Eggplant Parmesan with Roasted Vegetables and Sundried Tomato Sauce Ricotta, Mozzarella, Carrots and Peppers
Ingredients:
Eggplant, Ground Tomatoes in Light Puree (Tomatoes, Salt, Citric Acid), Water, Ricotta Cheese (Whey, Milk, Vinegar, Xanthan Gum, Locust Bean Gum, Guar Gum {Stabilizers}), Onions, Mozzarella Cheese (Cultured Pasteurized Part-Skim Milk, Salt and Enzymes), Tomato Paste, Zucchini, Cornstarch, Green Bell Peppers, Carrots, Honey, Red Bell Peppers, Expeller Pressed Canola Oil, Sun Dried Tomatoes (Tomatoes, Salt), Parmesan Cheese (Pasteurized Milk, Cheese Salt, Enzymes, Flow Agent: Cellulose Powder added to prevent caking), Basil, Potassium Chloride, Garlic Powder, Black Pepper, Spices, Extra Virgin Olive Oil, Chili Pepper, Citric Acid.
Allergens:
Contains: Milk
VEGETARIAN MEAL
Weight: 10 oz. (283g)
Heating Instructions:
Keep frozen until ready to heat. Remove from outer packaging.
Microwave Oven: Puncture the plastic seal covering the tray several times with a fork. Place tray in microwave oven and heat on high for approximately 4-4.5 minutes. Let stand for 2 minutes before serving. (Variations do occur in microwave ovens, so consult your owner’s guide for exact settings and time).
Conventional Oven: Preheat oven to 350F. Puncture the plastic seal covering the tray several times with a fork. Place tray on baking sheet in center of oven. Heat approximately 35-40 minutes or until hot.
Let stand 2 minutes before serving.