Sauce & Vegetables: Skim Milk, Water, Part-Skim Mozzarella Cheese and Modified Cornstarch (Part-Skim Mozzarella Cheese (Cultured Milk, Salt, Enzymes), Modified Cornstarch, Skim Milk, Flavors), Carrots, Broccoli, Spinach, Onions, Parmesan Cheese (Cultured Milk, Salt, Enzymes), Soybean Oil, Modified Cornstarch, Salt, Sugar, Wheat Flour, Romano Cheese Made from Cow's Milk (Cultured Milk, Salt, Enzymes), Garlic Puree, Spices, Onion Powder. Cooked Pasta: Water, Semolina Wheat Flour. Topping: Low-Moisture Part-Skim Mozzarella Cheese (Cultured Part-Skim Milk, Salt, Enzymes), Wheat Flour, Parmesan Cheese (Cultured Milk, Salt, Enzymes), Soybean Oil, Sugar, Yeast, Salt.
Cook thoroughly. For food safety and quality, follow these cooking instructions: Conventional oven (Preheat 400 degrees F): Prep: Remove aluminum. Bend lid slightly then place on tray so it is elevated over Lasagna. Place tray on baking sheet, center rack. Cook: frozen: 2 hours, 5 minutes. Thawed (Product must be cooked to an internal temperature of 165 degrees F. Product may be thawed under refrigeration (40 degrees F) no more than 48 hours. Do not refreeze): 65 minutes. Remove lid last 10 minutes. Carefully remove from oven. Let stand 15 minutes. Will be hot! Ensure product reaches an internal temperature of 165 degrees F. Ovens vary; cooking heat and times may need adjusting. Keep frozen.