Now featuring discounted pricing until we run out! This veggie lasagna features a fresh garden vegetable tomato sauce and a rich béchamel (a classic French cream sauce), combining to create a deliciously layered dish. The tomato sauce is made by Pretto’s Pasta using select vegetables including carrots, broccoli, cauliflower, and spinach, simmered with rosemary, basil, sage, black pepper, and garlic in tomatoes grown in Leamington, Ontario. Seven layers of freshly made paper thin egg noodles are stacked with shredded mozzarella, resulting in a hearty and satisfying meal. Pretto’s takes pride in crafting lasagnas with only recognizable ingredients, with no additives or preservatives. As Pretto’s approaches its 60th anniversary of lasagna making in Hamilton, Ontario, they remain committed to using locally sourced ingredients and packaging from Ontario suppliers. In a time when most frozen foods are globally sourced, it is rare to find a lasagna made entirely on Ontario soil. Supporting local has never been so delicious; this is 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!