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
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
- Thaw in refrigerator. Preheat oven to 350 degrees.
- 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.
- Rest the lasagna for a couple of minutes and serve.