Spinach Béchamel Lasagna

To create this rich, flavorful Italian favorite, we make our own Béchamel sauce. We start with a roux cooked over gentle heat, stirring in milk until the sauce is thick and smooth. Then we layer tender organic spinach, our house-made organic tomato sauce, organic pasta and a mix of Parmesan and ricotta cheeses. Soy free/tree nut free/kosher

UPC Code - 042272-01150-6

Ingredients

ORGANIC PASTA (ORGANIC UNBLEACHED DURUM WHEAT FLOUR, ORGANIC WHOLE DURUM WHEAT FLOUR, FILTERED WATER), ORGANIC DICED TOMATOES, ORGANIC SPINACH, ORGANIC LOWFAT MILK, ORGANIC ONIONS, RICOTTA CHEESE (PASTEURIZED WHEY, PASTEURIZED PART-SKIM MILK, VINEGAR, SALT), FILTERED WATER, PARMESAN CHEESE (PASTEURIZED PART-SKIM MILK, CULTURE, SALT, ENZYMES), BUTTER (CREAM, SALT), EXTRA VIRGIN OLIVE OIL, ORGANIC CARROTS, ORGANIC SWEET RICE FLOUR, SEA SALT, ORGANIC CANE SUGAR, ORGANIC GARLIC, BLACK PEPPER, SPICES. CONTAINS WHEAT AND MILK.

Nutrition

Nutrition Facts

1 serving per container

Serving size

1 tray (255g)

Amount per serving

Calories

390

% Daily Value*

Total Fat 20g

26%

Saturated Fat 8g

40%

Trans Fat 0g

Cholesterol 35mg

12%

Sodium 770mg

33%

Total Carbohydrate 37g

13%

Dietary Fiber 4g

14%

Total Sugars 6g

Includes 1g Added Sugars

Protein 15g

25%

Vitamin D 0.3mcg

●

Calcium 370mg

30%

Iron 1.8mg

10%

●

Potassium 340mg

The % Daily Value 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.

Cooking Directions

Ovens may vary

Microwave Oven Make a 1-inch slit in overwrap. Cook on high for 4-5 minutes. Let sit 1 minute. Serve.

Conventional Oven Preheat oven to 375°F. Remove overwrap. Place tray on a baking sheet. Bake for 35-40 minutes. Let sit 1 minute. Serve.

Toaster Oven Remove overwrap and tray. Place in an oven-safe dish. Follow conventional oven directions.

The Art of Roux

Roux is a cornerstone of traditional sauce making. It’s the base of many sauces, soups and stews and has been thickening savory dishes for centuries. We use a roux as the base for our macaroni and cheese. Our chef begins by melting butter in a pot. Flour is whisked in until the mixture becomes smooth and thin. As it cooks, the color becomes darker and the flavor more complex. For the last step, we add milk slowly, stirring continuously until the texture is perfect.

Ingredients

Nutrition

Cooking Directions

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