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stouffer's vegetable lasagna
Rosie Kellett

Stouffer’s Vegetable Lasagna Recipe

Make this Stouffer’s vegetable lasagna recipe at home with creamy Alfredo, tender vegetables, ricotta, mozzarella, and a crispy Parmesan topping.
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Prep Time 25 minutes
Cook Time 50 minutes
Additional Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 8
Course: Easy Meals
Cuisine: American
Calories: 440
Ingredients Method Notes

Ingredients
  

  • 2 jars 15 oz each garlic Alfredo sauce
  • 12 –14 oven-ready lasagna noodles
  • 1 bag 16 oz frozen California blend vegetables, thawed and finely minced
  • 1 cup frozen chopped spinach thawed and squeezed completely dry
  • 1/2 white onion finely diced
  • 1 tablespoon butter for sautéing the onion
  • 1/2 cup whole-milk ricotta cheese
  • 1/2 cup cottage cheese well drained
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese divided
  • 1 large egg
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground white pepper
  • 1/3 cup seasoned Italian breadcrumbs
  • 1 tablespoon butter cut into small pieces for topping

Method
 

  1. Thaw the frozen California blend vegetables in the microwave or boiling water until just tender.
  2. Transfer them to a food processor and pulse 3 to 4 times until finely chopped into tiny flecks, taking care not to turn them into puree.
  3. In a skillet over medium heat, melt 1 tablespoon of butter and cook the diced white onion until soft and translucent. In a clean towel, firmly squeeze every drop of liquid from the thawed chopped spinach.
  4. In a medium mixing bowl, whisk together the whole milk ricotta cheese, drained cottage cheese, beaten egg, ½ cup of grated Parmesan, garlic powder, onion powder, sea salt, and white pepper.
  5. The whipped egg binds the dairy proteins together during cooking, ensuring the layers hold their shape when sliced.
  6. Coat the bottom of your slow cooker or baking dish with ½ cup of Alfredo sauce. Arrange a single layer of oven-ready noodles, snapping edges to fit cleanly.
  7. Spread half of the seasoned ricotta mixture over the noodles, then scatter half of the pulsed vegetables, spinach, and sautéed onions across the surface.
  8. Drizzle with ½ cup of sauce and sprinkle with ½ cup of shredded mozzarella. Repeat with another layer of noodles, remaining ricotta, remaining vegetables, another drizzle of sauce, and mozzarella.
  9. Top with a final layer of pasta, remaining Alfredo sauce, and the last cup of mozzarella cheese.
  10. Combine the seasoned breadcrumbs with 1 tablespoon of grated Parmesan. Dust the mixture evenly over the top cheese layer and dot with tiny flecks of butter.
  11. Cook on LOW in your slow cooker for 3 to 4 hours (or bake in the oven covered at 375°F for 35 minutes, then uncover for 15 minutes) until the top is bubbling, golden brown, and delightfully crisp.

Notes