This lasagna is full of garden freshness. Noodles layered with zucchini, summer squash, carrot, red pepper, sundried tomatoes, peas, corn and a garlicky spinach/basil/kale/chard & hemp heart pesto. Covered in a creamy béchamel and topped with a panko crust.
Comes frozen and needs to be heated for 60-75 mins. 7 inch x 5 inch tray (2 inches deep)
*Vegan, contains gluten, nut free