OVERVIEW
Eggplant Lasagna is a popular low-carb alternative to traditional lasagna. It features layers of roasted eggplant, marinara sauce, creamy ricotta, melted mozzarella, and Parmesan cheese, delivering the hearty and savory flavors of the classic dish.
KEY INGREDIENTS
Eggplant Lasagna:
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Eggplant
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Tomato Sauce
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Mozzarella Cheese
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Ricotta Cheese
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Parmesan Cheese
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Lasagna Pasta
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Onion
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Garlic
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Basil
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Italian Herbs
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Liquid Whole Eggs
DETAILED INGREDIENTS
Eggplant Lasagna: Tomato sauce (vine-ripened tomatoes, blend of extra virgin olive oil and sunflower oil, fresh sautéed onions, salt, roasted garlic, fresh basil leaves, naturally derived citric acid), water, mozzarella cheese (milk, salt, calcium chloride, microbial enzyme, bacterial culture, cellulose), eggplant, enriched durum wheat semolina, crushed tomatoes (vine-ripened fresh tomatoes, salt, naturally derived citric acid), wheat flour, ricotta cheese, Parmesan cheese, liquid whole eggs, corn starch, salt, sugar, basil, potassium sorbate, spices, and herbs.
Allergens: Milk, Soy, Sulphite.
May contain: Wheat, Egg, Milk.
NUTRITION FACTS
NUTRITION PER MEAL
Eggplant Lasagna 450 g
Calories 290
Fat 11 g / 15%
Saturated 6 g / 32%
Trans 0.3 g / 37%
Carbohydrate 33 g
Fibre 4 g / 14%
Sugars 7 g / 7%
Protein 16 g
Cholesterol 45 mg
Sodium 770 mg / 33%
Potassium 100 mg / 3%
Calcium 350 mg / 27%
Iron 1.75 mg / 10%
HEATING INSTRUCTION
These are guidelines only. The product is cooked when the internal temperature of 165°F (74°C) is reached.
MICROWAVE: Remove sleeve and plastic film. Cook for 2-3 minutes, stirring halfway through.
OVEN: Set oven to 350°F (175°C). Remove sleeve and plastic film. Place tray on cookie tray and cover with aluminum foil. Cook for 8-12 minutes, stirring halfway through. Enjoy with caution, as the product will be hot.
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