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Vegetarian Lasagna

Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course : Entree
Servings : 25 Portions
Calories : 390kcal

Equipment

  • Chef's Knife
  • Peeler
  • Cutting Board
  • Spatula
  • Spoon
  • Mixing Bowl or Pan
  • 1/2 size - 2" Deep Production Pans
  • Bulk Retherm Cart, Regular Oven, or Tray Service Retherm Cart

Ingredients 

  • 1.5 kg Lasagna Noodles no cook type
  • 2 kg Tomatoes canned
  • 165 gm Onions fresh, diced
  • 250 gm Mushrooms fresh, diced
  • 900 gm Cheddar Cheese shredded

Instructions

  • Wash and slice mushrooms. Peel and dice onions.
  • Open tomatoes but do not drain liquid.
  • In ½ size- 2” deep production pans that have been prepared with nonstick spray, layer the lasagna with noodles, tomatoes, vegetables and some cheddar cheese. Repeat for 2 thick layers or 3 thinner layers.
  • Place pans in Multigen for 60 minutes.
  • Bulk: remove from Multigen and cut square portions and serve alone or with a side dish.
    Cold Plating: allow to cool and plate alone or with a side dish. Place on the hot side of the tray to retherm prior to service.
  • Serve hot.
  • Garnish: Finely chopped herbs or a thin tomato sauce on top
    Food Accompany: Appropriate vegetable or side salad

Notes

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