Enjoy meatless Monday in style with this delectable and full flavored Vegetarian Lasagna Recipe that is sure to become a family favorite.
Disposable Baking Pans With Lids & Carriers
Preheat the oven to 350°.
Pour 1 cup of the tomato sauce in the bottom of a Reynolds Kitchens® Bakeware Lasagna Pan with Hot Pad and Carrier and sprinkle on 4 ounces of shredded mozzarella cheese.
Place 3 cooked lasagna noodles on top of the sauce.
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.
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.
Repeat the process of the squash and zucchini layer. Use the remaining shredded parmesan cheese.
Bake in the oven on 350° for 60 minutes or until the cheese has completely melted and is lightly browned on top.