Stouffer’s Vegetable Lasagna
If you love comfort food, then there’s nothing like garlic-and-chicken lasagna. However, what if it wasn’t loaded with meat? That’s what Stouffer’s Vegetable Lasagna is all about. I absolutely love lasagna. My recipe for it was born when I was just a kid because my mother surprised me with it one day when no one was home.
Ingredients
- 1/3 cup melted butter
- 3 cups Three cups of milk.
- 1 tsp salt.
- 1/3 cup flour
- 1 pinch nutmeg
- 1/2 cup chopped carrots
- 1/2 cup chopped spinach
- 1/2 cup chopped broccoli
- 1/2 cup chopped onions
- 1/2 cup Parmesan cheese
- 2 cups mozzarella cheese
- 2 cloves minced garlic
- 1 egg
- 1 box lasagna noodles Cooked
- 1 cup bread crumbs Buttered
Instructions
- Over a medium flame, whisk the flour with melted butter to make a white roux.
- Stir in the milk, salt, and nutmeg. Mix the ingredients continuously until they are thickened. Put aside.
- In a large bowl, combine the vegetables, Parmesan cheese, mozzarella cheese, garlic, and egg. Make sure to mix well.
- Start by spreading a small amount of the sauce on the bottom of the pan, followed by a layer of cooked noodles, veggie mix, sauce, and repeat until you’ve used it all.
- Add buttered bread crumb topping and bake 45-60 minutes at 400 degrees under a cover.
- Remove the cover and allow the items to brown for about 10 minutes. Before serving, remove from the oven and allow them to rest for at least 15 minutes.