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New and Improved Recipe!
Our chefs outdid themselves with this one! This homemade vegetarian dish features spinach and a melange of cheeses sandwiched between pillowy layers of pasta and traditional tomato sauce. Serves 2.
Click the picture for heating instructions
Ingredients: Andrea’s Pomodoro Sauce (tomatoes (vine-ripened fresh plum tomatoes, tomato juice, fresh basil leaf, salt and naturally derived citric acid), onions, extra virgin olive oil, butter (pasteurized cream, lactic acid), basil, salt, pepper), Spinach, Fresh Pasta Sheets (durum wheat semolina, soft wheat flour, water, eggs (20%), Bechamel Sauce (whole milk (milk, vitamin D3), Low Moisture Mozzarella (pasteurized milk, cheese culture, salt, vinegar, enzymes), Pecorino Romano (pasteurized sheep’s milk, rennet, bacterial culture, salt)
Contains: Egg, Milk, Wheat
May contain traces of soy.
Spinach Lasagna - heating instructions
1. Defrost lasagna. This product cannot be baked from frozen.
2. Place lasagna in a baking dish.
3. Bake uncovered in a 350-degree oven for 15-20 minutes or
until the internal temperature reaches 165 degrees.
4. Heat sauce in a pan over a low flame.
5. Pour sauce over top of the lasagna before serving.