Veggie Lasagna (GF)



This vegetarian lasagna layers whole-wheat noodles with organic marinara, ricotta and mozzarella cheeses and a medley of six different vegetables.

An Italian treat straight from the garden, this veggie lasagna is so satisfying, you won’t miss the meat.

Whole-wheat lasagna noodles are layered with a classic marinara, fresh ricotta cheese, and a filling of mushrooms, squash, zucchini, eggplant, bell peppers and onion, and topped with a bubbly layer of mozzarella.

Organic Ingredients: ricotta cheese (organic whole milk, organic skim milk, organic vinegar, salt), lasagna noodles (organic durum wheat semolina), mozzarella cheese (pasteurized organic milk, cheese cultures, sea salt, vegetable enzymes), baby portabella mushrooms, garlic, yellow onions, spinach, olive oil, sea salt, marinara sauce (organic tomato puree, water, organic tomato paste, organic tomatoes in juice, sauteed onion, organic extra virgin olive oil, sauteed garlic, sea salt, organic basil, citric acid, organic oregano, fennel, calcium chloride, organic black pepper, organic thyme), parmesan cheese (organic pasteurized cultured part skim cows’ milk, salt, vegetable enzymes)


SKU: 1-13-1-1 Categories: ,

Tomatoes are high in lycopene, vitamin C, beta-carotene and potassium.

Mushrooms are a good source of B vitamins, selenium, copper, potassium, an antioxidant compound called ergothioneine, and immunity-stimulating beta-glucans.

Eggplant is rich in fiber and B vitamins, and also contains copper, manganese and potassium. It is also rich in antioxidants nasunin and phenolic compounds.

Bell peppers are a great source of carotenoids and vitamin C, as well as health-supportive sulfur compounds similar to those found in onions, garlic and cruciferous vegetables.

Onions are an excellent source of B vitamins, biotin, manganese, potassium and vitamin C. They are a member of the allium family like garlic and so contain health-promoting allyl sulfides.

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