Five Cheese Lasagna
WHY IT'S DELICIOUS
|Nutrition Item and Amount per Serving||% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 6g||30%|
|Trans Fat 0g|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 2g||7%|
|Total Sugars 8g|
|Incl. 1g Added Sugars||2%|
|Vitamin D 0.2mcg||0%|
|* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
COOKED PASTA (WATER, SEMOLINA WHEAT FLOUR), TOMATO PUREE (WATER, TOMATO PASTE), WHOLE MILK RICOTTA CHEESE (WHEY, MILK, CREAM, VINEGAR, CARRAGEENAN, XANTHAN GUM), TOMATOES, WATER, LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE (CULTURED PART-SKIM MILK, SALT, ENZYMES), TOMATO JUICE, ONIONS, WHEAT FLOUR, 2% OR LESS OF ROMANO CHEESE MADE FROM COW'S MILK (CULTURED MILK, SALT, ENZYMES), SOYBEAN OIL, MODIFIED CORNSTARCH, PARMESAN CHEESE (CULTURED MILK, SALT, ENZYMES), SUGAR, SALT, ASIAGO CHEESE (CULTURED MILK, SALT, ENZYMES), SPICES, GARLIC, POTASSIUM SALT, DRIED GARLIC, YEAST, ONION POWDER, CITRIC ACID, CALCIUM CHLORIDE.
Contains a Bioengineered Food Ingredient
CONTAINS: WHEAT, MILK.
*Please refer to the product label for the most accurate nutrition, ingredient, and allergen information.
How to Prepare
Conventional Oven Instructions
Preheat 400°F. Remove lid. Bend slightly in middle and keep for use during second part of cooking.
Place tray on baking sheet on center rack of preheated oven.
Bake for 20 minutes.*
Carefully remove tray from oven. Replace lid on tray, so it is elevated over lasagna.
Bake for an additional 1 hour, 35 minutes if FROZEN, 40 minutes if THAWED FOR 48 HOURS.*
Carefully remove tray from oven. Let stand 15 minutes to complete cooking before serving.
For food safety and quality follow these cooking instructions. Cook thoroughly to ensure product reaches an internal temperature of 165°F.
* Ovens vary; cooking heat and times may need adjusting.
Caution: Product will be hot!
Keep Frozen. Product may be thawed under refrigeration (40°F) no more than 48 hours. Do not refreeze.