Decadent fried eggplant slices layered with home made tomato sauce, basil, provolone cheese, and parmigiana reggiano finished with a drizzle of fresh pressed olive oil. Enjoy with a complimentary side of pure tomato and basil sauces.
We recommend ladling a warmed pool of sauce on the plate and placing the heated parmigiana in the middle. And you must try using the next days leftovers in a toasted baguette for the best sandwich in the world.
All you need to do is bake the lasagna for an hour and serve.
- One 5-lb. tray.
- Each tray yields 8–10 servings.
- Shipped frozen.
- Made in USA.
If you are having your order shipped, the lasagna will be delivered frozen with dry ice, which may have evaporated during shipment. This is normal. Please take care not to touch any remaining dry ice with bare hands. Upon receipt, place lasagna in freezer where it will keep for up to 12 months.
If you are picking up your order, your meal can be picked up on your chosen pickup date between 3pm and 6pm at our pop-up shop in the bottom floor of The Boathouse at Rocketts Landing 4708 E, Old Main St, Richmond, VA 23231.
Please bring proof of purchase to pick up, we can’t wait to hand off these delicious pans of goodness. They are guaranteed to be a crowd pleaser!
Preheat oven to 350°F. Take lasagna directly from freezer and place on sheet tray; do not remove lid. Bake for 45–55 minutes or until internal temperature reaches 165°F. Turn oven up to 425°F, remove lid and cook for an additional 5 minutes to brown the top. Remove from oven and allow to rest for 10–15 minutes prior to serving.