Fall calls for layering up and we’re gonna start with the best kind of layering – LASAGNA. Just layers upon layers of goodness to kick off your weekend, including creamy bechamel and our sweet cherry tomato sugo. Fifteen minutes in the oven while you prep the salad and set the table and you’ve got a lovely Friday night in store. And don’t sleep on the apple cider vinaigrette! It follows in the footsteps of all our other dressings in being drinkable. (Don’t really drink it though, then the leaves will be sad and lonely.)
Oh, and since you’re a human being with taste buds and therefore love lasagna, we’ll let you in on a little secret. This is not the last you’ll see of lasagna in October. Far from it. Keep your eyes peeled for our next lasagna drop! For now though, enjoy what’s in front of you 🙂 Let’s go!
What’s in your bag:
- Little leaf greens salad
- Apple cider vinaigrette
- Garlic bread
What you’ll need from home:
- Casserole dish
- Salt and pepper
- Mixing bowl
Total prep time: 15 minutes
- Preheat your oven to 350F.
- Put the lasagna in a casserole dish. Leave it upright. Or, may we suggest laying it on its side to get alllll those layers nice and warm? Up to you.
- Bake for about 12 – 15 minutes until heated through..
- Toss the leaves and shaved veggies in a bowl.
- Season with salt and pepper
- Dress with apple cider vinaigrette and boom, salad!
The Garlic Bread
The best way to unlock the power of the garlic bread is to throw it in the oven with lasagna when there is about 5 minutes left on the timer. Your choice here – wrap in foil if you like it soft and steamy, leave it unwrapped for crispy, crunchy. Either way, get it hot!
Place the lasagna on a plate, scoop a little salad on the side and garlic bread, too. Dig in to a wonderful weekend!
That’s it! Dinner solved, dinner served. #weareWECO