When I was growing up, my mom used to make the Stouffer’s vegetable lasagna (Family Size) every once in a while for an easy meal. For a long time, I HATED it. All those vegetables messing up the crunchy sides and creamy sauce – blech. As I got older, I started to like it more and more. Now, it’s one of my favorite frozen meal indulgences. I don’t remember where I came across this one, but when I decided to explore vegetarian dishes, I knew I had to try it.
I did change some things, though. I don’t like zucchini very much reheated, so I add more broccoli, carrots and included onions. I only used about half the mozzarella cheese – it seemed plenty to me. I didn’t add any extra parmesan either (see below). I also didn’t use jarred Alfredo Sauce. I looked for a simple recipe that didn’t make too much for a single person. Some of the recipes used a quart of half and half!! I didn’t need that much. I did a little dance when I found this one that only used 1 cup. I messed up on the parmesan cheese and ended up using 1.5 cups. WAY too much…..for the sauce on pasta. It ended up being perfect for this recipe. It was a little thick, so I tried heating it up and ended up adding a little water. Broth would probably work good, too, but I didn’t have any vegetable broth.
On to the pictures (you’re gonna like this!)
These are SO good. I am going to add them to my cookbooks. A few things: I did not need to spray the muffin pan with non-stick spray. My pan is non-stick, so I figured I didn’t need it. Also, since I made my alfredo sauce, it had a bit more fat in it than the light stuff at the grocery store. I don’t know if that made a difference or not. They didn’t stick when I took them out, but they did try to separate. I just made sure not to grab the top wonton and put the fork/spoon all the way to the bottom of the cup. I want to try this again and again. I really liked the combination of vegetables that I chose, too. I can’t wait to have these tomorrow.