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Homemade copycat Stouffer's Vegetable Lasagna - Properly made & plated on the glossy black plate

Stouffer's Vegetable Lasagna Recipe

This homemade Stouffer's Vegetable Lasagna Recipe features tender pasta layers, creamy garlic béchamel sauce, ricotta, mozzarella, Parmesan, and fresh vegetables baked until golden and bubbly. It's a comforting family dinner that's perfect for meal prep, holidays, or weeknight meals.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Italian-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • Lasagna noodles
  • olive oil
  • onion
  • broccoli
  • bell peppers
  • spinach
  • garlic
  • butter
  • flour
  • whole milk
  • vegetable broth
  • ricotta cheese
  • mozzarella cheese
  • Parmesan cheese
  • egg
  • salt
  • black pepper

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Saucepan
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups
  • Measuring spoons
  • Cheese grater
  • Knife
  • Cutting board
  • Aluminum foil

Method
 

  1. Cook the vegetables
  2. Prepare the garlic béchamel
  3. Mix the cheese filling.
  4. Layer the noodles with sauce, vegetables, and cheese.
  5. Bake until golden. Rest before slicing and serving.

Notes

  • Freshly grated cheese melts better than pre-shredded cheese.
  • Drain excess moisture from cooked vegetables.
  • Let the lasagna rest for 15 minutes before cutting.
  • Assemble up to one day ahead and refrigerate.
  • Freeze baked or unbaked lasagna for up to 3 months.
  • Add mushrooms or zucchini for extra vegetables.
  • Reheat in the oven for the best creamy texture.