1 half pan (serves 8 to 10 entrée portions). Oven roasted seasonal vegetables between thin sheets of pasta layered with bechamel, pomodoro sauce, mozzarella, Parmesan, and herbs.
To reheat, preheat oven to 350 F. Place the lasagna pan into another pan and fill with water to half way up the sides. Cook, covered for 20 to 30 minutes, until heated through. Let rest 5 to 10 minutes before serving.