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Thread: Stouffers white veggie lasagne

  1. #1
    Join Date
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    Question Stouffers white veggie lasagne

    Anyone got a recipe like stouffers vegetable lasagne? I don't like red sauce on my veggie lasagne and stouffers is GREAT. I just can't figure out what they use for their white sauce besides ricotta?

  2. #2
    Join Date
    Jun 2006
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    Daggett Michigan
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    Not Stouffers, but perhaps you would like to give it a try:

    This is a quick and easy recipe for white veggie lasagna

    I use a jar of alfredo or roasted garlic sauce.

    First, I saute some mushrooms(about 10) with 1 medium onion, 3-4 cloves of chopped garlic in about 2 tbsp. butter.

    Then add 1 box frozen chopped spinach (thawed and drained), 1 medium zucchini sliced, 1 shredded carrot, and about 1 cup fresh chopped broccoli. Heat until broccoli is soft. Set aside.

    In a 9x13-inc baking dish spoon a small amount of sauce top with unbaked lasagna noodles, cottage cheese, sauce, 1/2 cup jack cheese, then start with noodles again ending with jack cheese.

    COVER AND BAKE AT 350 FOR 30-45 MINUTES.

  3. #3
    Join Date
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    Exclamation This Sounds Great

    Thanks Kathi!
    This recipe looks GREAT! I thought about using a type of alfredo for this, will probably make my own though. I might opt out of the broccoli too. I know Stouffers has the spinach and the shredded carots in it. And my mother always used cottage cheese and ricotta. ( had to make the money stretch for a family of 8)

    Thanks again! Can't wait to try this!!

  4. #4
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    I think they actually use a Sauce Mornay which is a béchamel with cheese, usually a mixture of gruyere and parmesan. Of course you can use whatever aged cheese you like.

    1 quart milk
    2 oz. butter
    2 oz. flour
    seasonings (example - salt, pepper & nutmeg) to taste
    4 oz. hard cheese

    Bring the milk to a simmer in a 2-qt. saucepan. Whisk it from time to time to prevent a skin from forming on it's surface.
    In a second 2-qt. saucepan, gently melt the butter and add the flour. stir the butter and flour over medium heat for about 2 minutes, until the flour has a pleasant, toasty smell. Remove from heat for about 30 seconds to cool slightly. Whisk the simmering milk into the roux. Return the sauce to the stove, and bring it back to a simmer while whisking. Once the sauce has returned to a slow simmer, turn down the heat and move the saucepan so that only one side of the sauce's surface is over the flame. This will cause a skin to form on only one side of the sauce's surface making it easier to skim. Cook the sauce gently for 30 minutes to 1 hour, skimming off the skin that forms on its surface. It is a good idea occasionally to rub around the bottom and corners of the pan with a wooden spoon to prevent the sauce from scalding. When the starchy taste has been cooked out of the sauce, it can be seasoned and strained, depending on its final use. Béchamel should be stirred while it is cooling to prevent a skin from forming on its surface. putting the pan over a tray of ice will, of course, speed cooling. To make a sauce mornay add 4 0z. of cheese to the finished sauce and stir just until melted.

    That's from James Peterson's book Sauces. I never did any of that skimming stuff. Mine never gets a chance to form a skin! I'm so addicted to that stouffer's veggie lasagna but it's better to make your own cuz that stuff is LOADED with sodium!!!

  5. #5
    Join Date
    Jun 2006
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    Erie PA
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    I, too, was looking for a recipe for veggie lasagne with the white alfredo.
    Thank you!

    I'm not real happy with the last Stouffer's I bought, so I'm pretty sure I can make a better one.
    ************************************

  6. #6
    fatkat Guest

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    I love white sauce vegetable lasagna but hubby will never eat it again ~ he does not know what he is missing

    Thanks for that recipe!!

  7. #7
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    Jun 2006
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    Palm Harbor, FL
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    I LOVE Stouffer's veggie lasagna!!

  8. #8
    Join Date
    Jun 2006
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    Fremont, Nebraska, United States
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    Default Here's a good one

    VEGETABLE LASAGNA

    1 sm. bag fresh spinach, chopped fine & cooked
    1 c. onions, chopped
    1 c. carrots, shredded
    1 c. Ricotta and 1 c. Mozzarella cheese, mixed well
    1/2 tsp. pepper
    1/2 tsp. garlic powder
    2 tbsp. Romano cheese
    5 lasagna sheets
    2 c. Alfredo sauce (see below)

    Cook sheets of lasagna in boiling water, then rinse with cool water. In a 4 x 10 inch baking pan with a little oil on the bottom, lay the first sheet with cheese on top. Next lay another sheet with vegetables (carrots, onions, spinach) and continue the procedure until last layer is on. Make sure you cover each layer with Alfredo sauce. When finished, cover with aluminum foil and bake in preheated 400 degree oven for 20 minutes.

    SAUCE:

    In a saucepan, melt 3 tablespoons of butter. Add 1/2 teaspoon fresh garlic and saute. Then add 1 pint Half & Half with 1/2 pint whipping cream. Stir. Then add 1 tablespoon cornstarch and 2 tablespoons Romano cheese. A dash of salt, pepper and sweet basil. Bring to a boil and it's ready to use. Serves 6.

  9. #9
    Join Date
    Jun 2006
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    Thumbs up

    This sounds like a nice change from the regular red sauce and meat lasagna, ty

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