Vegetable Lasagna

I have always loved Stouffers's Vegetable Lasagna. I have tried other brands when I didn't find this, but nothing compares to this. Sadly, I don't find it in the grocery store whenever I look for it. So I had to find a recipe to make it and I found one sometime back. It has been lying on my Kitchen shelf for some days now. I finally gave it a try yesterday. It turned out very well. I did make a few changes to it based on my taste buds.

Preparation Time: 30 min
Cooking Time: 40-45 min
Serves: 6-8


about 5 cups White Sauce
     3 tblsp Butter
     1 cup All purpose flour
     6 cups milk
1/2 tsp Garlic powder
8 lasagna noodles, cooked
8 oz Cottage Cheese
16 oz Ricotta cheese
1 cup mozarella cheese
1 cup Parmesan Cheese
1 small bag frozen chopped spinach, thawed
1 Green pepper, chopped
1 Red pepper, chopped
2 Broccoli heads, chopped
2 carrots, sliced in circles
1 large Onion, chopped
2 tblsp minced Garlic
1/2 cup bread crumbs
salt and pepper to taste
1 tsp basil
1 tsp oregano
1/2 tsp crushed red pepper
1 tsp Olive Oil


  1. Preheat oven to 375 F.
  2. Prepare white sauce. Towards the end, add spinach, garlic powder, salt and pepper. Mix and keep aside.
  3. Stir fry the vegetables in a little oil. Add parmesan cheese, basil, oregano, crushed red pepper, salt and pepper. Keep aside.
  4. Mix cottage and Ricotta cheeses in a bowl. Keep aside.
  5. Spread 1 1/2 cup white sauce mixture in a 9 X 13 baking pan.
  6. Layer noodles, ricotta mixture, veggies, 1 1/2 cup white sauce mixture and mozzarella cheese, ending with noodles.
  7. Top with left over white sauce mixture.
  8. Spread bread crumbs on top.
  9. Bake uncovered for about 40-45 min till the top starts to brown a little. Cool for about 10 min before serving.


  • Try various veggies like zucchini, asparagus, mushrooms based on your taste buds.
  • Increase or decrease spices based on taste.
  • Increase or decrease cheese based on choice.

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