Stouffer Lasagna


Stouffer Lasagna is a beloved Italian-American dish that has captured the hearts and appetites of people all around the world. When it comes to convenience without sacrificing taste, Stouffer Lasagna has been a go-to choice for many.


Stouffer Lasagna:

Stouffer Lasagna


For the Meat Sauce:

  • 1 pound ground beef
  • 1 pound Italian sausage (casings removed)
  • 1 large onion, finely chopped
  • 3 cloves of garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (15 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1/4 cup red wine (optional, but adds depth of flavor)
  • 2 tablespoons olive oil
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon sugar
  • Salt and pepper to taste

For the Cheese Filling:

  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste

For Assembling:

  • 12 lasagna noodles, cooked according to package instructions (or no-boil lasagna noodles)
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese


Preparation method:

Prepare the Meat Sauce

  1. In a large skillet or saucepan, heat the olive oil over medium heat.
  2. Add the chopped onions and garlic, sautéing until they become translucent and aromatic.
  3. Add the ground beef and Italian sausage to the pan, breaking it up with a spoon, and cook until browned and cooked through.
  4. Pour in the crushed tomatoes, tomato sauce, and tomato paste, stirring well to combine.
  5. Add the red wine, if using, to enhance the flavors of the sauce.
  6. Season with dried basil, oregano, thyme, sugar, salt, and pepper. Stir to incorporate the seasonings.
    1. Let the sauce simmer on low heat for about 20-30 minutes, allowing the flavors to meld together and the sauce to thicken.

    Step 2: Prepare the Cheese Filling

    1. In a large mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, and chopped parsley.
    2. Crack the egg into the cheese mixture and season with salt and pepper.
    3. Stir well until all the ingredients are thoroughly combined. The cheese filling should be creamy and rice.

Assemble the Lasagna

  1. Preheat your oven to 375°F (190°C).
  2. In a greased 9×13-inch baking dish, spread a thin layer of the meat sauce to coat the bottom.
  3. Place a layer of cooked lasagna noodles over the sauce, covering the entire bottom of the dish.
  4. Spoon half of the cheese filling over the noodles, spreading it out evenly.
  5. Sprinkle a layer of shredded mozzarella cheese and grated Parmesan cheese on top of the cheese filling.
  6. Repeat the layers: meat sauce, noodles, remaining cheese filling, and more shredded mozzarella and grated Parmesan cheese.
  7. For the final layer, top the lasagna with the remaining meat sauce, shredded mozzarella, and grated Parmesan cheese.

Step 4: Bake and Serve

  1. Cover the baking dish with aluminum foil, ensuring it’s tented slightly to prevent the cheese from sticking to the foil.
  2. Bake the lasagna in the preheated oven for about 30 minutes, then remove the foil and continue baking for an additional 15-20 minutes until the cheese is bubbly and golden brown.
  3. Once the lasagna is done, let it rest for a few minutes before slicing and serving.
  4. Garnish with some fresh parsley if desired.


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