Roasted Eggplant Lasagna Noodle - 16 oz.

These pretty dark purple noodles have a mild & sweet flavor profile with a slight bitterness andare perfect to create the ultimate Italian classic, Eggplant Parmesan!
  • -Classic Eggplant Parmesan

    -Vegetable Lasagna with Roasted Eggplant Lasagna Noodles

  • Dry noodles can be used in baked lasagna recipes without par cooking. If desire to par cook, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add noodles to water, return water to a gentle boil and cook for 6-8 minutes, stirring intermittently.  Depending on the recipe, you can use dry, uncooked noodles. Be sure to check your recipe to see if you need to add water for extra moisture. 
  • Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Roasted Eggplant, Water, Natural Coloring, Wheat Gluten.

    Contains: Wheat.