Craving that classic Stouffer’s vegetable lasagna taste but want to make it from scratch? This incredible Stouffer’s Vegetable Lasagna Recipe brings all the creamy, cheesy goodness of the frozen favorite right to your kitchen. Using simple ingredients and the convenience of your slow cooker, you’ll create a restaurant-quality dish that’s perfect for busy weeknights.
What makes this homemade version special is how it captures the exact flavors you love about Stouffer’s while allowing you to control every ingredient. The combination of creamy Alfredo sauce, perfectly seasoned cheese blend, and tender vegetables creates a lasagna that’s even better than the original, just like the Stouffer’s Spinach Soufflé.
This Stouffer’s Vegetable Lasagna Recipe is ideal for meal prep, family dinners, or when you want to impress guests with minimal effort. The crockpot method ensures perfectly cooked noodles and beautifully melded flavors every single time.
What Does Stouffer’s Vegetable Lasagna Taste Like?
This homemade Stouffer’s Vegetable Lasagna Recipe delivers layers of pure comfort food bliss. The first bite reveals a rich, creamy texture from the perfectly blended ricotta and cottage cheese mixture, enhanced with aromatic garlic and onion powder that creates an irresistible savory base.
The Alfredo sauce provides that signature creamy backdrop that Stouffer’s is famous for, while the California blend vegetables add a delightful pop of color and freshness. The spinach melts seamlessly into the cheese layers, adding earthy depth without overpowering the dish.
The crowning glory is the golden, buttery breadcrumb topping combined with Parmesan cheese, creating a satisfying textural contrast to the creamy interior. Each forkful delivers the perfect balance of cheese, vegetables, and pasta that makes this recipe extremely reminiscent of the beloved frozen version, but with that homemade touch that elevates every bite.
Ingredients Required for Stouffer’s Vegetable Lasagna Recipe
Here’s the list of Ingredients you’ll need to make this Stouffer’s Vegetable Lasagna
- 2 jars Stouffer’s Alfredo sauce
- Oven ready lasagna noodles
- 1 bag frozen California blend vegetables
- 1 cup frozen spinach
- 2 cups shredded mozzarella cheese (divided)
- ½ white onion
- ½ cup ricotta cheese
- ½ cup cottage cheese, drained
- 1 large egg
- Garlic powder
- Onion powder
- Salt
- White pepper
- Bread crumbs
- Parmesan shake cheese
- 1 tablespoon butter
Kitchen Utensil You’ll Need
- Crockpot/slow cooker
- Mixing bowl
- Microwave-safe bowl
- Food processor or sharp knife
- Frying pan and Strainer
- Measuring cups and spoons
Prep Time: 25 minutes
Cook Time: 3-6 hours (depending on heat setting)
Total Time: 3 hours 25 minutes – 6 hours 25 minutes
Serves: 8-10 people
Copycat Stouffer’s Vegetable Lasagna Recipe
Simply follow the steps given below to make your Stouffer’s Vegetable Lasagna at home
1. Prepare the cheese mixture
Drain the cottage cheese thoroughly. In a mixing bowl, blend together ricotta cheese, drained cottage cheese, 1 cup mozzarella cheese, egg, salt, white pepper, garlic powder, and onion powder until well combined.
2. Prepare the vegetables
Microwave the frozen California blend vegetables and frozen spinach until soft. Once cooled, chop the vegetables with a knife or dice them in your food processor along with the white onion until finely chopped.
3. Start layering
In your crockpot set to low, spread a layer of Alfredo sauce on the bottom. Layer oven-ready lasagna noodles over the sauce, followed by the cheese mixture, then the vegetable blend, and a touch more Alfredo sauce.
4. Continue layering and Add sauce
Repeat this pattern (noodles, cheese mixture, vegetables, sauce) until you end with a layer of noodles on top. Pour the remaining Alfredo sauce over the top layer of noodles, ensuring complete coverage.
5. Cook
Cover and cook on low for 6 hours or on high for 3 hours.
6. Add toppings and Serve
In the last 30 minutes, top with remaining mozzarella cheese. In a frying pan, melt butter and lightly toast the breadcrumbs until golden. Top the finished lasagna with Parmesan cheese and toasted breadcrumbs before serving.
Some Tasty Ways To Customize and Serve This Stouffer’s Vegetable Lasagna
1. Classic Caesar Salad
We always pair our vegetable lasagna with a crisp Caesar salad. The tangy dressing cuts through the rich Alfredo beautifully, and the crunchy romaine provides the perfect textural contrast.
2. Garlic Bread Perfection
Nothing beats warm, buttery garlic bread alongside this creamy lasagna. We make ours with French bread, butter, minced garlic, and a sprinkle of Italian herbs.
3. Roasted Brussels Sprouts
This might sound unusual, but roasted Brussels sprouts with balsamic glaze complement the cheesy richness perfectly. The slight bitterness balances all that creamy goodness.
4. Italian Wedding Soup
For special occasions, we serve small bowls of Italian wedding soup as a starter. The light broth prepares your palate for the rich main course.
5. Antipasto Platter
Create a beautiful spread with olives, cherry tomatoes, fresh mozzarella, and cured meats. It’s become our go-to when entertaining guests.
6. Steamed Broccoli with Lemon
Simple steamed broccoli with a squeeze of fresh lemon adds brightness and helps cut through the richness of the Alfredo sauce.
7. Caprese Salad
Fresh tomatoes, mozzarella, and basil drizzled with balsamic reduction make an elegant side that screams Italian comfort food.
8. Roasted Red Pepper Soup
We love serving small cups of roasted red pepper soup before the lasagna. The smoky sweetness is an amazing flavor introduction.
9. Sautéed Green Beans Almondine
Green beans with toasted almonds and a touch of butter provide a lovely crunch and fresh vegetable element to balance the meal.
10. Crusty Italian Bread with Herb Oil
Slice up some crusty Italian bread and serve with herb-infused olive oil for dipping. It’s simple but so satisfying with every cheesy bite.
Some Tips on This Stouffer’s Vegetable Lasagna Recipe
1. Drain your cottage cheese really well
Put it in a strainer for 10 minutes. Too much water makes the lasagna runny. Nobody wants soggy lasagna!
2. Don’t skip chopping the veggies small
Big chunks of veggies don’t spread well. Chop them up nice and small so every bite is perfect.
3. Use enough Alfredo sauce
Don’t be shy! The noodles need lots of sauce to cook right in the crockpot. More sauce means softer noodles.
4. Layer like you mean it
Make sure each layer covers the whole bottom. This helps the lasagna cook the same all over.
5. Keep the lid on tight
Don’t peek too much! Every time you lift the lid, heat goes out. This makes cooking take longer.
6. Test your noodles before serving
Stick a fork in the middle. The noodles should be soft and easy to cut. If they’re hard, cook more.
7. Let it rest for 10 minutes
After cooking, let the lasagna sit. This makes it easier to cut and serve. Hot lasagna is messy lasagna!
8. Toast your breadcrumbs in butter
This makes them taste so much better! Golden, buttery crumbs make the top special.
9. Don’t forget to taste your cheese mix
Add more salt or garlic if it needs it. Good seasoning makes all the difference.
10. Make it your own
Try different veggies or add mushrooms. This recipe is easy to change. Have fun with it!
How to Store and Reheat Stouffer’s Vegetable Lasagna Properly?
Store leftover Stouffer’s Vegetable Lasagna in the refrigerator for up to 4 days in an airtight container. For reheating, microwave individual portions for 2-3 minutes or reheat in a 350°F oven for 15-20 minutes until heated through. The lasagna can also be frozen for up to 3 months.
Stouffer's Vegetable Lasagna Recipe
Ingredients
- 2 jars Stouffer’s Alfredo sauce
- Oven ready lasagna noodles
- 1 bag frozen California blend vegetables
- 1 cup frozen spinach
- 2 cups shredded mozzarella cheese divided
- ½ white onion
- ½ cup ricotta cheese
- ½ cup cottage cheese drained
- 1 large egg
- Garlic powder
- Onion powder
- Salt
- White pepper
- Bread crumbs
- Parmesan shake cheese
- 1 tablespoon butter
Instructions
- Drain the cottage cheese thoroughly. In a mixing bowl, blend together ricotta cheese, drained cottage cheese, 1 cup mozzarella cheese, egg, salt, white pepper, garlic powder, and onion powder until well combined.
- Microwave the frozen California blend vegetables and frozen spinach until soft. Once cooled, chop the vegetables with a knife or dice them in your food processor along with the white onion until finely chopped.
- In your crockpot set to low, spread a layer of Alfredo sauce on the bottom. Layer oven-ready lasagna noodles over the sauce, followed by the cheese mixture, then the vegetable blend, and a touch more Alfredo sauce.
- Repeat this pattern (noodles, cheese mixture, vegetables, sauce) until you end with a layer of noodles on top. Pour the remaining Alfredo sauce over the top layer of noodles, ensuring complete coverage.
- Cover and cook on low for 6 hours or on high for 3 hours.
- In the last 30 minutes, top with remaining mozzarella cheese. In a frying pan, melt butter and lightly toast the breadcrumbs until golden. Top the finished lasagna with Parmesan cheese and toasted breadcrumbs before serving.
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Notes
Common Queries on This Stouffer’s Vegetable Lasagna Recipe
Here, we’ve got you covered with some common questions about the Stouffer’s Vegetable Lasagna that people often ask.
1. What are the ingredients in Stouffer’s vegetable lasagna?
From our experience recreating this beloved dish, the key ingredients include Alfredo sauce, oven-ready lasagna noodles, California blend vegetables, spinach, mozzarella and ricotta cheeses, cottage cheese, and seasonings. We’ve found that using quality Alfredo sauce and properly draining the cottage cheese makes all the difference in achieving that authentic Stouffer’s taste.
2. What are the ingredients in Stouffer’s lasagna?
Based on our homemade version, Stouffer’s lasagna typically contains layers of pasta, creamy cheese blend, vegetables, and rich Alfredo sauce. We use ricotta, cottage cheese, mozzarella, egg, and seasonings for the cheese layer, plus frozen vegetables for convenience. The secret is in the seasoning blend of garlic powder, onion powder, salt, and white pepper.
3. How to make a simple vegetable lasagne?
We’ve perfected a simple method using a crockpot! Layer Alfredo sauce, oven-ready noodles, cheese mixture, and vegetables, then repeat. Cook on low for 6 hours or high for 3 hours. We love this method because the noodles cook perfectly without pre-boiling, and the flavors meld beautifully during the slow cooking process.
4. Can I use fresh vegetables instead of frozen?
Absolutely! We’ve tried both, and fresh vegetables work wonderfully. Just sauté them first until tender, then chop finely. We actually prefer fresh spinach when it’s available – just wilt it down and drain excess moisture. The key is ensuring vegetables aren’t too watery, which can make the lasagna soggy.
5. Why do you drain the cottage cheese?
Through trial and error, we learned that draining cottage cheese is crucial for the perfect texture. Undrained cottage cheese adds too much moisture, making the lasagna watery. We drain it for at least 30 minutes in a fine-mesh strainer, and it creates a much creamier, more cohesive cheese layer.
6. Can I make this ahead of time?
Yes! We often assemble the entire lasagna the night before and refrigerate it. Just add an extra 30-60 minutes to the cooking time if starting from cold. We’ve also successfully frozen the assembled (uncooked) lasagna for up to 2 months – just thaw overnight before cooking.
7. What can I substitute for Alfredo sauce?
We’ve experimented with homemade white sauce and even a lighter version using Greek yogurt mixed with milk and Parmesan. However, for the most authentic Stouffer’s taste, we recommend sticking with quality jarred Alfredo sauce. It provides the right consistency and flavor profile.
8. How do I know when the lasagna is done?
From our experience, the lasagna is perfectly done when the noodles are tender when pierced with a fork, and the top is lightly golden. We check at the 3-hour mark on high heat or 6 hours on low. The cheese should be melted and bubbly, and a knife should slide easily through all layers.
9. Can I add meat to this vegetable lasagna?
Definitely! We’ve added cooked ground turkey, chicken, or Italian sausage to the vegetable layer with great success. Just cook and drain the meat first, then mix it with the chopped vegetables. This creates a heartier version while maintaining the Stouffer’s-inspired flavors.
10. Why use oven-ready noodles instead of regular lasagna noodles?
We love oven-ready noodles for crockpot cooking because they absorb the sauce perfectly and cook evenly without pre-boiling. Regular noodles can become mushy in the slow cooker’s moist environment. The oven-ready variety gives us consistent results every time and saves prep work.
This homemade Stouffer’s Vegetable Lasagna Recipe proves that comfort food classics can be easily recreated in your own kitchen with even better results. The slow cooker method ensures perfectly tender noodles and beautifully melded flavors that will have your family asking for seconds.
Ready to create this restaurant-quality dish at home? Gather your ingredients and let your crockpot do the work while you enjoy the amazing aromas filling your kitchen! Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.
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Wow! This recipe is an absolute gem. I followed it exactly, and it turned out perfect. The flavors were rich and comforting, and the ingredients were easy to find. Thank you for taking the time to share this-it truly made my dinner special tonight.
This recipe was comforting, hearty, and incredibly delicious. It reminded me of something my mom used to make. Thank you for sharing such a thoughtful and flavorful dish I’ll definitely be recommending your blog to friends and family!