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Veggie Lasagna
Prep time:~8 minutes microwave or 30-45 minutes oven (slightly longer if cooking 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 (depending on method)
For Lasagna in the Wooden Eco Tray:
Microwave: Place a damp paper towel over your lasagna. Pop your wooden eco tray in the microwave and warm for 4 minutes. Remove the damp paper towel and microwave for 4 more until warmed to your liking!
*Don’t want to heat up the whole thing? You can cut just a piece of lasagna to enjoy some now and save some for later!*
Microwave from frozen: Cover with a damp towel and microwave in four minute increments (removing the paper towel about halfway through) until your lasagna is heated thoroughly.
Oven: Pop your wooden eco tray on a foil lined sheet tray and bake at 350°F, for 30-45 minutes (until the breadcrumbs are browned and the cheese is bubbly).
Oven from frozen: Pop your wooden eco tray on a foil lined sheet tray and bake at 350°F, for 1 hour (until the breadcrumbs are browned and the cheese is bubbly).
For Lasagna in the Metal Tin:
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!
Option #2 (Freeze for later): If you've frozen this lasagna, preheat oven to 350°F. Cover tin 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!
