Food Club 

Food Club Oven Ready Lasagna 12 oz

NET WT 12 OZ (340g)
036800502086
Features & Benefits
Claims listed within SmartLabel® are either governed by entities such as the USDA, FDA, EPA, etc., or defined by participating brands.

Enriched/Fortified

Kosher

No Artificial Colors

No Artificial Flavors

No Artificial Preservatives

Certifications

SmartLabel® includes certifications from independent organizations that have meaningful and consistent standards for product composition, environmental protection and/or social justice.

The Union of Orthodox Jewish Congregation

GMO Disclosures
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Product Instructions
Cooking Directions: To use oven ready (no-boil) lasagna in your favorite recipe: add an additional 1/4 cup water or milk to sauce for every layer of dry lasagna used. Cover the dish with aluminum foil before baking and remove the aluminum foil for the last 10 minutes of baking. Number of Layers: 1 layer, 1/4 cup amount of water or milk to add to sauce; Number of Layers: 2 layers, 1/2 cup amount of water or milk to add to sauce; Number of Layers: 3 layers, 3/4 cup amount of water or milk to add to sauce; Number of Layers: 4 layers, 1 cup amount of water or milk to add to sauce.

Cooking Directions (Stovetop): Cook time 12 to 14 minutes. Bring 4 quarts of water to a rapid boil. Salt to taste (optional). Add 1 pound of pasta into water and return to a boil. Cook uncovered, stirring occasionally, for 12 to 14 minutes. Drain well, serve immediately with your favorite sauce. For salads, rinse in cold water.

General Information

Product Allergens

According to the FDA, the most common food allergens are milk, peanuts, eggs, fish, crustacean shellfish, soy, tree nuts, wheat and sesame.

  • Wheat
  • Eggs
  • Contains: wheat. May Contain: egg.
Sustainability

200

Calories

0

Sat Fat (g)

0

Sodium (mg)

2

Total Sugars (g)


  • Durum Wheat Semolina
  • Durum Wheat Flour
  • Niacin
  • Iron (Ferrous Sulfate)
  • Thiamin Mononitrate
  • Riboflavin
  • Folic Acid

According to the FDA, the most common food allergens are milk, peanuts, eggs, fish, crustacean shellfish, soy, tree nuts, wheat and sesame.