These lasagna noodles infuse slow-roasted red peppers, allowing the pasta to have an absolutely vibrant red hue. This pasta is just as stimulating to the eyes as it is to the taste buds.
- Low-Fat Roasted Red Pepper & Chicken Lasagna
- 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.
Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Roasted Red Peppers, Water, Wheat Gluten, Spices for Flavor and Coloring, Egg Whites.
Contains: Eggs, Wheat.