The “Delicious” Frozen Lasagna Everyone Thinks Is Homemade (I Stock It in My Freezer Every Winter)

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Lasagna feels like such a luxurious meal to make. You need a decent number of ingredients and a good amount of time to make it happen. When I was growing up in the early aughts, my parents were pretty busy taking me from one after-school activity to another, so a from-scratch lasagna was a rarity (and a treat).

Years later, our spiritual service group we volunteered with added a miraculous find to our monthly lineup to serve at the local soup kitchen: Michael Angelo’s Frozen Vegetable Lasagna.

For the people we served, this dish screamed comfort — a hug in a bowl. And for our little group? It reminded us of the unique community we were blessed with; so many families coming together as one dysfunctional, wonderful group. We chanced upon it at a Gordon Food Service (GFS) supply store, available in the massive quantities we needed, but the brand’s come a long way since then — now, there are single-serve trays available at grocers across the country.

Michael Angelo’s Vegetable Lasagna is not your average vegetable lasagna. Look at the ingredient list and you’ll see multiple veggies that even we, as a vegetarian family, wouldn’t think to include in a lasagna. Sure, it’s got tomatoes, mushrooms, spinach, but it’s also studded with cauliflower florets, shredded carrots, and mini broccoli trees that are evenly dispersed throughout the layers.

One bite will have you wondering, why not throw some cruciferous veggies in the mix? When they’re covered in layers of cheese and sauce, they bring a distinctly different, vegetal bite that I most look forward to.

Michael Angelo’s has revamped its recipe a few times over the years, but when I tried it again after a hiatus, I was pleasantly surprised to find the lasagna was just as good as before — and also a little different. There are fewer mushrooms, and it’s lighter on sauce (although there is just enough for dipping a breadstick) and the ricotta-herb blend. But it doesn’t skimp on the other veggies — the featured vegetables like the cauliflower and carrots are abundant.

Like any good frozen lasagna, this one is best enjoyed straight from the oven — dole out a quarter tray onto your plate, top with a little extra shredded cheese (if you, like me, can never get enough cheese), and perhaps season liberally with spices you have at home: basil, oregano, thyme, the works.

My family likes serving ours with a crisp side salad, topped with ranch dressing, Italian vinaigrette, or the original Olive Garden blend. And the final rule? A portion of this lasagna must always be paired with a secondary carb: garlic bread, breadstick. I find that the garlic bread adds a nice flavor that complements the lasagna.

Follow up the meal with a cappuccino and some biscotti, a cannoli, or, if you’re really feeling celebratory, a slice of my favorite Italian dessert: tiramisu.