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Vegetarian Lasagna made with button mushrooms, spinach, and ricotta
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Ingredients: Pasta: enriched durum wheat semolina, wheat flour (wheat flour, niacin, iron, thiamine, mononitrate, riboflavin, folic acid) water, liquid whole egg, liquid egg albumen. Filling: alfredo sauce (cream, butter, cornstarch, water, spices) Tomato sauce [spaghetti sauce (vine ripened fresh tomatoes, blend of extra virgin olive oil and sunflower oil, fresh sauteed onions, salt, roasted garlic, fresh basil leaves, naturally derived citric acid), oregano, basil, cooked and ground button mushrooms, spinach, mozzarella cheese (milk, bacteria culture, salt, rennet or chymosin, calcium chloride, powder cellulose) ricotta cheese (whey, pasteurized milk, citric acid, chymosin, salt, parmesan cheese (milk, modified milk ingredients, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose, parmesan flavour [natural]
may contain mustard.
Contains: Wheat, eggs, milk, soy
Heating Instructions:
From frozen: Take off plastic covering and cover with aluminum foil and bake in a preheated oven at 375°F/190°C for for 1 hour to 1 hour and 10 minutes on middle rack of the oven. Cook times may vary depending on the oven.
Do not microwave this tray.
Dietaries: contains gluten, dairy
Spice Level: Low, not spicy
Portion: 950g | Serves 3-4 people.