A pesto lasagna with zucchini, greens, and CT cheese.
Short History: 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 bake at 350F for 10 minutes
“This was my favorite dish I’ve ever had from you! The pesto was divine and the lasagne was so creamy. Just excellent!” – Tamara An. from Phoenix
“OH MY GOD. After the first bite I knew this was a meal I’d crave in the future. During eating it I started to panic, when I crave it how will I access it?? This lasagna made me clingy 😂” – Mindy Ca. from Scottsdale
“Super rich and creamy! That’s a rarity in the vegan world!” – Martha Hu. from Gilbert