We have been trusted for generations to ensure that only the finest quality ingredients make it from the field to your family's table. Today, our special flour blend ensures that Skinner® pasta is... Always firm, never sticky, and simply delicious. We guarantee it!

Durum Wheat Semolina, Eggs.

Step by Step Lasagna Directions: 1 lb. ground beef. 3 cups (24 oz. jar) pasta sauce. 1 3/4 cups (14 oz.) ricotta cheese. 1 egg, slightly beaten. 1/2 tsp dried basil leaves. 1/2 tsp dried oregano leaves. 12 pieces Skinner Oven Ready Lasagna, uncooked. 4 cups mozzarella cheese, shredded. 1/2 cup grated parmesan cheese. Preparation: Heat oven to 400 degrees F. In large skillet, cook meat until browned; removed from heat and drain. Stir in pasta sauce. In a small bowl, stir together ricotta cheese, egg, basil and oregano. Assembly: First, in a 13x9x2 inch greased baking dish, spread 3/4 cup meat sauce. Second, place 3 pieces uncooked pasta crosswise over sauce. Pieces should not overlap or touch side of the pan. Third, spread 2/3 cup of ricotta mixture evenly over pasta. Spread 3/4 cup meat sauce evenly over ricotta covering pasta completely; sprinkle with 1 cup mozzarella cheese. Repeat steps 2 and 3 two more times. Top with remaining 3 pieces of pasta. Spread remaining meat sauce completely over pasta; sprinkle with remaining mozzarella and Parmesan cheese. Cover with aluminum foil and bake 35 minutes. Remove foil and bake additional 5-10 minutes uncovered. Let stand 5 minutes before cutting. Microwave Directions: In microwave-safe dish, prepare recipe as directed; omit mozzarella and parmesan cheese on top layer. Cover with plastic wrap. Microwave high (100%) 15-17 minutes, turning twice during cooking. Carefully remove plastic wrap; sprinkle with remaining mozzarella and parmesan cheese. Replace plastic wrap. Microwave at high (100%) 4 minutes or until bubbly. (cooking time may vary based on size of microwave). Make Ahead Directions: Prepare recipe as directed; do not bake. Cover with plastic wrap, and then cover with foil. Refrigerate up to 48 hours or freeze up to 2 months. Remove plastic wrap; replace foil. Bake refrigerated lasagna at 400 degrees F about 45 minutes and frozen lasagna about 1 hour 35 minutes, removing foil during last 5 minutes of baking.