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| Vegetable Lasagna Roulade
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| Item Number 59195 |
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| 21 oz., 2 Servings |
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Elegant and easy-to-serve rolled lasagna, this entree features wide lasagna pasta filled with three cheeses and a mixture of roasted vegetables, onions, peppers, artichoke hearts and portabella mushrooms, then rolled and topped with marinara sauce.
Wine Recommendation: Beaujolais or Oregon Pinot Noir
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Preparation, Nutrition and Ingredients
| Vegetable Lasagna Roulade |
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Nutritional Information:
| Serving Size 1/2 tray |
# of Servings 2 |
| Total Calories 310 |
Calories from Fat 100 |
| Total Fat 11g |
Saturated Fat 6g |
| Trans Fat 0g |
Cholesterol 35mg |
| Sodium 810mg |
Total Carbohydrate 34g |
| Fiber 4g |
Sugars 6g |
| Protein 20g |
Vitamin A 25% |
| Vitamin C 50% |
Calcium 45% |
| Iron 15% |
Ingredients:
WATER, ENRICHED LASAGNA NOODLE (DURUM SEMOLINA, WATER, NIACIN, FERROUS SULFATE [IRON], THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), RICOTTA CHEESE (PASTEURIZED WHEY [MILK], CREAM AND/OR VINEGAR, CARRAGEENAN), TOMATO PASTE, LOW MOISTURE PART SKIM MOZZARELLA CHEESE (PASTEURIZED PART SKIM MILK, CHEESE CULTURES, SALT, ENZYMES), ONIONS, TOMATOES, PORTABELLA MUSHROOMS, COTTAGE CHEESE (PASTEURIZED CULTURED SKIM MILK, ENZYMES), FIRE ROASTED RED PEPPERS, FIRE ROASTED YELLOW PEPPERS, ARTICHOKE HEARTS, PARMESAN CHEESE (PARMESAN CHEESE [CULTURED PART SKIM MILK, SALT AND ENZYMES], POWDERED CELLULOSE [ADDED TO PREVENT CAKING], POTASSIUM SORBATE [TO PROTECT FLAVOR]), FIRE ROASTED GREEN PEPPERS, BREAD CRUMB (BLEACHED WHEAT FLOUR, YEAST, SUGAR, AND SALT), GARLIC, SALT, ROMANO CHEESE (ROMANO CHEESE [CULTURED PART SKIM COW'S MILK, SALT AND ENZYMES], POWERED CELLULOSE [ADDED TO PREVENT CAKING], POTASSIUM SORBATE [TO PROTECT FLAVOR]), SUGAR, SPICE, FLAVORING, CITRIC ACID, MODIFIED FOOD STARCH, XANTHAN GUM.
Additional Info:
Cooking Instructions:
Cook before eating. Appliances may vary, adjust accordingly. Prepare from FROZEN state only.
NOTE: Do NOT prepare in toaster oven or re-use plastic tray.
Microwave:
1. Puncture film 5 to 6 times to vent.
2. Cook on HIGH (100% power) 10 to 11 minutes.
Conventional Oven:
1. Preheat oven to 400°F.
2. Puncture film 5 to 6 times to vent.
3. Place tray on baking sheet in center of oven.
4. Bake 60 minutes; remove plastic and bake an additional 5 minutes to brown cheese.
Promptly refrigerate any unused heated portion.
Allergens:
Wheat, Dairy
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