As we all know, Stouffer is one of the biggest frozen food brands in the United States and so do their famous stouffer’s vegetable lasagna recipe. Their lasagna has made life easier of many reducing the cooking, and preparation time in the kitchen. This homemade Lasagna could be made from scratch and sufficient in nutritional facts as it contains carb, fat, and vegetables at a time. Its creamy texture and savory taste wins all hearts.
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How to make stouffer’s lasagna?
This freshly baked stouffer’s veggie lasagna is rich in flavors, and excellent in taste. Even if you are not a cheese lover, you can hardly say no to it! It’s a layered pasta dish bound with savory and creamy white sauce. It has vegetable, egg and butter which fulfil one’s daily diet. Let’s look into the ingredients and see how it turns into an amazing dish.
Stouffer Vegetable Lasagna Ingredients:
- 1/3 Cup of flour
- 1/3 cup of melted butter
- 3 cups of milk
- 1 teaspoon of salt
- Pinch of nutmeg powder
- ½ cup of finely chopped carrots, spinach, broccoli, and onions. Well drained.
- ½ cup of Parmesan cheese
- 2 cups of Mozzarella cheese
- 2 cloves garlic, minced.
- 1 egg
- 1 lb of cooked lasagna noodles
- 1 cup of buttered bread crumbs
Method of preparing homemade Stouffer’s Vegetable Lasagna:
Step 1: For making the white sauce, we need to whisk flour and melted butter over moderated flame; need to add milk, salt, and nutmeg powder. Keep whisking until the mixture is thickened. Keep an eye that the sauce doesn’t stick on the bottom. Set aside for later use.
Step 2: Cook the Lasagna noodles as directed on the package. Drain the water and keep aside.
Step 3: In a big bowl mix all the veggies, Parmesan cheese, mozzarella cheese, garlic, and egg. Mix well that they get evenly combined.
Step 4: Spread a small amount of white sauce on the bottom of a baking pan or a casserole. Then make layers of cooked lasagna, the vegetable mixture, and the white sauce into several terms until the ingredients are all used up. Garnish the layer with buttered bread crumbs.
Bake at 400 °F, 45-60 minutes. Keep the pan covered while baking. Remove the cover when it is bubbly on top. Allow to brown the top for ten minutes. Take the pan out and let it rest in the room temperature at least for 15 minutes.
Serve the vegetable lasagna with white sauce carrots and broccoli! Trust me, the combination will melt your heart let alone your hungry tummy.
Conclusion
This Stouffer’s vegetable lasagna is a delicious layered noodles recipe. The yummy cheese blends and a vegetable medley with the savory creamy sauce turn it into a healthier main dish. Stouffer’s Vegetable lasagna made at home can be served as lunch or dinner. The left overs can be the main attraction for the next day.
