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Veggie Lasagna - WECO Hospitality

Veggie Lasagna

Prep time: 40-45 minutes from fresh or 1.5 hours from frozen

The very beloved, very delectable vegetarian counterpart to our beef lasagna! Roasted butternut squash & mushrooms, creamy spinach béchamel sauce, and savory tomato sugo, layered between noodle sheets with mozzarella, Parmesan & basil.

Topped with a layer of garlic panko to give each bite a touch of can't-resist crunch. Go ahead and set yourself up with an easy, comforting, set-it-and-forget-it meal that everyone will agree on.

In your bag

  • Your veggie lasagna

At home

  • Aluminum foil
  • Sheet pan

Option #1 (Enjoy Fresh): Remove lid and cover tin with foil. Place tin on a sheet pan and bake at 375°F for 30 minutes. Carefully remove foil and bake for 10-15 minutes more, or until breadcrumbs are browned and cheese is bubbly! Bake from Frozen: Remove plastic cover, cover fully with foil and bake at 350°F for 1 hour & 15 minutes. Remove foil and bake for 10-15 minutes more until breadcrumbs are browned and cheese is bubbly!
Option #2 (freeze for later): If you've frozen this lasagna, preheat oven to 350°F. Cover wooden eco tray with foil and bake for 1 hour & 15 minutes. Remove foil and bake for 10-15 minutes more until breadcrumbs are browned and cheese is bubbly!

That’s it! #Dinnersolved, dinner served.
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