Tinkyáda Pasta Joy Ready Lasagne Brown Rice Pasta, 10 oz

Tinkyáda Pasta Joy Ready Lasagne Brown Rice Pasta, 10 oz

Not Mushy!® Promising a delightful eating experience

This pasta is made from quality rice and formed to gourmet class. For years, our focus has been on making a pasta from rice that delivers an ultimate enjoyment of pasta.

Rice does not contain gluten and is consumed by many that follow a gluten-free diet. To these many, it may be good to know that we specialize in making rice pastas. We do not make products from other grains or cereals.

Joy! A rice pasta that cooks like any regular pasta. Award-winning taste. Al dente and not mushy. Its texture, superb.

Perfect for a light-tasting family meal, for serving your loved ones and guests who are sure to appreciate, with joy!

Recipe

Rice Pasta Lasagne with Roasted Peppers, Eggplant and Zucchini
9 lasagne sheets
2 tsp crushed garlic
1/2 tsp chopped oregano leaves
3/4 cup diced onions
1/3 cup 2% milk
8 oz. shredded mozzarella cheese
2 red or yellow sweet peppers
1/2 salt
2 cups eggplant, peeled and diced
1-1/2 cups diced mushrooms
3 cans (8 oz. each) tomato sauce
1/3 grated parmesan cheese
1 tbsp olive oil
1/4 tsp pepper
2 cups chopped zucchini
1-1/2 cups ricotta cheese

Cook rice pasta according to package instructions. Rinse with cold water and drain well.
Broil peppers until charred on all sides, turning occasionally for about 15 minutes. Rinse peppers in cool water; remove the top, peel and de-seed. Slice into thin strips. Set aside. Preheat oven to 350°F (180°C)
Heat olive oil in large nonstick skillet; saute garlic, eggplant, zucchini and onions until just tender-about 5 minutes. Add mushrooms, and cook for 3 more minutes. Add sweet peppers, oregano, salt and pepper to taste and set aside.
In a small bowl, mix ricotta cheese and milk until smooth.
In ungreased baking pan (13" x 9" x 2"), or baking dish (11-3/4" x 7-1/2" x 1-3/4"), pour 1/3 tomato sauce onto bottom of pan. Place 3 lasagne sheets on top of sauce. Add half the vegetable mixture, half the ricotta mixture, half the mozzarella and half the Parmesan cheese over the top. Repeat with 1/3 sauce, 3 lasagne sheets, remaining vegetable mixture, ricotta mixture and mozzarella cheese. Add remaining lasagne sheets, tomato sauce and top with parmesan cheese. Cover and bake for 30 minutes.
Note: Peppers, eggplant and zucchini can be replaced by 1 lb. of ground beef if desired.

Store in a Cool & Dry Place

Gluten Free, Kosher, Low Sodium, No Artificial Ingredients, No High Fructose Corn Syrup, No Added Sugar, Non GMO, Soy Free, Vegan, Whole Grain

Serving size: 46 gram

Ingredients: Brown Rice, Water

Free From: Nuts / Tree Nuts, Soy

Calories: 170 calorie
Total fat: 1.5 gram (2%)
Saturated fat: 0 gram (0%)
Trans fat: 0 gram
Polyunsaturated fat: 0.5 gram
Monounsaturated fat: 0.5 gram
Cholesterol: 0 milligram (0%)
Sodium: 0 milligram (0%)
Total carbohydrate: 37 gram (13%)
Dietary fiber: 2 gram (7%)
Total sugars: 0 gram
Added sugars: 0 gram (0%)
Protein: 3 gram
Vitamin d: 0 microgram (0%)
Calcium: 7 milligram (0%)
Iron: 0.6 milligram (4%)
Potassium: 67 milligram (2%)
Thiamin: 0.1 milligram (8%)
Riboflavin: 0 milligram (0%)
Niacin: 2 milligram (15%)
Folate: 6 microgram (2%)
Folic acid: 0 microgram