PC Blue Menu Vegetable Lasagna | PC.ca
PC Blue Menu Vegetable Lasagna

PC Blue Menu Vegetable Lasagna

1.13 kg

Lose the meat, keep the lasagna. We layered tender multigrain pasta with creamy ricotta and partly skimmed mozzarella cheeses, roasted red and yellow peppers, eggplant and zucchini. The part you’ll really love? It has 50% less fat than PC Meat Lasagna. Great for vegetarians (or anyone looking for more meatless options!). The only thing left? Deciding what you’ll do with the hours of cooking time we just saved you.

  • High Fibre

  • Low or Less Fat

  • Source of Vitamins or Minerals

Ingredients: cooked pasta (water, durum wheat semolina, wheat gluten),water, diced tomatoes (tomatoes, tomato juice, citric acid, calciumchloride), tomato paste, light ricotta soft unripened cheese (modifiedmilk ingredients, bacterial culture, salt, citric acid), part skimmozzarella cheese (partly skimmed milk, bacterial culture, salt, calciumchloride, microbial enzyme), roasted red and yellow peppers, onions,zucchini, spinach, cream, roasted onions, modified corn starch, garlic,salt, parmesan cheese (milk, bacterial culture, salt, lipase, calciumchloride, microbial enzyme), concentrated lemon juice, dried garlic,dried onions, seasonings, herbs and spices.

  • Serving Size Per 283 g

  • Calories | 250

    % Daily Value*

  • Fat | 6 g

    8%

  • Saturates | 3.5 g

    19%

  • Trans | 0.2 g

  • Carbohydrate | 38 g

  • Fibre | 4 g

    14%

  • Sugars | 6 g

    6%

  • Protein | 14 g

  • Cholesterol | 15 mg

  • Sodium | 630 mg

    27%

  • Potassium | 500 mg

    11%

  • Calcium | 225 mg

    17%

  • Iron | 1.25 mg

    7%

    • *5% or less is a little, 15% or more is a lot

PC Blue Menu Vegetable Lasagna
Lose the meat, keep the lasagna. We layered tender multigrain pasta with creamy ricotta and partly skimmed mozzarella cheeses, roasted red and yellow peppers, eggplant and zucchini. The part you’ll really love? It has 50% less fat than PC Meat Lasagna. Great for vegetarians (or anyone looking for more meatless options!). The only thing left? Deciding what you’ll do with the hours of cooking time we just saved you.

  • High Fibre

  • Low or Less Fat

  • Source of Vitamins or Minerals

Ingredients: cooked pasta (water, durum wheat semolina, wheat gluten),water, diced tomatoes (tomatoes, tomato juice, citric acid, calciumchloride), tomato paste, light ricotta soft unripened cheese (modifiedmilk ingredients, bacterial culture, salt, citric acid), part skimmozzarella cheese (partly skimmed milk, bacterial culture, salt, calciumchloride, microbial enzyme), roasted red and yellow peppers, onions,zucchini, spinach, cream, roasted onions, modified corn starch, garlic,salt, parmesan cheese (milk, bacterial culture, salt, lipase, calciumchloride, microbial enzyme), concentrated lemon juice, dried garlic,dried onions, seasonings, herbs and spices.

  • Serving Size Per 283 g

  • Calories | 250

    % Daily Value*

  • Fat | 6 g

    8%

  • Saturates | 3.5 g

    19%

  • Trans | 0.2 g

  • Carbohydrate | 38 g

  • Fibre | 4 g

    14%

  • Sugars | 6 g

    6%

  • Protein | 14 g

  • Cholesterol | 15 mg

  • Sodium | 630 mg

    27%

  • Potassium | 500 mg

    11%

  • Calcium | 225 mg

    17%

  • Iron | 1.25 mg

    7%

    • *5% or less is a little, 15% or more is a lot

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