Lasanga made with meat ragu, ricotta, and fresh pasta in a Southern Italian style Ingredients: Ricotta cheese (pasteurized milk and whey, cream, lactic acid, salt), Peeled tomatoes (tomatoes, tomato purée, salt, basil, citric acid), Fresh pasta (durum wheat semolina, eggs, water), Milk, Provolone cheese (pasteurized milk, salt, lipase, microbial enzyme, bacterial culture), Ground beef, Ground pork, Onions, Beef broth (water, beef stock, onions, carrots, celery, tomato paste, spices), Carrots, Olive oil, Salt, Unsalted butter, Enriched wheat flour, Garlic, Lemon juice, Spices. Contains: Milk, Wheat, Egg. Large: Easily feeds 6-8 people, 3.3 kg Small: Feeds 2-4, 1.2 kg Cooking Instructions:Cook from frozen.Preheat oven to 375°F.Remove the tray from the cardboard sleeve, and place on a baking sheet on the middle rack of the oven. Large:Defrost in refrigerator overnight.Preheat oven to 375°F.Remove the tray from the cardboard sleeve, and place on a baking sheet on the middle rack of the oven.Bake for approximately 60 minutes.Carefully remove the film and bake for an additional 30 minutes.Let stand for 5 minutes before serving. Small:Cook from frozen.Preheat oven to 375°F.Remove the tray from the cardboard sleeve, and place on a baking sheet on the middle rack of the oven.Bake for approximately 45 minutes.Carefully remove the film and bake for an additional 30 minutes.Let stand for 2 minutes before serving.
