Amy's Light Sodium Vegetable Lasagna

Amy's Light Sodium Vegetable Lasagna


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Amy's Light Sodium Vegetable Lasagna. 50% less sodium than our regular lasagna. No GMOs. No bioengineered ingredients. Family owned since 1988


Organic Pasta (Organic Semolina Flour, Organic Whole Wheat Flour, Water), Organic Tomato Puree, Organic Diced Tomatoes, Organic Zucchini, Filtered Water, Part-Skim Mozzarella and Parmesan Cheeses (Pasteurized Part-Skim Milk, Culture, Salt, Enzymes [Without Animal Enzymes or Rennet]), Ricotta Cheese (Pasteurized Whey, Pasteurized Milk, Vinegar, Salt), Organic Spinach, Cottage Cheese (Fresh Cultured Milk, Cream, Nonfat Dry Milk, Salt, Guar Gum, Carrageenan, Locust Bean Gum, Citric Acid), Organic Onions, Organic Carrots, Organic Mushrooms, Organic Green Onions, Extra Virgin Olive Oil, Organic Evaporated Cane Juice, Organic Red Wine Vinegar, Balsamic Vinegar, Organic Garlic, Grain Vinegar, Ground Mustard Seeds, Spices*, Black Pepper.


Keep frozen. Microwave or regular oven. Directions: Conventional oven: Preheat oven to 375 degrees F. Remove overwrap and place tray on cookie sheet. Heat 35-40 minutes. Let stand 2-3 minutes before serving. Microwave oven: Make a 1-inch slit in the top of the overwrap. Place lasagna with overwrap in oven. Heat on high 5 minutes. Rotate tray 1/4 turn. Heat on medium 2 minutes. Let stand 2-3 minutes before serving. Toaster oven: Remove all packaging. Transfer product to a toaster oven-safe dish. Cook using the conventional oven instructions shown above. Ovens vary so please use these instructions as a guide to the best preparation for your oven.

Always refer to the actual package for the most accurate information