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Summer Lasagna

Vegetarian lasagna with lots of vegetables in tomato sauce layered with our spinach flavored noodles, bechamel sauce, and Grana Padano cheese - 1.5 lb container

Summer Lasagna

  • PASTA: Wheat flours, eggs, spinach

    SAUCE: Ground tomatoes, eggplants, zucchini, peppers, peas, onions, basil, garlic, olive oil, balsamic vinegar, salt, chilies; for the the bechamel sauce: milk, butter, flour, salt, white pepper; Grana Padano cheese

    1. Thaw in refrigerator. Preheat oven to 350 degrees.
    2. Place covered container in the oven and bake for 20 minutes or until the internal temperature has reached 165 degrees; carefully remove the cover and bake another 3-4 minutes to brown the top.
    3. Rest the lasagna for a couple of minutes and serve.
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