PASTA (DURUM WHEAT SEMOLINA, WATER), WATER, WHITE CHICKEN MEAT, MILK, ONION, SPINACH, PARMESAN CHEESE (PASTEURIZED PART SKIM MILK, CHEESE CULTURES, SALT, MICROBIAL ENZYME), ROMANO CHEESE MADE FROM COW’S MILK (PASTEURIZED MILK, CHEESE CULTURES, SALT, MICROBIAL ENZYME), ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, ASCORBIC ACID [DOUGH CONDITIONER], THIAMINE MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID), SKIM MILK POWDER, CANOLA OIL, CHICKEN SOUP BASE (SALT, DEHYDRATED CHICKEN, CHICKEN FLAVOR [CHICKEN FAT, NATURAL FLAVOR], RICE FLOUR, CANE SUGAR, DEHYDRATED VEGETABLES [DEHYDRATED ONIONS, DEHYDRATED GARLIC], SPICES, TURMERIC [FOR COLOR], CELERY), MODIFIED CORNSTARCH, YEAST EXTRACT, SALT, BLACK PEPPER, GARLIC POWDER, NUTMEG.
Holly Bee –
A nice alternative to the traditional tomato and beef lasagna but if you like the original lasagna you’ll probably stick with the original.
I liked the slight chewiness of the pasta. There was plenty of spinach bits and chicken and the cheese was creamy. But for the amount of sodium it wasn’t very salty or all that tasty.
Friends told me when they tried this lasagna it was too salty and others said this was their new favorite lasagna so I guess it depends.