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Vegetarian Lasagna

  • Prep Time: 60 minutes
  • Cook Time: 60 minutes
  • Servings: 9 - 12
  • Course: Main Dish

Enjoy meatless Monday in style with this delectable and full flavored Vegetarian Lasagna Recipe that is sure to become a family favorite.

Reynolds Kitchen Tips

Reynolds Kitchens tip

ake this Vegetarian Lasagna Recipe to a friend’s house with ease in a Reynolds® Bakeware Lasagna Pan with Hot Pad and Carrier.

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Ingredients

  • 4 cups of tomato sauce (see Sausage and 4-Cheese Lasagna for homemade recipe)
  • 12 boiled and cooked lasagna noodles
  • 2 thinly sliced yellow squash
  • 2 thinly sliced green zucchini
  • 1 thinly sliced small egg plant
  • 1 cup thinly sliced button mushrooms
  • 16 ounces shredded mozzarella
  • 4 ounces of parmesan cheese
  • salt and pepper to taste
  • Reynolds® Bakeware Lasagna Pan with Hot Pad and Carrier

Directions

Step 1

Preheat the oven to 350°.

Step 2

Pour 1 cup of the tomato sauce in the bottom of 1 Reynolds® Bakeware Lasagna Pan with Hot Pad and Carrier and sprinkle on 4 ounces of shredded mozzarella cheese.

Step 3

Place 3 cooked lasagna noodles on top of the sauce.

Step 4

Layer on evenly squash and zucchini slices followed up by adding on 1 cup of tomato sauce, 4 ounces of shredded mozzarella and 1 ounce of shredded parmesan cheese.

Step 5

Next evenly layer on all of the slices of eggplant and sliced button mushrooms followed up by adding on 1 cup of tomato sauce, 4 ounces of shredded mozzarella and 1 ounce of shredded parmesan cheese.

Step 6

Repeat the process of the squash and zucchini layer. Use the remaining shredded parmesan cheese.

Step 7

Bake in the oven on 350° for 60 minutes or until the cheese has completely melted and is lightly browned on top.

Step 8

Serve hot.

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