How To Make Stouffer's Vegetable Lasagna - The Most Delicious Vegetable Lasagna

Prepare vegetables: cut off stem ends of spinach, chop carrots into small pieces, slice broccoli florets, and peel and chop onions.

Make garlic bechamel sauce: melt half a cup of butter, add half a cup of flour to create a roux, cook for a minute or two, crush in garlic, season with salt and pepper, add 4 cups of milk and 1 cup of water, stir until simmering, then taste for seasoning.

Assemble lasagna: start with a layer of sauce at the bottom of the pan, layer uncooked lasagna noodles, add a quarter of the prepared veggies, sprinkle about an ounce of parmesan and 2 to 3 ounces of mozzarella cheese, repeat the layering process until all ingredients are used.

Top with half a cup of buttered breadcrumbs (half a cup of breadcrumbs mixed with two and a half tablespoons of melted butter).

Add about 2 and 1/4 cups of water to the assembled lasagna.

Cover tightly with foil, lightly oiling one side to prevent sticking, and bake for 15 minutes at 400 degrees.

Remove foil and bake for an additional 10 minutes, then let sit for 5 to 10 minutes before slicing.

Equipment Needed

Spice Level: