We all love lasagna. There is something about the combination of pasta, tomato sauce and melted cheese that spells comfort, and depriving our gluten-intolerant and vegan customers of this comfort food just didn’t seem right. So the chefs at Amy’s have created a vegetable lasagna made with organic spinach, zucchini, sweet carrots and tofu mixed with organic dairy free mozzarella-style cheeze between layers of tender rice pasta. And of course, don’t forget the sauce…Amy’s own traditional sauce made with organic vine-ripened tomatoes.

Salute e buon appetito!

Organic Rice Pasta (organic Rice Flour, Filtered Water), Organic Tomato Purée, Organic Zucchini, Filtered Water, Organic Onions, Organic Spinach, Organic Vegan Mozzarella-style Cheeze (filtered Water, Organic Potato Starch, Organic Coconut Oil, Sea Salt, Organic Ground Sunflower Kernels, Natural Flavor, Organic Fruit And Vegetable Concentrate [carrot, Pumpkin And Apple]), Organic Tofu (filtered Water, Organic Soybeans, Magnesium Chloride), Extra Virgin Olive Oil, Organic Carrots, Organic Basil, Sea Salt, Organic Garlic, Black Pepper, Spices

Directions: Ovens may vary. Microwave Oven: Make a 1-inch slit in overwrap. Cook on high for 4-5 minutes. Let sit 1 minute. Serve. Conventional Oven: Preheat oven to 425 degrees F. Remove overwrap. Cover tray with foil and place on a baking sheet. Bake for 35-40 minutes. Let sit 1 minute. Serve. Toaster Oven: Remove overwrap and tray. Place in an oven-safe dish. Follow conventional oven directions.

Perishable. Keep frozen.