This copycat version of Stouffers veggie lasagna is not only easy to make, but it is even better than the original. Unlike most vegetable lasagnas, this one uses real pasta, finely chopped vegetables, and a 5 cheese white sauce.

A serving of vegetable lasagna with a fork

This copycat Stouffer’s Vegetable Lasagna Recipe is creamy, cheesy, and delicious. It’s easy to make while still being packed full of flavor.

Sometimes when you think of vegetable lasagnas, you think of bland, boring dishes. This recipe for vegetable lasagna with white sauce is anything but boring.

You’ll love this Veggie Lasagna Recipe

If you’re a big fan of the vegetable lasagna that Stouffer’s used to make, this is a copycat recipe for that. It’s different from any other vegetable lasagna.

While most vegetable lasagnas have zucchini as the noodles, a red sauce, or big chunks of vegetables, this one still uses real pasta, has finely chopped vegetables, a white sauce, 5 kinds of cheese, and a crunchy topping.

It makes the perfect Meatless Monday dinner or anytime you want creamy, delicious pasta.

The ingredients may seem a little intimidating since the list is long, but I promise if you buy some already shredded cheeses and just take it one step at a time, you’ll find out it’s a breeze to put together!

vegetable lasagna in a casserole dish

 Ingredients for Vegetable Lasagna

  • Lasagna noodles – You’ll want to use standard lasagna noodles. I do not recommend using oven-ready noodles. They tend to have a completely different texture and result in a rubbery, chewy lasagna.
  • Carrots – I like to start with matchstick carrots and then chop them up finely. By starting with matchstick, it saves some times and guarantees a small dice.
  • Baby spinach – I recommend sticking with baby spinach vs. regular spinach because it has a sweeter, more tender flavor than mature spinach.
  • Broccoli – The key with the broccoli in this recipe is to make sure you chop it finely. You want to give it the opportunity to soften in the lasagna while it’s baking. You also don’t want to get any large chunks in the final dish.
  • Onion – I like to use a yellow onion finely chopped. You can use a vegetable chopper to make this easier.
  • Butter – Both salted and unsalted butter work well in this recipe.
  • All purpose flour – This will help you make the roux that will thicken the sauce
  • Garlic – Fresh garlic works best for the ultimate flavor. By mincing the garlic, it will release the best flavor.
  • Onion powder – It seems redundant, but the onion powder adds a different flavor than the whole, fresh onion.
  • Vegetable broth – You can used vegetable broth or vegetable stock here. If you aren’t strictly looking for a vegetarian dish, you could also replace it with chicken broth.
  • Milk – I like to use 2%, but you could use whole milk as well.
  • Heavy cream – The heavy cream shouldn’t be replaced with anything else because it is needed for the correct texture and taste. It helps it have a smooth, creamy sauce.
  • Ricotta – I prefer part skim ricotta, but full fat works great as well.
  • Parmesan, Romano, Asiago, and Mozzarella cheese – Freshly grated cheese works best here if you can. Pre-shredded cheese has an anti-caking agent that doesn’t allow it to melt as well.
  • Ritz crackers – The buttery, rich crackers make the perfect crispy, crunchy topping.
  • All purpose seasoning – Any all purpose seasoning works here, just be mindful of the salt content because it will be added to the ritz crackers that are already salty.
  • Salt & pepper to taste – I always recommend coarse kosher salt and freshly ground black pepper

How to make Vegetable Lasagna with White Sauce

  1. Start by preheating the oven to 375°F.
  2. Cook the lasagna noodles to al dente according to the package instructions. Don’t go past al dente, they will continue to cook in the oven.
  3. Melt 4 tablespoons of butter in a large, deep skillet over medium heat.
  4. Add the chopped yellow onion and saute until it is softened and translucent.
  5. Once the onion has softened, add the garlic and onion powder. Stir quickly to combine. Saute for about 1 minute, just until garlic is fragrant, but be careful not to burn it.
  6. Add the flour and whisk constantly until it is completely combined and smooth. It will take about 2-3 minutes.
  7. Slowly add in the vegetable stock and continue to whisk.
  8. Continue by adding the milk and cream one at a time while continuing to whisk allowing the sauce to thicken.
  9. Reduce the heat and continue to whisk slowly until the sauce is about the consistency of gravy.
  10. Remove the skillet from the heat and add the carrots, spinach, and broccoli to the sauce mixture.
  11. In a separate bowl, combine the ricotta, parmesan, romano, asiago, and mozzarella and mix to combine.
  12. In a separate bowl, melt the remaining 3 tablespoons of butter. Add in the ritz crackers, all-purpose seasoning, and about 3 tablespoons of the shredded cheese mixture to the melted butter.
  13. Spray a 9×13 casserole dish with nonstick spray.
  14. Place 3 noodles on the bottom of the dish.
  15. Add ⅓ of the vegetable sauce mixture and spread across the top of the noodles.
  16. Cover the vegetable mix with ½ of the shredded cheese mixture.
  17. Cover with 3 more lasagna noodles, followed by ⅓ of the vegetable mixture, and the remaining ½ of the shredded cheese mixture.
  18. Lay the final 3 lasagna noodles across the top with the remaining vegetable mixture.
  19. Sprinkle the top of the lasagna with the ritz cracker topping.
  20. Bake for 25 minutes.
  21. Allow it to cool for 10-15 minutes before serving. You’ll want it to cool so that the pieces don’t fall apart.

Tips for making the Best Vegetable Lasagna

  • Feel free to swap out the vegetables for some of your favorites. Some great options include mushrooms, zucchini, eggplant, and cauliflower.
  • When adding water-heavy vegetables like zucchini, you will need to release a lot of the water content to avoid a soggy lasagna. Chop the zucchini, add it to a bowl with salt to release the water, drain, and dry before adding it to the sauce.
  • Do not use oven-ready lasagna noodles. They will not give you the same result.
  • If you decide to make this ahead of time, I recommend keeping the ritz topping separate until you’re ready to bake so that it can stay crispy.

Serving Veggie Lasagna

To serve veggie white lasagna, you’ll want to be sure that it cools for about 10-15 minutes before you slice into it. This allows it to stay together when you remove it from the baking dish.

Vegetable Lasagna with White Sauce goes really well with:

How to store Vegetable Lasagna

To store any leftover white vegetable lasagna, let it cool completely. Once it has cooled, place it in an airtight container in the refrigerator. It will stay fresh for up to 3 days when stored properly.

To reheat leftover lasagna, you can use the oven or microwave. I recommend taking it low and slow when using the microwave to avoid overcooking it and causing the noodles to harden.

Vegetable Lasagna Recipe FAQs

How do you keep Vegetable Lasagna from being watery?

To keep vegetable lasagna from being watery, you have to be careful with the vegetables you are using. If you are using a vegetable that has high water content like zucchini, you need to salt it first to allow it to release its water.

You’ll then drain it and dry it before using it in the veggie lasagna.

If you don’t release the water content of vegetables like this, they will release the liquid as they cook and it creates a watery lasagna.

What is the white sauce in lasagna made of?

White sauce in lasagna is made up of a roux (flour & butter), heavy cream, and vegetable stock.

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Veggie Lasagna

4.94 from 101 votes
Prep 20 minutes
Cook 25 minutes
Total 45 minutes
Servings: 10 servings
A copycat version of Stouffer's vegetable lasagna. It's packed with pasta, vegetables, a three cheese sauce, and a crispy topping.

Ingredients 

Instructions 

  • Preheat your oven to 375°F.
  • Cook lasagna noodles to al dente (they will finish cooking in the oven). 
  • Melt 4 tablespoons of your butter in a large, deep skillet.
  • Add chopped onion and saute until softened and translucent.
  • Add garlic and onion powder, stir quickly to combine.
  • Add flour and whisk constantly until completely combined and not lumpy (about 2-3 minutes).
  • Raise heat to medium.
  • Slowly add in vegetable stock and continue to whisk.
  • Continue in adding the milk and cream one at a time while continuing to whisk. You want the sauce to thicken.
  • Reduce heat and continue to whisk slowly until the sauce is about the consistency of gravy.
  • Remove from heat and add the carrots, spinach, and broccoli, to the sauce mixture.
  • In a separate bowl, combine the ricotta, Parmesan, Romano, Asiago, and mozzarella.
  • In a separate bowl, melt the remaining 3 tablespoons of butter.
  • Add in the Ritz crackers, all purpose seasoning, and about 3 tablespoons of the shredded cheese mixture to the melted butter.
  • Spray a 9×13 casserole dish with nonstick spray.
  • Place 3 noodles on the bottom of the dish.
  • Add 1/3 of the vegetable mixture and spread across the top of the noodles.
  • Cover the vegetable mixture with 1/2 of the shredded cheese mixture.
  • Cover this with 3 more lasagna noodles, 1/3 of the vegetable mixture, and the remaining 1/2 of the shredded cheese mixture.
  • Lay the final 3 lasagna noodles across and top with the remaining vegetable mixture.
  • Sprinkle the top of the lasagna with the Ritz cracker topping.
  • Bake for 25 minutes.
  • Cool for 10-15 minutes. Enjoy!

Nutrition

Serving: 1serving, Calories: 354kcal, Carbohydrates: 23g, Protein: 10g, Fat: 25g, Saturated Fat: 14g, Polyunsaturated Fat: 6g, Trans Fat: 0g, Cholesterol: 77mg, Sodium: 257mg, Fiber: 2g, Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Lunch, Main Course, Main Dish, Main Dishes
Cuisine: American

Hi! I’m Kara!

Kara loves all things food and spending time with her family and dogs. She has a passion for cooking and loves making yummy, family-friendly recipes.

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Recipe Rating




86 Comments

  1. 5 stars
    Really delicious! We love the Ritz crackers on this so I use extra. Everyone loves this – we never have leftovers!

  2. 5 stars
    So good! Ritz didn’t even cross my mind when I was trying to recreate the recipe in my head. I can’t stand breadcrumbs on pasta but really loved stouffers lasagna as a kid. Thanks for sharing! It was delicious!

  3. A great basic recipe anyone can do! I hate when people “change up” the recipe, but I’m going to be that person. I’ve used this recipe a few times now, with changes.

    Maybe I’m inept, but the “prep” time takes me easily 40 minutes (not including dish washing). Adding to the time – freshly grated cheese; I do use more veggies (so make a bit more sauce) and pre-cook them — Saute onions, garlic, carrots. Then steam/chop broccoli. Spinach gets chopped raw and thrown into the bechamel sauce with everything else just before assembly. Food Processor could speed up the knife work. I use whole grain noodles, and a little extra sauce helps there too. But for me, no way does this cook in 25 minutes! I cooked it for about an hour (covered) and then another 20 minutes uncovered to crisp the topping. Anyway, it was delicious!

  4. 5 stars
    So yummy and sooo cheesy!!! I do like the brand name one and was very glad to find this copycat recipe. I like making myself and knowing exactly what is in it. I added some chicken to it, and used brown rice noodles. I used baby bella mushroom slices, carrots and broccoli. This was great to use leftovers to take as lunch at office. I do plan to make this again!

  5. This looks delicious! My family loved Stouffers white lasagne and I was thrilled to find this recipe because my daughter requested white lasagne for her birthday dinner! I have celiac so I”ll use gluten free flour, lasagne, and breadcrumbs for the topping. I like Barilla brand gf pasta and I plan to grate carrots in my food processor because I think the pre-cut ones get very dry and tasteless. I’m looking forward to making this, thanks for the recipe.

  6. I’ve been a lover of the Stouffers veggie lasagna for years and have always wanted to try making it from scratch. I plan to make this recipe for my family for Easter this year! Would this work with oven ready lasagna noodles instead of traditional lasagna noodles? Thanks!

    1. Hi Andrea,
      I do not recommend using oven-ready noodles. They tend to have a completely different texture and result in a rubbery, chewy lasagna.