Craving a hearty, satisfying meal that's both delicious and surprisingly easy to make? Then look no further than this homemade Stouffer's Vegetable Lasagna recipe! Inspired by the classic frozen favorite, this version lets you control the ingredients and create a truly customized, healthy and delicious dish. Perfect for a quick weeknight dinner or a weekend family gathering, this lasagna is guaranteed to become a new family favorite. Forget the frozen aisle; let's dive into homemade comfort food!
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 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (15 ounce) container ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 1/4 cup chopped fresh parsley
- 2 cups shredded mozzarella cheese
Instructions:
Getting Started:
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. This preparation ensures even cooking and prevents sticking.
Making the Sauce:
-
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant. This step builds a flavorful base for the sauce.
-
Stir in the crushed tomatoes, tomato sauce, diced tomatoes, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally. Allowing the sauce to simmer develops a richer, more complex flavor.
Assembling the Lasagna:
-
In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, and parsley. Mix well. This creamy ricotta mixture adds a delightful texture and richness to each layer.
-
Spread a thin layer of sauce in the bottom of the prepared baking dish. Layer 3 lasagna noodles over the sauce. Even layering is key for consistent cooking and beautiful presentation.
-
Spread half of the ricotta mixture over the noodles, followed by half of the spinach and half of the remaining sauce. Repeat the layers: noodles, ricotta mixture, spinach, and sauce.
-
Top with the remaining lasagna noodles and the mozzarella cheese.
Baking and Serving:
-
Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the lasagna is heated through. This baking method ensures a perfectly cooked and bubbly lasagna.
-
Let the lasagna stand for 10-15 minutes before cutting and serving. This allows the lasagna to set and makes it easier to serve.
Tips and Variations:
- For a richer flavor, use a combination of ricotta and cottage cheese in the filling.
- Add other vegetables like mushrooms, zucchini, or bell peppers to the sauce for extra flavor and nutrients. This is a great way to customize the recipe to your preferences.
- If you’re short on time, use no-boil lasagna noodles to reduce the cooking time.
- To make this a vegetarian lasagna, simply omit the meat.
- For a spicier kick, add a pinch of red pepper flakes to the sauce.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: Approximately 15-20g
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 40-50g
Enjoy your delicious homemade Stouffer's Vegetable Lasagna! This recipe offers a healthy and flavorful alternative to the frozen version, perfect for easy weeknight meals or special occasions. The combination of creamy ricotta, flavorful sauce, and tender vegetables creates a truly comforting and satisfying dish. Remember to share your culinary creations and tag us on social media!