A lighter version of our classic lasagna made with hand cut, oven roasted vegetables layered between fresh pasta sheets. Topped with a light bechmel sauce and three cheese blend.
Ingredients: Roasted eggplant, zucchini, bell peppers, minced garlic, onion, mushroom, olive oil, pesto (nut free), tomatoes, sea salt, pepper, béchamel sauce, (using 1% milk) mozzarella cheese, parmesan cheese & fresh pasta sheets.
Oven Method: Preheat oven to 375oF, remove plastic, wrap in aluminum foil (tip: try and tent the foil like a dome) cook 30-40 minutes. Gently remove foil, cook an additional 10-15 minutes until bubbling and cheese has browned. Remove from oven let stand 15 minutes before serving
Chef's tip - serve with fresh green salad.
Comes pre cooked & frozen ( 2 containers)