Vegetable lasagna is a dish made by layering pasta, cheese, and a variety of vegetables, such as spinach, zucchini, and bell peppers, in a baking dish. It is typically served as a main dish and is a hearty and comforting meal that is perfect for family dinners.
This dish can be made with different types of vegetables, cheeses, and sauces, also it can be adjusted to be gluten-free or vegetarian. Some frozen versions, like Stouffer’s, are available in the market, but you could make your homemade version.
What is stouffer’s veggie lasagna
Stouffer’s Vegetable Lasagna is a frozen, ready-to-eat version of the classic vegetable lasagna dish. It is made by the company Stouffer’s, which is a division of Nestle. Stouffer’s Vegetable Lasagna typically contains pasta, cheese, and a variety of vegetables, such as spinach, zucchini, and bell peppers, in a tomato-based sauce.
it’s meant to be a convenient and easy-to-prepare version of the classic lasagna dish, you can heat it in the oven or microwave and have it ready to eat in a matter of minutes. Some versions of the product might include meat as well, usually in small amounts.
Stouffer’s is a well-known brand in North America, you can find their products in most grocery stores and supermarkets.
Equipment
- Large pot
- Colander
- 9×13 inch baking dish
- Large skillet
- Wooden spoon
- Whisk
- Spatula
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup baby spinach
- 1 (15 oz) can of diced tomatoes
- 1 tsp dried basil
- Salt and pepper to taste
- 1 (15 oz) container of ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 9 lasagna noodles
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 375°F.
- You need a large pot of water for boiling and cooking lasagna noodles according to the instructions mentioned on the package. Once cooked, drain the noodles in a colander and set them aside.
- Over medium heat, heat the olive oil in a large skillet. Now add the onion and garlic in the oil and cook until softened, about 5 minutes.
- Furthermore, add the zucchini, bell pepper, and spinach to the skillet and cook until the vegetables are tender about 10 minutes.
- Now it is time to add diced tomatoes, basil, salt, and pepper to the skillet. Simmer for 10 minutes to allow the flavors to meld.
- In a medium bowl, mix together the ricotta cheese, Parmesan cheese, egg, and some salt and pepper.
- Spread a thin layer of the vegetable sauce on the bottom of the baking dish.
- Place 3 cooked lasagna noodles on top of the sauce, then spread a layer of the ricotta mixture over the noodles. Repeat this layering process, ending with a layer of vegetable sauce.
- Top the lasagna with shredded mozzarella cheese.
- The foil should be used to cover the lasagna and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the cheese is golden brown and bubbly.
Conclusion
This vegetable lasagna recipe is a delicious and comforting dish that is sure to please the whole family. It’s packed with a variety of vegetables, and the combination of ricotta, Parmesan, and mozzarella cheeses gives it a rich and satisfying flavor. This dish is a perfect dinner idea for a busy weeknight or a special occasion.
FAQs
Can I make this recipe gluten-free?
Yes, you can use gluten-free lasagna noodles and all-purpose gluten-free flour in place of wheat flour to make this recipe gluten-free.
Can I make this recipe vegetarian?
Yes, you can use meatless crumbles or plant-based sausage to make this recipe vegetarian.
How long will this lasagna keep in the refrigerator?
This lasagna will keep in an airtight container in the refrigerator for up to 3 days.
Stouffer’s Vegetable Lasagna Recipe
This recipe for vegetable lasagna is a hearty and comforting dish that is perfect for a family dinner. It's packed with a variety of vegetables, including spinach, zucchini, and bell peppers, and layered with a rich and flavorful sauce.
- Large pot
- Colander
- 9×13 inch baking dish
- Large skillet
- Wooden spoon
- Whisk
- Spatula
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup baby spinach
- 1 (15 oz) can of diced tomatoes
- 1 tsp dried basil
- Salt and pepper to taste
- 1 (15 oz) container of ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 9 lasagna noodles
- 2 cups shredded mozzarella cheese
-
Preheat oven to 375°F.
-
Bring a large pot of water to a boil and cook lasagna noodles according to package instructions. Once cooked, drain the noodles in a colander and set them aside.
-
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
-
Add the zucchini, bell pepper, and spinach to the skillet and cook until the vegetables are tender, about 10 minutes.
-
Add the diced tomatoes, basil, salt and pepper to the skillet. Simmer for 10 minutes to allow the flavors to meld.
-
In a medium bowl, mix together the ricotta cheese, Parmesan cheese, egg, and some salt and pepper.
-
Spread a thin layer of the vegetable sauce on the bottom of the baking dish.
-
Place 3 cooked lasagna noodles on top of the sauce, then spread a layer of the ricotta mixture over the noodles. Repeat this layering process, ending with a layer of vegetable sauce.
-
Top the lasagna with shredded mozzarella cheese.
-
Cover the lasagna with foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the cheese is golden brown and bubbly.