April 9, 2021

Dairy-Free Copycat Stouffer's Vegetable Lasagna

Years ago, when I was a vegetarian and pre culinary school student, Stouffer's Vegetable Lasagna was a staple in my freezer.  

Now, I eat mostly plant-based (my lovely wife is a carnivore, hence my other recipes), and to be honest, my wife isn't a fan of vegan food, so getting her to enjoy a slice of this lasagna is a win for me.

I challenge myself to get a variety of 30 different plants in my diet per week. Because I believe pure foods are healing foods. Give this recipe a try, and I highly suggest using lasagna noodles with only 2-3 ingredients because you don't need much more.  

The first time I made this recipe, I was shocked at how good it came out. The second time around, not so much. Then there was third testing with canned beans, and the sauce flavor and texture were very similar to when I was using fresh beans, so canned it was.

Is this recipe just like the OG Stouffer's Vegetable Lasagna? Well, no. How could it be when this recipe is made with whole foods and dairy-free, but I think it comes pretty close, and I am guessing you will have a little pep in your step after eating all those plants.

Dairy-Free Vegetable Lasagna

Dairy-Free Copycat Stouffer's Vegetable Lasagna

A dairy-free copycat of Stouffer's Vegetable Lasagna that actually gives those creamy veggie vibes like the OG. Topped with "cheesy" seasoned panko coated in EVOO makes this recipe perfect for any vegan family dinner.


"Cream" Sauce
1 can butter beans, drained (great northern beans also work)
1/4 medium onion
2 cloves garlic
1 serrano pepper, vein, and seeds removed
1 cup raw cashews
1 bouillon cube
2 cups filtered water
2 tablespoons nutritional yeast
1 teaspoon salt

Vegetable Filling
1 tablespoon extra virgin olive oil
1 cup red onion, small diced
2 cups shredded carrots
2 cups broccoli, finely chopped
2 cups baby spinach
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon black pepper

12 lasagna noodles, cooked al dente according to package

1 cup panko or bread crumbs
1 tablespoon nutritional yeast
1/2 teaspoon garlic granules or powder
1/2 teaspoon salt
2 tablespoons extra virgin olive oil


Add the drained butter beans, onion, garlic serrano pepper, raw cashews, bouillon cube, and filtered water in a medium-sized pot. Bring water to a boil, and lower to a simmer. Place lid on the pot and let cook for 20 minutes.

While your sauce ingredients are cooking, cook the filling. Add the EVOO and diced red onion over medium-high heat in a large pan. Cook for two minutes until onions begin to soften. Add the shredded carrots and chopped broccoli, mix until combined. Add the baby spinach and cover with a lid. Bring heat down to medium-low and let the spinach wilt for about 3 minutes. Stir into mixture. Set aside and let cool.

Place all the sauce ingredients into a blender with nutritional yeast and salt. Blend until completely smooth. You may need to add additional water, 1/4 cup at a time until smooth "creamy" consistency has been achieved.

Add the first four topping ingredients and mix until combined in a small bowl. To the mixture, add the EVOO and mix thoroughly until well combined and most panko crumbs are coated oil.

In a 9x13 baking dish, coat with 1/2 cup of the sauce and spread over the bottom. Layer three lasagna noodles and another layer of sauce, then add a layer of the vegetable filling. Once you have laid the last of the lasagna noodle layer, add the remaining sauce to the top. Spread the sauce evenly over the noodles. Add the panko mixture to the top and gently press into the last layer of sauce.

Bake in preheated 350˚ oven for 20 minutes, or until topping has turned golden brown. Remove from oven and let rest for five minutes before serving.


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