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Skinner

Skinner Lasagna

16 oz
$2.48 each($0.16 / oz)

Aisle 5

Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

It is almost exclusively used to make oven-baked entrees. Pasta is under-cooked, then layered with tomato or cream sauces, cheese, meat (or seafood) or vegetables, then oven baked until pasta is done. Lasagna can also be cooked longer to make roll-ups; individual pieces are spread with cheese filling, rolled up, covered with sauce and oven baked.

Highlights

  • Nutrition Facts

    About 9 servings per container

    Serving Size
    2.00 pieces dry
    • Amount Per Serving
      Calories
      180
    • % Daily Value*
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 0mg
      • 0%
    • Potassium
      • 120mg
      • 2%
    • Calcium
      • 0mg
      • 0%
    • Iron
      • 1.6mg
      • 8%
    • Niacin
      • 15%
    • Riboflavin
      • 10%
    • Thiamin
      • 35%
    • Folate
      • 170mcg
      • 40%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients

    SEMOLINA (WHEAT), DURUM FLOUR (WHEAT), NIACIN, FERROUS SULFATE (IRON), THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID).

    Allergens and safety warnings

    CONTAINS: WHEAT. PROCESSED IN A FACILITY THAT USES EGG.
  • COOKING INSTRUCTIONS: SEE MORE COOKING TIPS AT WWW.SKINNERPASTA.COM. SERVING: 4; 1/2 PKG PASTA; 3 QT WATER; 2 TSP SALT. 8: FULL PKG PASTA; 5 QT WATER; 1 TBSP SALT. 10 MIN PERFECT COOK TIME. COOKING INSTRUCTIONS: 1. BRING WATER TO A RAPID BOIL. TO ADD FLAVOR AND FLAVOR AND REDUCE STICKINESS, ADD SALT (OPTIONAL). 2. ADD PASTA 2 TO 3 PIECES AT A TIME AND STIR; RETURN TO RAPID BOIL. 3. COOK UNCOVERED, STIRRING OCCASIONALLY. 4. DRAIN WELL. SEPARATE COOKED LASAGNA AND LAY ON WAX PAPER ON ALUMINUM FOIL TO KEEP FROM STICKING. FILL IF DESIRED. MAKE-AHEAD DIRECTIONS: PREPARE RECIPE AS DIRECTED, BUT DO NOT BAKE. COVER WITH PLASTIC WRAP, THEN FOIL. REFRIGERATE UP TO 24 HOURS OR FREEZE UP TO 2 MONTHS. REMOVE PLASTIC WRAP; REPLACE FOIL. BAKE REFRIGERATED LASAGNA AT 350 DEGREES F ABOUT 40-50 MINUTES; FROZEN LASAGNA AT 350 DEGREES F ABOUT 2 HOURS OR UNTIL HOPT BUBBLY. (TIMES GIVE ARE APPROXIMATE). LIFT TAB TO OPEN.
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