Lasagna, it seems, is a pasta class all to itself. This wide, flat pasta shape is possibly one of the oldest of the types and is often solely associated with its namesake dish, layered ribbons in sheets between sauce, meat or vegetarian ingredients and cheeses. But creative chefs abound and many have brought versatility to the Lasagna noodle, rolling it, slicing it, and cutting it to fulfill unique and simple dishes.
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Lasagna
Description
Semolina (wheat), Niacin, Ferrous Sulfate (Iron), Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), and Folic Acid.
Serving Size 2 pieces (50g) DryServings Per Container about 10
Nutrition Facts | ||||
| Amount Per Serving | ||||
| Calories 180 | Calories from Fat 10 | |||
| % Daily Value * | % Daily Value * | |||
| Total Fat 1g | 2% | Potassium 0mg | 0% | |
| Saturated Fat 0g | 0% | Total Carbohydrate 38g | 13% | |
| Trans Fat 0g | Dietary Fiber 2g | 6% | ||
| Cholesterol 0mg | 0% | Sugars 2g | ||
| Sodium 0mg | 0% | Protein 6g | ||
| Vitamin A 0% | Vitamin C 0% | Calcium 0% | Iron 10% | |
| Thiamin 30% | Riboflavin 10% | Niacin 15% | Folic Acid 30% | |
*Percent Daily Values are based on a 2,000 calorie diet.
Additional information
| Lasagna | 16 oz. (454 g) box / UPC 0 33954-12474 4 |
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