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Whole Grain Pasta Nutrients

Wheat Market Report Size, Share, Trends, Growth, Forecast Analysis Report

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The global wheat market is experiencing significant growth and is expected to continue this trend over the next few years. Wheat is consumed as a staple food in most countries. Wheat is a grass commonly grown for its seeds, a cereal grain that is a staple food worldwide. The genus Triticum comprises several types of wheat together, the most common of which is common wheat (T. aestivum). From a botanical point of view, the wheat kernel is a type of fruit known as a caryopsis. Wheat is produced on more arable land than any other type of food crop. World trade in wheat is higher than all other types of crops put together. Various types of wheat are grown and sold in the market, including einkorn wheat, hard white wheat, soft white wheat, hard red winter wheat, hard sprint winter wheat, soft red winter wheat, and durum wheat. The amount of nutrients in wheat varies depending on the type. The most common types of nutrients found in all types of wheat are protein, thiamine, riboflavin, niacin, vitamin B6, carotene alpha, carotene beta, vitamin A, lutein, zeaxanthin. The minerals include iron, zinc, phosphorus, potassium, and manganese.

Market scope and structural analysis

Reporting metric details
Market size available for years 2020-2027
Base year taken into account 2019
Forecast period 2021-2027
Forecast unit Value ($ USD)
Segments covered Type, application, vertical and region
Regions covered North America (US, Canada and Mexico), Europe (Germany, UK, France, Italy, Spain and the rest of Europe), Asia-Pacific (China, Japan, India, Australia, Malaysia, Thailand, Indonesia and the US) rest of the Asian – Pacific) and LAMEA (Middle East, Brazil and the rest of LAMEA)
Company covered Farmers Grain Company, Wudeli Flour Mill Group, Ardent Mills LLC, Archer Daniels Midland Company, General Mills, Allied Pinnacle Pty Limited, Manildra Milling Pvt Ltd., Acarsan Flour, Korfez Flour Mills, George Weston Foods Ltd. and Hodgson Mill Inc.

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COVID-19 scenario analysis

The global COVID-19 outbreak has had a severe impact on all economic sectors. The COVID-19 outbreak has resulted in medical emergencies that have increased the demand for food, hygiene products, and medical devices. In addition, sales of traditional, healthy, and staple foods increased significantly during this pandemic. There is still strong demand for frozen non-vegetarian foods, fruits and vegetables, eggs, legumes, flour and whole grains. However, non-essential products such as packaged groceries, coffee, pastries, milkshakes, candy, chocolates, cheese, and other baked goods saw their sales decline. In addition, the lockdown imposed in various countries has hampered the production and supply chain of wheat producers. In addition, consumer purchasing behavior may change permanently after COVID-19. On the contrary, businesses need to have a robust recovery sales plan in place. For example, they may need to add e-commerce platform and omnichannel to their supply chain.

Most important influencing factors: market scenario analysis, trends, drivers and impact analysis

The main drivers of the wheat market are the increase in global wheat consumption and population growth. In addition, the rise in public health awareness has led to an increase in wheat consumption and a decrease in junk food consumption. Wheat is used to make biscuits, cakes, flatbreads, sauces, bread, muffins, noodles, pastries, granola bars, sweet and savory snacks, noodles, crackers, crispbread and other confectionery products that are increasing demand worldwide.

The organically grown wheat segment is expected to dominate the date market in the forecast years as awareness of the health benefits of organic foods increases.

Additionally, the widespread use of wheat in the food and beverage, cosmetics and personal care, pharmaceutical companies, animal feed and nutritional supplement industries supports the market to remain profitable for years to come. In addition, wheat flour is now also used to make adhesives, bioplastics and paper.

The global wheat market trends are as follows:

New products are introduced to make the market flourish

Manufacturers are keen to increase wheat production to meet increasing demand. New technologies in cultivation techniques and government support are accelerating wheat production. In addition, the use of wheat in the food and beverage industry has increased. For example, Nestle Maggie Atta introduced Noodle to serve health conscious customers. In August 2019, Arcadia planned to commercialize value-added wheat. It was announced that “good wheat” would be introduced as a retail flour with reduced allergenicity and high protein content in wheat flour.

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Important segments covered

segment Subsegment
Art
application
  • household
  • food and drinks
  • Pharmaceutical
  • Food supplements
  • Cosmetics & body care
  • Other
Distribution channel
  • Supermarket / hypermarket
  • Grocery store
  • Wholesaler
  • E-commerce platform

Main advantages of the report

  • This study presents the analytical representation of the global wheat industry along with the current trends and future estimates to determine the investment pockets ahead.
  • The report provides information about the key factors, restraints, and opportunities along with a detailed analysis of global Wheat Market Share.
  • The current market will be quantitatively analyzed from 2020-2027 to highlight the global growth scenario for the Wheat Market.
  • Porter’s Five Forces Analysis shows the potency of buyers and suppliers in the market.
  • The report provides a detailed market analysis depending on the level of competition and the way in which the competition will take shape in the coming years.

Questions Answered In Global Wheat Market Research Report:

  • Who are the leading players in the global wheat market?
  • Which current trends will influence the market in the next few years?
  • What are the driving factors, restraints and opportunities in the market?
  • Which future prognoses would help to take further strategic steps?

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About allied market research:

Allied Market Research (AMR) is a full-service market research and management consulting division of Allied Analytics LLP based in Portland, Oregon. Allied Market Research offers global companies as well as medium and small companies unsurpassed quality of “market research reports” and “business intelligence solutions”. AMR is committed to providing business insights and advisory services to assist our clients with strategic business decisions and sustainable growth in their respective market domains. AMR offers its services in 11 industries including Life Sciences, Consumer Goods, Materials and Chemicals, Construction and Manufacturing, Food and Beverage, Energy and Energy, Semiconductors and Electronics, Automotive and Transportation, ICT and Media, Aerospace and Defense, and BFSI .

We have professional corporate relationships with various companies and this helps us unearth market data which will help us create accurate research data tables and confirm the highest accuracy of our market forecasts. All of the data contained in the reports we publish are extracted through primary interviews with top officials from leading companies in the domain in question. Our secondary data acquisition methodology includes extensive online and offline research and discussions with knowledgeable professionals and industry analysts.

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Whole Grain Pasta Nutrients

Make your next barbecue a healthy one

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Summer tends to mean more outdoor dining options. Whether you are hosting a meal event, packing a picnic, participating in a social activity and bringing food, or just preparing a meal for the family, why not consider some delicious options that also promote better health.

Typical grilled dishes often contain processed and / or high fat meats, lots of refined starches, foods high in sodium, desserts and beverages with added sugar, snacks that are high in calories but low in nutrients, and with a minimal amount of fruits and vegetables. These can be detrimental to health, especially if consumed frequently.

In considering some outdoor eating goals, in addition to improving the quality of the food on offer, it is essential that the food be kept at a safe temperature. This means the provision of cold rooms (< 40 degrees) or keeping hot foods hot (> 140 degrees) until the time of consumption. This goal is not only intended for protein foods such as meat, but also for other products. All food has the potential to harbor microbes that grow in this temperature range and can potentially lead to disease.

The way food is grilled also has an impact on food safety. Indirect cooking is a better plan than direct heat, which leads to char. Marinating can also reduce the production of substances that are created during grilling that can otherwise contribute to health problems.

When deciding what to prepare, think about ingredients that fit a healthy profile. This means lean, less processed meat, skinless poultry, fish, seafood, vegetable proteins such as beans, lentils, nuts, seeds, soy products, a strong emphasis on fruits and vegetables, minimal amounts of added sugar. Sodium, saturated fat, and the use of whole instead of refined grains.

The taste of food can be enhanced with fresh herbs, unsalted spices and rubs, homemade dressings with various vinegars, mustard, olive oil, lemon or lime juice or peel, and fresh or roasted onions, garlic, spring onions and shallots. Pesto or a light rubbing of strong cheese like parmesan can add flavor to foods like a cold pasta salad.

For snacking, baked whole grain or bean chips and various raw vegetables with salsa, guacamole, hummus or other bean dip are good choices. Popcorn (without a lot of butter or salt) is always a hit. How about a trail mix made from nuts, whole grains and some dried fruit?

As a starter, you can serve bite-sized pieces of wholemeal bread spread with pesto or herb goat cheese with halved grape tomatoes and fresh basil. You can cut across slices of Thai salad wraps or a whole grain wrap with healthy fillings. A cold fruit soup with berries, peaches, mango or other fruits and yogurt can be served in small cups. Fruit skewers on small wooden skewers look colorful. How about a thick slice of heirloom tomato with a devilish egg or a caprese salad made from tomatoes, mozzarella and fresh basil – both sprinkled with balsamic vinegar.

As a main course, some protein items can be served alone with side dishes or incorporated into other dishes. For example, grilled fish is great in a fish taco. Kabobs make a wide variety of vegetables possible. Grilled chicken or shrimp can be the protein in a meal with vegetables and cooked whole grains. Plant-based proteins like beans, lentils, nuts, and seeds work well in a variety of salads and cereal dishes. Veggie burgers or marinated tofu are some of the plant-based main dishes.

A grill basket is a practical grill accessory. It can be used to grill vegetables or to sear them on the grill. An example would be to marinate raw chicken in olive oil, balsamic vinegar, and garlic, then stir frequently with bite-sized vegetables (peppers, onions, zucchini, summer squash, mushrooms, etc.) and grill until all the ingredients are cooked through.

With the side dishes, the possibilities are almost unlimited. In addition to the summer favorite, corn on the cob, there are numerous salads and mixed varieties. A refreshing side dish would be a bowl of fresh fruit with mint leaves or a dash of balsamic vinegar.

Grilled vegetables, especially when seasoned, can provide unique flavors as a stand-alone product or can be added to mixed dishes. Spices can be as varied as vinegar or lemon juice with olive oil, a lime / caraway / olive oil dressing, a pinch of roasted nuts or seeds, a lightly grated Parmesan cheese, chopped fresh herbs (such as basil, dill or coriander), or a dressing with curry spice. These spices can also be used on a fresh lettuce with various vegetables or as a substitute for mayonnaise in coleslaw.

A delicious salad can be prepared from steamed corn on the cob, halved grape tomatoes, diced mozzarella balls, chopped avocado, chopped fresh herbs (basil, oregano, parsley) and a lemon / olive oil dressing. You can add other proteins to this dish, such as chicken, shrimp or edamame and / or dark leafy vegetables.

One-dish meals can be based on a cooked whole grain such as brown rice, quinoa, whole wheat pasta, farro or wheat berries. For more flavor, you can cook these in low-sodium chicken or vegetable broth. Add any number of options to the grain, such as: B. grilled, roasted or raw vegetables, raw / sautéed / roasted onions (spring onions, red or white onions, garlic or shallots), dried or fresh fruits and one or more protein products (poultry, fish or other seafood, lean meat, low-fat cheese , Beans, lentils, tofu, edamame, nuts, seeds). Add some chopped fresh herbs and a dash of vinaigrette.

When it comes to drinks, think of options with minimal added sugar. This can be water, flavored water, or water with added fruit slices. How about a “Make your own smoothie” station? Offer a variety of fruits, leafy greens, fresh mint, yogurt, milk or soy milk, and maybe some spices like cinnamon.

For a healthy dessert who doesn’t like the summer favorite – watermelon!

So, with a little creativity and planning, you can offer delicious and healthy summer dishes for friends and family at your next summer dinner or dinner event.

Pam Stuppy

Pam Stuppy, MS, RD, LD is a registered, licensed nutritionist with nutritional advice offices in York, ME and Portsmouth, NH. She has also been a nutritionist for Phillips Exeter Academy, holding workshops nationwide, and providing advice on sports nutrition. (See www.pamstuppynutrition.com for more nutritional information, some healthy cooking tips and recipe ideas).

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Whole Grain Pasta Nutrients

Everything you ever wanted to know about gluten-free

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Gluten has become a popular topic, and there is a lot of confusion as to whether going gluten-free is a legitimate pursuit or just an unfounded fad.

Let’s clear it up. Here’s what it is, why it may be necessary to remove it from your diet, and the typical pitfalls to avoid when opting for a gluten-free diet.

What is gluten

It’s a type of protein naturally found in wheat (including spelled, kamut, farro, and bulgur), barley, rye, and triticale. However, as an additive, it acts like a binder that holds food together, so you can find it in products that range from salad dressings to vitamins; it can even be in lip balm.

Is it bad for you

There are legitimate medical conditions that make people intolerant to gluten. The most common is celiac disease, an autoimmune disease in which eating gluten causes damage to the small intestine (more on this below).

Some people believe that it is harmful to everyone and should be avoided across the board. So far, there isn’t a lot of research to support this. A 2017 study published in the BMJ followed over 100,000 people without celiac disease for 26 years. The researchers found no link between long-term consumption of gluten through food and the risk of heart disease, a concern that people in and outside of the medical community had.

Gluten-free and high-carbohydrate foods
Gluten-free and high-carbohydrate foods, including sweet potatoes and fruits, are nutritious and healthy. (Photo credit: Louis Hansel / Unsplash)

Another study published in the American Journal of Gastroenterology in 2019 looked at over 160,000 women without celiac disease. The scientists concluded that dietary gluten intake in adulthood was not linked to a risk of microscopic colitis, also known as inflammation of the colon lining, which was another potential problem.

Still, some people want to avoid it even if they don’t have a disease that causes gluten intolerance. As a nutritionist, I agree that a customer can become gluten-free as long as they consume a variety of nutritious whole-food sources of carbohydrates. In short, you don’t need gluten, but you do need a wide range of nutrients and energy-supporting carbohydrates that are easily obtained while avoiding gluten.

Why do people go on a gluten-free diet?

Gluten is found in many foods, so killing it entirely can be a huge obligation, but there are medical conditions that call for strict gluten avoidance. Here, too, someone with celiac disease has to eliminate them completely from their diet. This is because even consuming small amounts of gluten can trigger serious symptoms such as abdominal pain and gas. However, celiac disease isn’t the only condition that warrants a gluten-free diet. Some doctors recommend that people with other autoimmune diseases such as inflammatory bowel disease, Hashimoto’s thyroiditis, psoriasis, lupus, and rheumatoid arthritis avoid gluten.

There is also gluten sensitivity without celiac disease. In people with this condition, eating gluten causes bothersome side effects due to an inflammatory reaction. Symptoms can include flu-like feelings, gas and other gastrointestinal problems, mental foggy, and tiredness. The remedy is to avoid gluten.

(Photo: Pille R. Priske / Unsplash)

Another condition, dermatitis herpetiformis (DH), is a skin rash that results from eating gluten. While people with celiac disease can also have DH, you can have DH without being diagnosed with celiac disease.

Finally, if you have a wheat allergy, you need to avoid some sources of gluten. Sometimes mistakenly referred to as an allergy, a wheat allergy can lead to a serious reaction to any of the proteins found in wheat, including gluten. Wheat must be avoided if you have a wheat allergy, but you may not need to cut out non-wheat grains that contain gluten. Swelling or itching in the mouth or throat, hives, shortness of breath, gastrointestinal problems and, in severe cases, anaphylaxis are possible symptoms of a wheat allergy.

Even for people without any of these conditions, eliminating gluten can improve health, energy, and weight management – but only if it means replacing highly processed foods that traditionally contain gluten with whole, naturally gluten-free foods. For example, if switching to gluten results in a change, such as replacing a dense bagel of refined white flour with a bowl of oatmeal with fruit and nuts, you may see benefits even if your body isn’t specifically gluten-sensitive.

Is it healthy?

Gluten-free foods can be healthy, but they can also be highly processed and lacking in nutrients. Whole grain gluten-free products like brown rice and quinoa are full of vitamins, minerals, antioxidants, and fiber, and have research-backed health benefits. Other naturally gluten-free, high-carbohydrate foods such as sweet potatoes and fruit are also nutritious and healthy.

Unfortunately, the gluten-free craze has sparked a boom in highly processed foods made with refined versions of gluten-free grains like white rice. From pizza crusts to cupcakes, you can buy practically anything in a gluten-free version these days. The fact that a product is gluten-free doesn’t automatically make it healthy; it just makes it acceptable to someone who needs or wants to avoid gluten.

In my practice, I’ve seen people gain weight after becoming gluten-free from eating too much processed gluten-free foods like muffins, donuts, crackers, bread, and cookies. If diet is your priority, check out the ingredients list. Unless it’s an occasional treat, a product’s ingredients should read like a recipe you might have made in your own kitchen. And if grains are included (some gluten-free products are made with other starches like potatoes or cassava) they should be whole (like brown or white rice), which means they haven’t been stripped of their fiber and nutrients. In other words, there are packaged gluten-free foods that are healthy, like chickpea noodles, but you need to look beyond “gluten-free” on a package to isolate it.

Beware of the myths

Since going gluten-free became mainstream, I’ve heard a lot of myths about this protein, and I’ve seen some common gluten-free missteps. For example, I’ve met a lot of people who say they’re gluten-free, but in reality they’ve only eliminated wheat-based foods like bread, pasta, and bagels. As mentioned earlier, wheat is just a source of gluten.

Some people also think that gluten is found in all types of grain. In fact, there are several naturally gluten-free grains, including rice, corn, quinoa, amaranth, buckwheat, millet, sorghum, teff, and oats – that is, as long as they have not been contaminated with other gluten-containing grains during processing. (Note: this is the reason why some oatmeal is specifically labeled gluten-free. It is not a different type of oat, and the gluten has not been removed; it simply has not been brought into contact with it.) Some people also believe that all of them contain high-carb foods Gluten, which causes them to eliminate carbohydrate-free foods like potatoes or even fruits. The truth is, most whole foods are naturally gluten-free, with the exception of a handful of grains.

Bottom line

Going gluten-free shouldn’t be dismissed as a trend. Some people don’t have to do anything to feel good. Others may choose to avoid it because it will help them make healthier choices, like snacking on fruits and nuts instead of pretzels. If you choose to go gluten-free, be sure to avoid some of the pitfalls mentioned. And if you need more personal advice on how to meet your nutritional needs on a gluten-free diet or how to treat a chronic condition, contact a registered nutritionist who can advise you individually.

Cynthia Sass, MPH, RD, is the nutrition editor for Health, a New York Times best-selling author, and a private performance nutritionist who has advised five professional sports teams.

This story first appeared on www.health.com

Main and Feature Image: Photo by Peter F on Unsplash

© 2021. Health Media Ventures, Inc.. All rights reserved. Licensed by Health.com and published with permission from Health Media Ventures, Inc. Duplication in any language, in whole or in part, without prior written permission is prohibited.

Health and the Health logo are registered trademarks of Health Media Ventures, Inc. Used under license.

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Whole Grain Pasta Nutrients

Your New Go-To For a Meatless Meal

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UT Extension County Director Elizabeth Sanders made garden vegetable lasagna. UT Extension’s Department of Family and Consumer Sciences offers research-based education across Tennessee to help families select and prepare foods that result in healthy eating habits, as well as the safe preservation and handling of food. To learn more about these resources and the programs available in your community, contact your County Extension Office. Further information can be found at https://fcs.tennessee.edu/food/.

1. CHOOSE VEGETABLES

Choose a combination of two vegetables (when cooked they should make about 4 cups) Examples of vegetable combinations: asparagus and mushrooms, spinach and zucchini, broccoli and carrots, eggplant and peppers, eggplants and onions.

PREPARE VEGETABLES

Cook vegetables before assembling lasagna. Use the cooking method that is appropriate for the type of vegetable you have chosen.

1 pound of firm, hard vegetables steam-sautéed

Boil in 1/3 cup water with 2 cloves of garlic, chopped; 2 teaspoons of butter or olive oil; and 1/2 teaspoon salt until the water has evaporated.

Asparagus – Cut thin spears of asparagus and cut them into 1-inch pieces (if asparagus is thick, cut it in half lengthwise before slicing it into pieces).

Broccoli – cut florets, peel and slice stems, cut into 1/4 inch thick slices.

Carrots – peel and cut into 1/4 inch slices.

Cauliflower – cut into medium-sized florets.

1 pound of tender vegetables sautéed

Heat a tablespoon of olive oil in a large pan over medium heat. When the oil begins to shimmer, add the vegetables and a pinch of salt and cook, stirring frequently, until the vegetables are soft and the liquid evaporates, 5 – 7 minutes. Stir in the garlic and cook for about 15-20 seconds until it is fragrant.

Bell Peppers * – yellow or red bell peppers, pitted, pitted, and cut into 1/4 inch strips.

Mushrooms – rinsed and sliced.

Onions – red, yellow or white, halved and thinly sliced.

Spinach – washed and cleaned

1 pound of tender vegetables, grilled

Set the oven rack to the highest position and preheat the grill. Brush both sides of the vegetables lightly with oil and sprinkle with salt. Grilling, turning once until brown spots appear on each side, 7-10 minutes. Sprinkle hot vegetables with garlic, toss gently and set aside until assembly.

Eggplant – trimmed and cut into 1/3-inch-thick rounds.

Zucchini – trimmed and cut into 1/3-inch-thick rounds.

Yellow Pumpkin – trimmed and cut into 1/3-inch-thick rounds.

* Roasted peppers have a sweeter, more intense taste than sautéed peppers. To roast in the oven, heat the grill to high and place a rack in the top third of the oven. Place the peppers directly on the wire rack. Roast for about 20 minutes, turning occasionally until they turn black and form bubbles on all sides. Let cool in a bowl covered with plastic wrap. If you have a gas stove, turn a burner on the highest setting and place your pepper directly on the flame. Use tongs to twist the peppers until the skin is completely blackened. After the peppers have cooled down, peel off the skin and seeds and cut into thin strips.

2. THE SAUCE

White sauce with parmesan flavor

ingredients

2 1/2 cups of low-fat or fat-free milk

1 cup fresh or canned low-sodium chicken or vegetable broth

6 garlic gloves, chopped

3 tablespoons of butter

5 tablespoons of all-purpose flour

1/2 cup of grated parmesan cheese

1/4 teaspoon salt of ground black pepper

Directions

In a 1 liter microwave-safe container, heat the milk, stock and garlic on high power until steaming hot, about 8 minutes. Melt the butter in a large saucepan over medium heat. When it’s melted, stir in the flour and continue to cook, stirring constantly, until well blended. Pour in the hot milk mixture at once and stir vigorously until the sauce is smooth and begins to bubble and thicken. Stir in the parmesan and season with 1/4 teaspoon salt and pepper. Remove from heat and cover.

Red sauce

ingredients

3 tablespoons of butter

2 medium onions, halved and thinly sliced

2 cloves of garlic, chopped

1/4 teaspoon dried basil

1 can of mashed tomatoes (28 ounces)

1 can of diced tomatoes (14-1 / 2 ounces)

Salt (optional) and ground black pepper

Preparation Heat the butter in a large saucepan over medium heat. Add onions and cook, stirring frequently, until soft and golden brown, about 10 minutes. Add the garlic and basil and cook for about 30 seconds longer until it is fragrant. Stir in tomatoes; Rinse cans with about 1/4 cup of water and add to saucepan. Bring to a simmer, reduce heat to low and simmer for 10 to 15 minutes to mix the flavors. Season to taste with salt (optional) and pepper.

3. THE PASTA

Prepare 12 lasagne noodles according to the manufacturer’s instructions. When cooking lasagna noodles, they are best when undercooked. When baking the lasagna, the pasta absorbs moisture from the ingredients. Whole wheat or mixed noodles provide more fiber and nutrients and tend to be more filling than refined noodles.

4. THE CHEESE

For lasagna with white sauce: 2-1 / 2 cups of partially skimmed mozzarella, fontina or provolone, 3/4 cup of grated parmesan. For lasagna with red sauce: 1-1 / 2 cups ricotta cheese (if grainy, use a food processor for smoothing) 2-1 / 2 cups partially skimmed mozzarella cheese, grated 3/4 cup grated Parmesan cheese.

5. ASSEMBLY

For white sauce lasagna: Spread 1/4 cup sauce on the bottom of a 13×9 inch baking pan. Layer with 3 lasagne noodles, 2/3 cup sauce, half of a cooked vegetable (alternating layers of each variety), 1/2 cup of grated cheese, and 2 tablespoons of parmesan. Repeat 3 more times. For red sauce lasagna: Spread 1/4 cup sauce on the bottom of a 13×9 inch baking pan. Layer with 3 lasagna noodles, 6 tablespoons of ricotta cheese spread over the pasta, 2/3 cup of sauce, half of one of the cooked vegetables (alternating layers of each variety), 3/4 cup of mozzarella and 2 tablespoons of parmesan. Repeat 3 more times.

6. BAKE

Seal lasagna with foil and bake at 350 ° F for 35 or 40 minutes until bubbly.

7. FREEZE SOME FOR LATER

When you freeze prepared food, chill the food quickly and then pack it in wide-mouth rigid containers or foil-lined casserole dishes in the quantities you will be using at one time. Leave some head space for the food to expand.

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