A red lasagna with roasted pumpkin, squash, sage, and CT cheese and ricotta
Short History: Pumpkins are believed to come from Central America over 7,500 years ago, and the oldest domesticated pumpkin seeds were found in the Oaxaca Highlands in Mexico. They were one of the first crops grown for human consumption in North America. The heaviest pumpkin in the world was grown in Germany by Beni Meier – it weighed 2,323.7 pounds! This pumpkin pasta made by The Vegan Taste provides you with a great source of antioxidants, lutein, vitamin A, and more!
Reheating Instructions: Transfer to a baking dish, cover with foil, and heat at 400F for 10 to 15 minutes.
“I loved the seasonal take on lasagna, and, once again, a delightful presentation that I would expect from a high-end restaurant, not a meal delivery service.” – Katrin Ne. from Phoenix
“All of the flavors came together really well!” – Pamela We. from Sun City West