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
- Cheesy Roasted Red Pepper Lasagna Roll Ups
- 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.
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.