A lasagna loaded with squash, eggplant, spinach, and roasted red peppers with CT ricotta and CT mozzarella. Topped with tri-colored cauliflower and artichokes.
Lasagna’s origins can actually be traced back to Ancient Greece – the first known form of pasta was created and named “Laganon”: a flat sheet pasta that is cut into strips. The delicious flavors in the layers that go into a lasagna dish were then perfected in Italy. There are many different variations of this dish, especially today with the world’s ability to share ingredients all over the world. With this particular dish, you will receive protein, calcium, vitamins A, B, C, & K, folate, magnesium, fiber, and more!
Reheating Instructions: Transfer to a baking dish and warm at 375F for 10 minutes, or microwave on high for 2 minutes.
“Loved this version of lasagna. It was so tasty and loaded with a lot of veggies that I never missed the meat.” – Lynn Ma. from Chandler
“This is by far the best lasagna we’ve ever had in our life. One of us is Italian, so that says a lot. This was FANTASTIC!” – John Cr. from Peoria
“This was my favorite meal this week. So flavorful and yummy. ” – Tami La. from Phoenix