Lasagna with Meat & Sauce, Party Size
Sauce: Tomato Puree (Water, Tomato Paste), Cooked Beef, Water, Dry Curd Cottage Cheese (Cultured Skim Milk, Enzymes), Modified Cornstarch, Natural Flavors, Salt, Soy Sauce (Water, Wheat, Soybeans, Salt), Wheat Flours, Sugar, Spices. Cooked Pasta: Water, Semolina Wheat Flour. Cheese: Part-Skim Mozzarella Cheese and Modified Cornstarch (Part-Skim Mozzarella Cheese [Cultured Milk, Salt, Enzymes], Modified Cornstarch, Skim, Milk, Flavors), Low-Moisture Part-Skim, Mozzarella Cheese (Cultured Part-Skim Milk, Salt, Enzymes), Parmesan Cheese (Cultured Milk, Salt, Enzymes).
Cook thoroughly. For food safety and quality, follow these cooking instrucitons. Conventional Oven (Preheat 400 degrees F): Prep: Remove aluminum lid. Bend lid slightly then place lid on tray so it is elevated over lasagna. Place tray on baking sheet, center rack. Cook: Frozen: 1 hour 40 minutes. Thawed (Product must be cooked to an internal temperature of 165 degrees F. Product may be thawed under refrigerateion (40 degrees F), no more than 48 hours. Do not refreeze. Convention oven instructions may be found at stouffers.com): 55 minutes. Remove lid last 5 minutes. Carefully remove from oven. Let stand 15 minutes to complete cooking. Will be hot! Ensure product reaches an internal temperature of 165 degrees F. Ovens may vary; cooking time may need adjusting. Keep frozen.