Rustic Vegetarian Lasagna

INGREDIENTS: Local Tomatoes (Tomatoes Tomato Juice, Calcium Chloride, Citric Acid), Onion, Pasta (Non-gmo durum semolina, Free run eggs, Water), Mozzarella Cheese, Milk, Carrots, Mushrooms, Zucchini, Ricotta Cheese, Celery, Spinach, Local Cheddar Cheese, Parmesan Cheese, Garlic, Sunflower Oil, Tomato Paste (Tomatoes), Butter, Wheat Flour, Basil, Sea Salt, Olive Oil, Sea Salt, Black Pepper, Oregano, Basil, Dijon Mustard* (Water, Mustard Seeds, Cider Vinegar, Sea Salt, Spices). *Organic.

CONTAINS: Eggs, Gluten, Milk, Mustard, Wheat.

DIRECTIONS FOR 445g: Cook from frozen. Preheat oven to 375°F. Remove lid. Cover with foil. Bake for 60 minutes or until a minimum internal temperature of 165°F (74°C) is reached. Remove foil and broil on HIGH for 5-7 extra minutes until the top looks golden brown. Let stand 10 minutes before serving.

DIRECTIONS FOR 850g: Cook from frozen. Preheat oven to 375°F. Remove lid. Cover with foil. Bake for 70-80 minutes or until a minimum internal temperature of 165°F (74°C) is reached. Remove foil and broil on HIGH for 5-7 extra minutes until the top looks golden brown. Let stand 10 minutes before serving.