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Better Than The Freezer Aisle: Copycat Stouffer’s Vegetable Lasagna


Copycat Stouffer’s Vegetable Lasagna

I love lasagna, however I have never been fond of this delicious Italian meal from the freezer aisle.  It always seemed to lack the taste and texture that I love from the classic lasagna. Our Copycat Vegetable Lasagna retains all the delicious cheesy layers of goodness that lasagna is known for, even after frozen and reheated.  And by making your own, you are guaranteeing a dish full of nutrient rich vegetables, and ingredients you can pronounce. After stocking your freezer with this lunchtime dish, you will never cruise the freezer aisle again.


Lisa @ Onceamonthmeals.com


  • 2 Tablespoons olive oil
  • 0.625 cups red onion, diced
  • 1 cups carrots, peeled and shredded
  • 0.5 cups red pepper, diced
  • 1 cups broccoli florets, chopped
  • 0.5 cups Parmesan cheese
  • 1 cups cottage cheese
  • 0.5 cups ricotta cheese
  • 2 eggs, lightly beaten
  • 1 teaspoons basil
  • 1 teaspoons oregano
  • 1 teaspoons pepper
  • 2 cups marinara sauce
  • 9 each whole wheat lasagna noodles, uncooked
  • 0.25 cups mozzarella cheese


In a large skillet over medium heat, heat olive oil. Add onion, carrots and red pepper, sauteing until onions are translucent. Add broccoli and continue to saute for 3 more minutes. Remove from heat. In a small bowl combine Parmesan cheese, cottage cheese, ricotta cheese, eggs, basil, oregano and pepper. To assemble lasagna, place 1/4 cup of sauce on the bottom of 8×8 foil baking pan. Place 3 lasagna noodles on top of the sauce. Place part of vegetable mixture on top of noodles. Cover with part of cheese mixture, followed by part of marinara sauce. Repeat layer. Add last layer of noodles and remaining sauce. Sprinkle with mozzarella cheese. Bake 350 F for 40 minutes until bubbly and warmed through. Let stand 10 minutes before serving.

Freezing Directions:

Prepare per directions above. Cut into equal portions (6 pieces per 8×8 foil pan). Transfer to a baking sheet and flash freeze. After frozen, place in quart freezer bags. Label and freeze. TO SERVE: Thaw. Reheat in microwave for 1-2 minutes.

Servings:  6

**conversion chart image provided by Erik Spiekermann

6 Responses to “Better Than The Freezer Aisle: Copycat Stouffer’s Vegetable Lasagna”

  1. veronica says:

    Is there anyway to sub the eggs?

  2. Holly says:

    This looks great!! However, the actual Veggie Lasagna from Stouffers has a white sauce – rather than a Marinara sauce. I would LOVE to have a copycat recipe of that one.

  3. Demetra Matsis says:

    I am planning on making this today and wanted to know, do the lasagna noodles get assembled uncooked? I have whole wheat noodles but they are not the kind that say they can be assembled uncooked. So just checking if I need to cook them first.

    • Katie says:

      Hi Demetra, Lisa cooked the lasagna with the noodles uncooked and she just purchased regular whole wheat noodles, not the no bake kind. I’ve done it before with regular noodles as well and not had a problem. Enjoy!

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