Skinner Lasagna

Skinner Lasagna


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Skinner Lasagna, 16 OZ.


Semolina (Wheat), Durum Flour (Wheat), Niacin, Ferrous Sulfate (Iron), Thiamin Mononitrate, Riboflavin, Folic Acid.


Select Number of Servings:For 1/2 box use 3 qt. water, 2 tsp salt.Full box use 5 qt. water, 1 Tbsp salt.For perfect pasta cook 10 minutes.Cooking Directions1. Bring water to a rapid boil. To add flavor and reduce stickiness, add salt (optional).2. Add pasta 2 to 3 pieces at a time and stir; return to rapid boil.3. Cook uncovered, stirring occasionally.4. Drain well. Separate cooked Lasagna and lay on wax paper or aluminum foil to keep from sticking. Fill if desired.Make-Ahead DirectionsPrepare recipe as directed, but do not bake. Cover with plastic wrap, then foil. Refrigerate up to 24 hours or freeze up to 2 months. Remove plastic wrap; replace foil. Bake refrigerated Lasagna at 350degF about 40–50 minutes; frozen Lasagna at 350degF about 2 hours or until hot and bubbly. (Times given are approximate) Separate cooked lasagna and lay on wax paper or aluminum foil to keep from sticking.

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