Stouffer’s Vegetable Lasagna Recipe Copycat

I started making a copycat of Stouffer’s vegetable lasagna when I wanted the convenience of a frozen classic with the freshness of homemade components. This version builds a creamy white sauce, tender veggies, and three cheesy layers that mimic the store-bought favorite — but with brighter flavor and less sodium control. It’s perfect for weeknight comfort, potlucks, or feeding picky eaters who love cheesy pasta.

Why you’ll love this dish

This recipe gives you the cozy, familiar comfort of a Stouffer’s-style lasagna but lets you control the vegetables, cheese quality, and seasoning. It’s budget-friendly, fairly quick for a layered bake, and naturally vegetarian. Use it for family dinners, meal prep, or when you want a freezer-ready casserole.

"This lasagna tastes like the frozen favorite but fresher — creamy, cheesy, and loaded with vegetables. My kids asked for seconds!" — a home cook’s quick review

How this recipe comes together

Step-by-step overview:

• Blanch or briefly cook lasagna noodles so they’re pliable.
• Make a buttery white sauce (béchamel) flavored with a Knorr bouillon cube, garlic, and onion.
• Toss cooked broccoli, spinach, and carrots with ricotta and part of the cheeses.
• Layer noodles, cheese mix, and veggies three times. Finish with grated cheeses and a Herb-Parmesan Shake’n Bake topping.
• Bake at 375°F until bubbly and golden. Rest, slice, and serve.

This overview sets expectations: expect about 15–25 minutes active prep plus 30–60 minutes baking, depending on your oven and how bubbly you like the top.

Key ingredients

• 3 tablespoons butter (plus a bit more to grease the dish)
• 2 tablespoons all-purpose flour
• 2 cups milk or half-and-half (for a richer sauce use half-and-half)
• 1 Knorr bouillon cube (chicken or vegetable)
• Dash garlic powder
• Dash onion powder
• 1 small onion, diced (white or red fine dice)
• 1 garlic clove, crushed
• 2 cups diced broccoli (fresh or thawed frozen)
• 2 cups spinach (fresh, roughly chopped, or thawed frozen, squeezed)
• 2 cups carrots, diced or shredded
• 1/2 to 2/3 cup ricotta cheese
• 1/4 cup grated Parmesan
• 1/4 cup grated Romano
• 1/4 cup grated mozzarella (plus extra for topping if desired)
• Lasagna noodles (regular or no-boil — see notes)
• Herb Parmesan Shake’n Bake (for crunchy top)
• Salt and black pepper to taste

Substitutions/notes:

• Swap the Knorr cube for 1 tsp bouillon powder or 1 cup low-sodium broth (reduce added salt).
• Use part-skim ricotta to reduce fat.
• No-boil noodles can be used; slightly increase sauce to ensure they cook fully.
• Add frozen mixed vegetables if you’d like convenience.

Step-by-step instructions

1. Preheat oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Add lasagna noodles and cook 4–6 minutes until pliable but not fully soft. Remove after ~6 minutes to avoid overcooking. Drain.
3. Rinse noodles briefly under cold running water to stop them from cooking and to prevent sticking. Lay flat on a sheet to dry.
4. In a saucepan over low heat, melt 3 tablespoons butter.
5. Grease a 9×13-inch casserole dish with a little melted butter.
6. Add diced onion to the butter and sauté until translucent, about 3–4 minutes.
7. Stir in the 2 tablespoons flour. Whisk constantly for 1–2 minutes. Do not let the roux brown; you just want to cook out the raw flour taste.
8. Add crushed garlic, then slowly whisk in milk or half-and-half. Crumble in the Knorr bouillon cube.
9. Turn the heat to medium-high briefly while stirring to bring the sauce to a gentle simmer. Continue stirring to avoid lumps and scorching.
10. Lower the heat and simmer until the sauce thickens to a creamy consistency, about 3–5 minutes. Season with garlic powder, onion powder, salt, and pepper.
11. In a large mixing bowl, combine the diced broccoli, chopped spinach, and carrots. Add 1/2–2/3 cup ricotta and half of the grated cheeses (reserve remaining cheeses for layering/topping). Mix to coat the vegetables well.
12. In a small bowl, toss the remaining grated Parmesan, Romano, and mozzarella together.
13. Assemble the lasagna: spread a thin film of white sauce on the bottom of the greased pan. Lay down a layer of noodles. Spoon on half the mixed cheeses and one-third of the vegetable mixture. Repeat: noodles, cheese mix, vegetables. Finish with a final noodle layer, the remaining cheeses, and sprinkle Herb Parmesan Shake’n Bake evenly over the top for crunch.
14. Cover the dish with foil and bake in the preheated oven for 25–35 minutes. Remove foil and bake an additional 10–15 minutes until the edges bubble and top begins to brown. If it isn’t bubbling after 45 minutes total, continue baking up to 60 minutes. For extra color, broil 1–2 minutes — watch closely to prevent burning.
15. Remove from oven and let rest 8–10 minutes before slicing. This helps the layers set for cleaner servings. Serve warm.

What to serve it with

• A crisp green salad (baby arugula, lemon vinaigrette) cuts the richness.
• Garlic bread or a crusty baguette to sop up extra sauce.
• Roasted mushrooms or a simple tomato and basil salad for bright contrast.
• Pair with a light red wine (Pinot Noir) or a medium-bodied white (Chardonnay).

Storage and reheating tips

• Refrigerator: Store leftovers in an airtight container up to 3–4 days.
• Reheat: Reheat individual portions in a microwave (2–3 minutes, covered) or in a 350°F oven, covered with foil, for 15–20 minutes until warmed through.
• Freezing: Freeze whole or in portions for up to 3 months. Wrap tightly with plastic and foil. Thaw overnight in the fridge before reheating. Add 10–15 minutes to baking time if reheating from mostly frozen.
• Food safety: Do not leave lasagna at room temperature more than 2 hours. Reheat to 165°F for safe serving.

Pro chef tips

• Don’t overboil the noodles. Slightly undercooked noodles finish cooking in the oven when baked with the sauce.
• Keep your roux pale. Browning the flour gives a nutty flavor but changes the classic béchamel color.
• Squeeze thawed spinach to remove excess moisture — too much water will make the lasagna runny.
• Use a mix of cheeses for flavor depth: Romano for sharpness, Parmesan for nuttiness, and mozzarella for melt.
• Let the lasagna rest before cutting to avoid a sloppy serving.

Creative twists

• Add a layer of roasted red peppers or caramelized onions for sweetness.
• Make it vegan: use dairy-free milk, vegan butter, tofu ricotta (silken tofu + lemon + nutritional yeast), vegan cheeses, and a vegetable bouillon cube.
• Add a thin layer of tomato sauce between layers for a hybrid red-and-white lasagna.
• Spice it up with red pepper flakes or a pinch of smoked paprika in the béchamel.
• Swap Shake’n Bake for panko mixed with olive oil, garlic powder, and grated Parmesan for a homemade crunchy top.

Your questions answered

Q: Can I use no-boil lasagna noodles?
A: Yes. Use slightly more sauce to ensure the noodles hydrate fully. Expect similar bake times; check for bubbling and tenderness.

Q: Can I prepare this ahead and bake later?
A: Absolutely. Assemble the lasagna, cover tightly, and refrigerate up to 24 hours before baking. If baking from cold, add 10–15 minutes to the bake time.

Q: How do I prevent a watery lasagna?
A: Squeeze excess water from thawed spinach and drain any thawed frozen vegetables well. Don’t overload with extra liquid sauces, and allow the lasagna to rest after baking so liquids set.

Q: Is this recipe freezer-friendly?
A: Yes — tightly wrap the casserole or portion into airtight containers. Freeze up to 3 months. Thaw overnight in the fridge before reheating.

Conclusion

If you want more inspiration for vegetable lasagna variations or another white-sauce method, this Vegetable Lasagna with White Sauce – Sweetly Splendid post has helpful visuals and ideas. For a historical take and a different copycat approach, see this Updated Copycat Stouffer’s Vegetable Lasagna – with recipe … which includes alternate layering notes that some cooks prefer.

Enjoy your homemade spin on a classic — creamy, vegetable-packed lasagna that’s just as comforting as the frozen version but fresher and made your way.

Vegetable Lasagna

A homemade version of the classic Stouffer's vegetable lasagna, featuring creamy white sauce, tender vegetables, and layers of cheese, perfect for weeknight dinners and potlucks.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 350

Ingredients Method Notes

Ingredients

  

For the White Sauce

• 3 tablespoons butter plus a bit more to grease the dish
• 2 tablespoons all-purpose flour
• 2 cups milk or half-and-half use half-and-half for a richer sauce
• 1 cube Knorr bouillon chicken or vegetable
• 1 dash garlic powder
• 1 dash onion powder
• 1 small onion, diced white or red fine dice
• 1 clove garlic, crushed

For the Lasagna

• 2 cups diced broccoli fresh or thawed frozen
• 2 cups spinach fresh, roughly chopped, or thawed frozen, squeezed
• 2 cups carrots, diced or shredded
• 1/2 to 2/3 cup ricotta cheese use part-skim to reduce fat
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Romano cheese
• 1/4 cup grated mozzarella cheese plus extra for topping if desired
• lasagna noodles regular or no-boil see notes for adjustments
• Herb Parmesan Shake’n Bake for crunchy top
• to taste salt and black pepper

Method

 

Preparation

1. Preheat oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Add lasagna noodles and cook for 4–6 minutes until pliable but not fully soft. Remove after 6 minutes to avoid overcooking. Drain.
3. Rinse noodles briefly under cold running water to stop them from cooking and to prevent sticking. Lay flat on a sheet to dry.
4. In a saucepan over low heat, melt 3 tablespoons butter.
5. Grease a 9×13-inch casserole dish with a little melted butter.
6. Add diced onion to the butter and sauté until translucent, about 3–4 minutes.
7. Stir in the 2 tablespoons of flour. Whisk constantly for 1–2 minutes to cook out the raw flour taste.
8. Add crushed garlic, then slowly whisk in milk or half-and-half. Crumble in the Knorr bouillon cube.
9. Turn the heat to medium-high briefly while stirring to bring the sauce to a gentle simmer. Continue stirring to avoid lumps and scorching.
10. Lower the heat and simmer until the sauce thickens to a creamy consistency, about 3–5 minutes. Season with garlic powder, onion powder, salt, and pepper.
11. In a large mixing bowl, combine the diced broccoli, chopped spinach, and carrots. Add 1/2–2/3 cup ricotta cheese and half of the grated cheeses. Mix to coat the vegetables well.
12. In a small bowl, toss the remaining grated Parmesan, Romano, and mozzarella together.

Assembly and Baking

1. Spread a thin film of white sauce on the bottom of the greased pan. Lay down a layer of noodles. Spoon on half the mixed cheeses and one-third of the vegetable mixture. Repeat with noodles, cheese mix, vegetables.
2. Finish with a final noodle layer, the remaining cheeses, and sprinkle Herb Parmesan Shake’n Bake evenly over the top for crunch.
3. Cover the dish with foil and bake in the preheated oven for 25–35 minutes. Remove foil and bake an additional 10–15 minutes until edges bubble and top begins to brown. If it isn’t bubbling after 45 minutes total, continue baking up to 60 minutes.
4. Remove from oven and let rest for 8–10 minutes before slicing.

Serving Suggestions

1. Serve warm with a crisp green salad, garlic bread, roasted mushrooms, or a simple tomato basil salad.

Notes

For variations, consider adding roasted red peppers, making it vegan, or using different cheese combinations. Ensure to let the lasagna rest before cutting to avoid a sloppy serving.