Another winner from Let's Pasta! You don't have to be vegetarian to love this product! Made with Fresh pasta, Roasted butternut squash, roasted red pepper and spinach, and 3 cheeses these are loaded with flavor!
Size - Half Pan - 9 1/2" x 12"
Pasta: Durum wheat semolina, Water, Liquid whole egg, Turmeric. Sauce: Roasted Butternut squash, Ricotta whey cheese (whey, milk, cream, salt, vinegar, citric or lactic acid) Alfredo sauce (whole milk, partly skimmed milk, vitamin A palmitate, Vitamin D3) Whipping cream (cream, milk, cellulose gel, carrageenan, cellulose gum), Salt, Tapioca Starch, Seasoning) Roasted red pepper, Spinach, Part skim mozzarella cheese (milk, modified milk ingredients, bacterial culture, salt, calcium chloride, microbial enzyme, cellulose, natamycin) Parmesan cheese (milk, modified milk ingredients, salt, lipase, bacterial culture, calcium chloride, microbial enzyme) Tomato Sauce (Italian whole peeled tomatoes (tomatoes, juice, citric acid) Tomato paste, Onions, Canola oil, Tapioca Starch, Fresh garlic, Salt, Sugar, Herbs)
From Frozen: Preheat oven to 375°F. Cook loosely covered with foil lid for the first 60 minutes, then uncover and continue baking an additional 30 minutes or until an internal temperature of 165F is reached. Approximately 90 minutes in total. You may add extra tomato sauce or cheese on the top in the last 10 minutes for an extra gooey cheesy lasagna! Allow to cool slightly and serve.
From Thawed: Thaw lasagna overnight in refrigerator. Preheat oven to 375°F. Cook loosely covered for the first 40 minutes, then uncover and continue baking until an internal temperature of 165°F is reached. Approximately 60 minutes in total. You may add extra sauce or cheese on the top for the final 20 minutes for an extra gooey cheesy lasagna! Allow to cool slightly and serve.