*In case you use recent lasagna noodles, they don’t must be boiled.
**You may substitute ¾ cup frozen spinach. Defrost it and squeeze out all extra liquid; you’ll be able to skip the cooking step.
For a mushroom or veggie-packed model, sauté sliced mushrooms, diced zucchini, diced bell pepper, or different greens till tender and any liquid has cooked off, then layer them in together with the spinach.
Leftovers might be refrigerated for two to three days and reheated in a 375°F oven. You may also freeze leftovers: it’s best to chop it into single servings and freeze every in separate containers. To reheat, defrost the vegetarian lasagna within the fridge, then place in a baking dish, cowl with foil and reheat at 400 levels for about quarter-hour, till warmed by.
To freeze unbaked lasagna: See the Storage part above.
