Water, Organic Brown Rice Flour
No boiling required. Ingredients: 2 jars of Jovial crushed tomatoes; 4 tbsp olive oil; 1/2 tsp garlic powder; 1 tsp dry basil; 1 tsp dry oregano; 15 oz ricotta cheese; 2 eggs; 12 oz shredded mozzarella cheese; 4 oz grated parmesan cheese; salt to taste. 1. In a medium bowl mix tomatoes, oil, garlic powder, spices and salt to taste. 2. In another bowl, combine eggs and ricotta cheese. 3. Cover the bottom of a 9 x 13 inch lasagna pan with 1 cup of the tomato mixture. 4. Spread 1/3 of ricotta on four uncooked lasagna noodles and layer the pan. 5. Cover with 1 cup of the tomato mixture, 3/4 cup of mozzarella and 1/4 cup of parmesan cheese. 6. Repeat steps 4 and 5 two times. 7. Layer the top with remaining noodles, tomato, mozzarella and parmesan cheese. 8. Cover the baking dish with aluminum foil and bake at 375 degrees F for 40 minutes. 9. Uncover and pat down the noodles gently to flatten the top. Bake uncovered for 10 minutes until brown. 10. Let stand for 10 minutes before serving.
Always refer to the actual package for the most accurate information