America's favorite baking shape, some culinary authorities think the name comes from the Latin word lasania, meaning cooking pot. Lasagne are ripple-edged strips about 2-1/4 inches wide and 10 inches long.

Creamette pasta is fortified with vitamins and minerals, including thiamin, riboflavin, niacin, folic acid and iron. It has been made right here in Minneapolis since 1912, using the finest quality durum wheat grown in America's heartland.

Semolina (wheat), Durum Flour (wheat), Niacin, Ferrous Sulfate (iron), Thiamin Mononitrate, Riboflavin, Folic Acid.

Step 1: Pick your serving size. 1/2 box pasta; 3 qt water; 2 tsp salt. Full box pasta; 5 qt water; 1 tbsp salt. Step 2: For perfect pasta, cook 10 minutes. Step 3: 1. Bring water to a rapid boil. To add flavor and reduce stickiness, add salt. 3. Cook uncovered, stirring occasionally. 4. Drain well. Separate cooked lasagna and lay on wax paper or aluminum foil to keep from sticking. Fill if desired. Make-Ahead Directions: Prepare recipe as directed, but do not bake. Cover with plastic wrap, then foil. Refrigerate up to 24 hours or freeze up to 2 months. Remove plastic wrap; replace foil. Bake; refrigerated lasagna 350 degrees F about 45-50 minutes; frozen lasagna at 350 degrees F about 2 hours or until hot and bubbly. (Times given are approximate.)