Chef Monica has prepared this vegetable lasagna with a creamy bechamel sauce and juicy grilled snow peas and eggplant and fresh pasta! We have paired this lasagna with a Mediterranean Quinoa to give this dish a boost of protein. This dish is no ordinary lasagna!
What's included: Vegetable Lasagna (1.23 kilograms) and side of Mediterranean Quinoa (395 grams)
Serves: 4-5 people
Calories per Serving: 510
Allergens: Milk, Egg, Wheat
Price per serving: $8.00 (based on 4 servings)
Heat and Serve: Preheat oven to 325°F. Remove seal. Place tray(s) in middle rack in oven and cook for 40-45 minutes. Cooking times may vary. Cook to an internal temperature of 74°F (165°F). Do not use a toaster oven or broiler.
Suggested add-ons: Salad, Dessert, or Mini-meal version. Mini-meals are great for lunches or as an add-on to your Family Meal when feeding more than 4-5 people.