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Lasagna, "Mushroom and Spinach" | Rio Bertolini


2 lbs

5 left

Mushroom, Spinach, Egg Pasta Sheet, and Ricotta Lasagna

Cooking Instructions:

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. 

Rio Bertolini

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

Keep frozen

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