Stouffer's Vegetable Lasagna Recipe

Stouffer's Vegetable Lasagna Recipe

Craving that classic Stouffer’s vegetable lasagna taste but want to make it from scratch? This incredible Stouffer’s Vegetable Lasagna Recipe brings all the creamy, cheesy goodness of the frozen favorite right to your kitchen. Using simple ingredients and the convenience of your slow cooker, you’ll create a restaurant-quality dish that’s perfect for busy weeknights.  
25 mins 3 hrs 3 hrs 25 mins

INGREDIENTS
• 2 jars Stouffer’s Alfredo sauce
• Oven ready lasagna noodles
• 1 bag frozen California blend vegetables
• 1 cup frozen spinach
• 2 cups shredded mozzarella cheese
• ½ white onion
• ½ cup ricotta cheese
• ½ cup cottage cheese
• 1 large egg
• Garlic powder
• Onion powder
• Salt
• White pepper
• Bread crumbs
• Parmesan shake cheese
• 1 tablespoon butter

INSTRUCTIONS
1. Drain the cottage cheese thoroughly. In a mixing bowl, blend together ricotta cheese, drained cottage cheese, 1 cup mozzarella cheese, egg, salt, white pepper, garlic powder, and onion powder until well combined.
2. Microwave the frozen California blend vegetables and frozen spinach until soft. Once cooled, chop the vegetables with a knife or dice them in your food processor along with the white onion until finely chopped.
3. In your crockpot set to low, spread a layer of Alfredo sauce on the bottom. Layer oven-ready lasagna noodles over the sauce, followed by the cheese mixture, then the vegetable blend, and a touch more Alfredo sauce.
4. Repeat this pattern (noodles, cheese mixture, vegetables, sauce) until you end with a layer of noodles on top. Pour the remaining Alfredo sauce over the top layer of noodles, ensuring complete coverage.
5. Cover and cook on low for 6 hours or on high for 3 hours.
6. In the last 30 minutes, top with remaining mozzarella cheese. In a frying pan, melt butter and lightly toast the breadcrumbs until golden. Top the finished lasagna with Parmesan cheese and toasted breadcrumbs before serving.

NOTES
Store leftover Stouffer’s Vegetable Lasagna in the refrigerator for up to 4 days in an airtight container. For reheating, microwave individual portions for 2-3 minutes or reheat in a 350°F oven for 15-20 minutes until heated through. The lasagna can also be frozen for up to 3 months.