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Lazy Butternut Lasagna

This is a simply brilliant idea. Fresh, oven-roasted butternut squash is blended with sauteed onions and a touch of imported Parmesan and wrapped in delicate egg pasta. The ravioli are hand-layered into oven ready pans and topped with rich Alfredo sauce and fresh Mozzarella. This is a comforting dish with addictive flavors. Two 40 oz. casseroles, each serves 4.

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Item #: LLZ48

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Nutritional information here

Cook from frozen.

Preheat oven to 350°F. Remove the clear plastic lid from the ovenproof pan, place it on a cookie sheet or baking tray. Cover tightly with tin foil and bake for 55 minutes. Remove the tin foil and bake for an additional 10-20 minutes until the top is golden brown.


Butternut Squash, Ricotta Cheese (Whey, Milk, Salt, Lactic Acid), Onions, Parmesan Cheese (Milk Cheese Cultures, Salt, Rennet), Potato, Olive Oil, Salt, Fresh Parsley, And Nutmeg. Alfredo Sauce: Whole Cream (Rbst/Rbhg- Free), Parmesan Cheese (Milk Cheese Cultures, Salt, Rennet), Asiago Cheese (Milk, Culture, Salt, Enzymes), Butter (Cream, Salt), Unbleached Flour (Wheat), Salt, And Pepper. Pasta: Semolina No. 1 Flour (Wheat), Fresh Pasteurized Eggs, Filtered Water.