Sicilian Meatball Lasagna
Our lasagna is layered with fresh pasta, classic tomato sauce and five Italian cheeses. Unlike any lasagna you’ve had ours is light, fluffy and silky. We make two versions in four sizes. Our Meatball Lasagna filling is a blend of pork and wagyu beef. It melts in your mouth! Ready to bake in your oven.
Ingredients
FILLING: Pork, Beef, Mozzarella (pasteurized milk, cheese culture, salt and enzymes), Eggs, Parmesan and/or Romano (part-skim milk, salt, cheese cultures and enzymes), Breadcrumbs (enriched flour [wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid] water, high fructose corn syrup, yeast salt, vegetable oil [soybean, cottonseed and/or canola] sugar), Olive Oil, Onion, Garlic, Cabernet Wine (contains sulfites), Ricotta (pasteurized whey, cream and milk), Salt.
PASTA: Flour, Eggs, Salt.SAUCE: Italian Tomatoes, Olive Oil, Onion, Garlic, Salt, Bay Leaf.
CONTAINS: Milk, Eggs & Wheat.Cooking Instructions
From Thawed (recommended): Keep covered (with lid provided) and place on baking sheet. Bake in preheated oven at 350F for 45-75 minutes (depending on size). Lasagna is done when the sauce is simmering, or when internal temperature has reached 165F. Allow lasagna to rest for at least 20 minutes before cutting.
From Frozen: Bake at 350F for 60-120 minutes (depending on size). If sauce isn’t simmering, continue baking in 15 minute intervals.