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|about 4 servings per container|
|Serving Size: 2 oz (57 g)|
|Amount Per Serving and/or % Daily Value*|
Brown rice pasta. Inherently good. Award-winning taste & texture. 44+ years. Our pasta artisans have been crafting gluten free pasta since 1970. USDA organic. Certified gluten-free. This real pasta. Authentic, artisan crafted, traditional pasta from Tuscany. If you have longing for true lasagna, you are going to love this! Delicious, wholesome, and easy to prepare, our lasagna noodles require no boiling before baking. Savor the flavor and texture of classic lasagna tonight. Gluten free, but you would never know. Scan This: Take a break for a moment, come to Italy and see how this pasta comes to life. www.jovialfoods.com/BRLasagna. 100% Whole Grain: 57 g or more per serving. Eat 48 g or more of whole grains daily. WholeGrainsCouncil.org. Make it a Jovial feast. Real lasagna is easier to prepare and more delicious than ever, thanks to our gluten free lasagna noodles. Simply follow the instructions on the bottom of the box for a perfect Classic Lasagna. And be sure to use jovial Organic Gluten Free Tomatoes - sweet, pure, and packed in BPA-free glass bottles. Certified organic by QAI. www.jovialfoods.com. This package was created with the environment's health in mind, too. The carton contains 80% recycled materials and is 100% recyclable. The window is made from FSC wood pulp and is certified home compostable. When you are through enjoying this pasta, please remove the window from the carton and discard with your compostable materials or kitchen waste. Recycle the carton with paper recyclables. Product Italy.
Organic Brown Rice Flour, Water.
May contain traces of soy and eggs.
Classic Lasagna: No boiling required. Ingredients: 2 jars of jovial crushed tomatoes; 4 tbsp olive oil; 1/2 tsp. garlic powder; 1 tsp dry basil; 1 tsp dry oregano; 15 oz ricotta cheese; 2 eggs; 12 oz shredded mozzarella cheese; 4 oz grated parmesan cheese; salt to taste. Instructions: 1. In a medium boil, mix tomatoes, oil garlic powder, spices, and salt to taste. 2. In another bowl, combine eggs and ricotta cheese. 3. Cover the bottom of a 9 x 13 in lasagna pan with 1 cup of tomato mixture. 4. Spread 1/3 of ricotta an four uncooked lasagna noodles and layer the pan. 5. Cover with 1 cup of the tomato mixture, 3/4 cup of mozzarella and 1/4 cup of parmesan cheese. 6. Repeat steps 4 and 5 two times. 7. Cover the baking dish with aluminum foil and bake at 375 degrees F for 40 minutes. 8. Uncover and pat down the noodles gently to flatten the top. Bake uncovered for 10 minutes until brown. 9. Let stand for 10 minutes before serving. Note: If you'd like to make traditional boil and bake lasagna, boil the noodles for 4 minutes and bake for 45.
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