Products:Entrees
Cheese Lasagna
A traditional cheese lasagna. Made with tender organic pasta, a tasty marinara sauce, and five cheeses carefully chosen for flavor and creaminess. A favorite with kids.
Nutritional Information
| Nutritional Facts | ||||
|---|---|---|---|---|
| Serving Size: 10.3 oz | ||||
| Servings Per Container: 1.0 | ||||
| Serving Weight: 10.3 oz | ||||
| Product UPC: 0-42272-00035-7 | ||||
|
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| Total Fat: 14g | ||||
| Saturated Fat: 8g | ||||
| Trans Fat: 0g | ||||
| Cholesterol: 45mg | ||||
| Sodium: 680mg | ||||
| Carbohydrates: 44g | ||||
| Fiber: 5g | ||||
| Sugars: 8g | ||||
| Protein: 20g | ||||
| Organic: 72% | ||||
| Vitamin A: 20% • Vitamin C: 20% | ||||
| Calcium: 45% • Iron: 20% | ||||
Ingredients : Organic lasagna pasta (organic semolina flour, organic whole wheat durum flour, water), organic tomato puree, ricotta cheese (pasteurized whey, vinegar, salt), filtered water, organic Monterey Jack and Cheddar Cheeses (pasteurized organic milk, culture, salt, enzymes [without animal enzymes or rennet]), part-skim Mozzarella and Parmesan Cheeses (pasteurized part-skim milk, culture, salt, enzymes [without animal enzymes or rennet]), organic onions, organic lowfat milk, organic extra virgin olive oil, sea salt, organic honey, organic garlic, black pepper, spices*. Contains milk and wheat.

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Your Comments
I have been meaning to send an email for quite some time. Now finally I get around to it! I just wanted to tell you how WONDERFUL I think the Black Bean Vegetable Enchilada's are. They are my very most favorite thing to eat EVER. If my freezer wasn't so small, I'd FILL it with the enchilada's. The other Amy's products are excellent as well. But your enchilada's have made me very happy.
If you have any promotional items or special offers/coupons (or if you want to send me a giant box of Amy's products with one of your chef's inside as well...) I'd be the happiest girl in the world.
I love your food. It is absolutely DELICIOUS.
All the best wishes, and thank you so very much for the great products,
Maureen Beaulieu
Oakville, CT