Ingredients: Red beet, cauliflower, leek, green bean, beecher's flagship cheese, fontina, butter, gorgonzola, baby spinach, gluten free flour (sweet rice flour, whole grain brown rice flour, sweet white sorghum flour, potato starch, tapioca flour, and xanthan gum), milk, red onion, white onion, yellow onion, shallot, non gmo olive oil canola blend , gluten free bread (water, brown rice flour, tapioca starch, tapioca syrup, whole grain sorghum flour, xanthan gum, whole grain millet seeds, contains 2% or less of each of the following: whole eggs, whole grain millet flour, whole grain amaranth seeds, whole grain teff seeds, red quinoa seeds, oleic safflower oil, molasses, salt, cultured rice flour, yeast, enzymes), pumpkin seed, non gmo canola oil , garlic, balsamic vinegar, salt, sugar, black pepper, cayenne

Serving Size: One 3x5 inch piece of lasagna and 2 TB green bean pesto

Eat Within: 4 days

Instructions: Reheat in oven safe dish @ 350 for 15-20 minutes until hot. Top with green bean pesto and enjoy!