Craving that comforting, cheesy, vegetable-packed lasagna you loved as a kid? Forget the frozen aisle! This Stouffer's Vegetable Lasagna copycat recipe delivers all the familiar flavors and textures you adore, but with the wholesome goodness of homemade cooking. It's surprisingly easy to make, perfect for a quick weeknight dinner or a satisfying weekend meal. This recipe is a winner for healthy meal planning and offers a delicious alternative to traditional meat-based lasagnas. Get ready for a taste of nostalgia, elevated.
Ingredients:
- 9 lasagna noodles (oven-ready preferred)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (15 ounce) container ricotta cheese
- 1 large egg, lightly beaten
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Instructions:
Step 1: Sauté the Vegetables
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. This simple step builds a flavorful base for your lasagna.
Step 2: Create the Sauce
Pour in the crushed tomatoes, tomato sauce, and diced tomatoes. Add the oregano, basil, salt, and pepper. Bring the mixture to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally. This allows the flavors to meld beautifully.
Step 3: Prepare the Ricotta Mixture
In a medium bowl, combine the ricotta cheese, beaten egg, and Parmesan cheese. Mix well until everything is thoroughly incorporated. This creamy mixture adds richness and texture to your lasagna.
Step 4: Assemble the Lasagna
Preheat your oven to 375°F (190°C). Spread a thin layer of the tomato sauce in the bottom of a 9x13 inch baking dish. Layer 3 lasagna noodles over the sauce. Spread half of the ricotta mixture evenly over the noodles, followed by half of the spinach and half of the remaining sauce. Repeat layers: 3 more noodles, remaining ricotta mixture, remaining spinach, and the rest of the sauce. Top with the remaining 3 noodles and the mozzarella cheese.
Step 5: Bake to Perfection
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and golden brown. Let the lasagna rest for at least 10 minutes before serving. This allows the lasagna to set and makes it easier to serve.
Tips for the Best Lasagna:
- Use oven-ready noodles: This simplifies the cooking process and eliminates the need for pre-boiling.
- Don't overcook the spinach: Squeeze out excess water from the thawed spinach to prevent a watery lasagna.
- Customize your veggies: Add other vegetables like mushrooms, zucchini, or bell peppers to make it your own.
- Make it ahead: Assemble the lasagna a day in advance and bake it when ready. This is perfect for meal prepping.
Variations:
- Add meat: Ground beef or Italian sausage can be browned and added to the sauce for a heartier lasagna.
- Spice it up: Add a pinch of red pepper flakes to the sauce for a little kick.
- Use different cheese: Experiment with other cheeses like provolone or fontina.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used. Use a nutritional calculator for a precise estimate. Generally, expect a moderate calorie count with a good source of protein and fiber.
This homemade Stouffer's Vegetable Lasagna copycat recipe is a guaranteed crowd-pleaser. It's a delicious and easy way to enjoy a classic dish, perfect for family dinners, potlucks, or simply a comforting meal on a busy weeknight. Enjoy!