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|8 servings per container|
|Serving Size: 2 sheets dry|
|Calories from Fat||10|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||1 g (2%)|
|Saturated Fat||0 g (0%)|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||0 g|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)|
|Sodium||6 mg (0%)|
|Total Carbohydrate||44 g (15%)|
|Dietary Fiber||2 g (8%)|
Easy and quick! Just assemble and put in the oven. No pre-cooking required. Rippled sheets ideal for sauces. Cooking Time: Ready in 25 min. Pasta made of semolina with tomato. Enriched tomato macaroni product. www.delverdeamerica.com. Product of Italy.
Durum Wheat Semolina, Tomate Concentrate (2%), Dehydrated Beetroot (0.5%), Water, Ferrous Lactate (Iron), Niacin, Thiamine Mononitrate, Riboflavin, Folic Acid.
Ondine are excellent with meat, vegetable or fish sauces. Before placing them in the tray for the oven cooking, dip each sheet of Ondine into warm water for a few minutes. Place a first sheet on the bottom of the tray and spread the selected sauce. Place a second sheet over the first turning it so that the waves in the lasagna sheet are perpendicular to the first sheet. Spread the selected sauce on this sheet. Continue to place lasagna sheets and sauce, ensuring to alternate the sheets' direction, until the sheets reach to almost the top of the tray. Cover last sheet in sauce. Cover the tray with aluminum at 320 degrees F (160 degrees C). For the final 10 minutes of baking remove the aluminum foil to allow the lasagna to become golden. For additional recipe ideas ask for the exclusive Delverde recipe booklet. Store in a cool and dry place.
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