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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.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
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.