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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: IQF Frozen Chopped Spinach (Spinach, water, salt, baking soda) Andrea’sPomodoro Tomato Sauce (Tomatoes(diced tomatoes (tomatoes, tomato juice, less than 2% of: salt, calcium chloride, citric acid), onions, basil, pomace oil, butter, salt, pepper ), Bechamel Sauce; Butter(Pasteurized Cream, Natural Flavoring.). AP Flour, Onion Fresh, Milk(Milk, Vitamin D3)Salt, Pepper.Egg Pasta Sheets(Durum Wheat Flour, Water, Eggs,Enriched Wheat Flour(Wheat flour,Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin,Folic Acid), Salt
Mozzarella Cheese (Pasteurized Milk,Cheese Culture, Salt, Vinegar,Enzymes ), Parmesan Cheese (Grated Parmesan Cheese; Pasteurized Part Skim Milk, Cheese Culture, Salt, Enzymes,),Powdered Cellulose to prevent caking
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.