Best ingredients: Organic Wheat Pasta (*Wheat Flour, *Whole Grain Wheat Flour), Four Cheese Sauce (Water, Cheddar, Asiago, Parmesan and Monterey Jack Cheeses [Pasteurized Milk, Cheese Culture, Salt, Non-Animal Enzymes], Butter Oil, Whey, Sodium Phosphate, Salt, Natural Flavor, Lactic Acid, Sodium Alginate, Annatto Extract for Color), Organic Seasoning (*Tomato Powder, *Wheat Flour, *Sugar, *Corn Starch, *Whey, *Onion, Citric Acid, Paprika Extract for Color, Sodium Phosphate, *Basil, *Oregano, *Garlic Powder.) Organic ingredients.
Four cheese lasagna: All you need: 1 lb. lean ground beef. 1 cup lowfat milk and 1 1/2 cups water. 1. Brown 1 lb. lean ground beef in skillet, drain, return to pan. 2. Add 1 cup of lowfat milk, 1 1/2 cups of water and four cheese lasagna seasoning pouch contents. Mix well. 3. Add pasta. Bring to a boil, reduce heat to a simmer and cover. Cook 11-13 minutes stirring occasionally until pasta is tender and most of the liquid is gone. 4. Remove from heat and uncover. Add liquid cheese sauce. Stir well. Let sit 2-3 minutes. Enjoy! Annie suggests: Substitute Italian sausage for ground beef and prepare as directed. Saute 1 1/2 cups chopped zucchini and stir into finished pasta. Saute 1 bag (9 oz.) of fresh spinach and add to finished pasta. Top with 2 tbsp. fresh basil. Vegetarian variation: Substitute pre-soaked and drained texturized vegetable protein (TVP), vegetarian ground beef alternative or sauteed tofu cubes. Keep in a cool, dry place.
Always refer to the actual package for the most accurate information