Lasagna Primavera with Garden Veggies


Combine local veggies with a creamy sauce to create a rainbow of flavor all in one plate.

2 m/ma
1 oz eq grain
½ cup veg

Nutrtion Facts Per Serving*

Calories 280
Total Fat 10g
Saturated Fat 3.5g
Sodium 800mg

*This is an approximation of the final nutritional data and will vary based on the actual products you choose to use in the recipe


821WG Lasagna Rollup 21 pieces
Pink sauce: Marinara sauce combined with Alfredo sauce, divided 2 ½ cups + 2 ½ cups
Any combination of the following: Shredded carrots, pepper strips, spinach, and/or cherry tomatoes 3 cups
Basil pesto 1 cup


1. Keep lasagna frozen until ready to cook
2. Spray a standard size hotel pan with non-stick spray
3. Mix 2 ½ cups marinara sauce with 2 ½ cups Alfredo sauce
4. Spread 2 ½ cups of sauce mixture evenly across bottom of hotel pan
5. Shingle lasagna in the pan 3 x 7
6. Spread assorted vegetables on top of shingled lasagna
7. Cover with remaining 2 ½ cups of sauce mixture
8. Cover with aluminum foil
9. Bake at 350oF for 40 minutes or until reaching a minimum internal temperature of 165oF for at least 15 seconds in the coldest spot
10. Cooking equipment, equipment settings, and kitchen conditions will vary so cooking time may need adjusting
11. Cook all food thoroughly to 165oF
12. Carefully remove from oven an discard foil
13. Garnish with basil pesto

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