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Lasagna, "Mushroom and Spinach" | Rio Bertolini


2 lbs

9 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's Fresh Pasta Company

Rio Bertolini's Fresh Pasta Co. produces fresh cut pasta, ravioli, gnocchi, lasagna, pizza dough, sauces and more with local and seasonal ingredients. Brian Bertolini has been a staple at regional farmers markets since 2009, from his homebase in Charleston, SC. 

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, Spring wheat flour, egg

Keep frozen

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