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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%)|
|Trans Fat||0 g|
|Sodium||0 mg (0%)|
|Total Carbohydrate||44 g (15%)|
|Dietary Fiber||2 g (8%)|
Pre-cooked ready to use lasagna. Pasta made of semolina. Enriched macaroni product. Rippled sheets ideal for sauces. +2 oven-ready aluminum trays. Instant lasagna. No boil. No pre-cooking required. Contains 2 aluminium trays. Contains gluten. Respect the environment. Ondine controlled quality. Made in the Majella National Park, Italy. Produced with pure, natural spring water. Slowly dried the old fashioned way. Produced in Fara San Martino.
Semolina, Ferrous Lactate (Iron), Niacin, Thiamine Mononitrate, Riboflavin, Folic Acid.
The Lasagna Ondine is best served with sauces made with meat, vegetables, or fish sauce. Prior to placing the lasagna sheet in the aluminium tray immerse the sheets for 1 minute in hot broth (or in the case of lasagna with a fish sauce in hot water). 1) Place a first sheet on the bottom of the tray and spread the selected sauce. 2) Place a second sheet over the first turning it so that the waves of 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 sheet reaches almost the top of the tray. Cover last sheet in sauce. Cover the tray with aluminium foil and bake in a preheated oven at 370 degrees F (190 degrees C) for about 20 minutes. 3) For the final 10 minutes of baking remove the aluminium foil to obtain a golden crust according to preference.
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