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Lasagna, "Mushroom and Spinach" | Rio Bertolini
Mushroom, Spinach, Egg Pasta Sheet, and Ricotta Lasagna
Preheat oven to 400°F. Remove cover and place in oven. Bake for 1 hour or until golden brown on top. Carefully remove from oven, portion and serve.
Ingredients: Mushroom (Oyster, Button, Cremini), Tomato, Garlic, Spinach, Nutmeg, Ricotta Impostata, Whole Milk, Olive Oil, Mozzarella, Provolone, Roasted Garlic, Salt and Pepper, Crushed Red Pepper Pasta- Duran flour ( durum flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), Spring wheat flour (enriched spring wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, malted barley flour), Egg