
- Spoon half of the ricotta over vegetables.
- Sprinkle with mozzarella and parmesan.
- Repeat layers, ending with cheese on top.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for 10 minutes.
- Let cool for 10 minutes before serving.
Notes
- Use fresh vegetables for the best taste.
- Don’t overcook the noodles; they cook more in the oven.
- Add extra cheese for a richer flavor.
- Use whole milk ricotta for creaminess.
- Let lasagna sit before cutting to firm up.