This veggie lasagna is made with both a fresh garden vegetable tomato sauce and a rich bechamel (which is the french term for cream sauce). To make the tomato sauce, our friends at Pretto’s Pasta simmer select veggies (carrots, broccoli, cauliflower and spinach) with spices and aromatics (rosemary, basil, sage, black pepper and garlic) in tomatoes grown in Leamington, Ontario. Seven layers of freshly made paper thin egg noodles are stacked and smothered in shredded mozzarella. Pretto’s is proud to craft lasagnas that contain only ingredients you can pronounce, never any additives or preservatives.
Pretto’s is about to celebrate 60 years of lasagna making, so you know they are doing something right. Pretto’s proudly produces all their lasagnas in Hamilton Ontario using ingredients and packaging from Ontario suppliers. In these times of global sourcing, it's actually hard to find frozen lasagnas that were made here on Ontario soil. What better way to support local jobs than to dig in and enjoy the best veggie lasagna…..period!
COOKING TIP: From freezer to table in less than an hour! Take the pressure off of weeknight dinners by popping a tray in the oven. If you want to speed up the cook time even more, then thaw overnight in the fridge. The cooking instructions, nutrition info, and ingredients are on the bottom side of the tray. One lasagna serves about 2-3 people, so if you’ve got a big hungry crowd, or like lasagna leftovers for lunch the next day, cook up two. This veggie lasagna is great when you’ve got non-meat eaters to please. But these are so tasty, even the most devout carnivore can’t resist digging in!