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.
Always refer to the actual package for the most accurate information