COOKING INSTRUCTIONS Entree reheating instructions: To reheat from a refrigerated/thawed state: Bring a pot of water large enough to accommodate the cook-in bag to a boil. Reduce the boil to a simmer (med. heat - small bubbles should be rising from the bottom of the pot, but the water should not be at a rolling boil) and place the bag in the water for 20-25 minutes. NOTE: For Shrimp Creole & Parmesan Risotto, simmer for 15 minutes only. Pour off the water and carefully remove the bag (tongs are helpful in doing this, but the top of the bag is usually not so hot that you can't grab it with your fingers). After removing the bag from the water, setting it on a kitchen towel on the counter works well. Cut the bag open and pour into a serving bowl. Alternatively, you may also empty the contents of the bag into a sauce pan and reheat directly in the pan. However, the cook-in bag will retain all the moisture in the dish and is the preferred method for best results. To Reheat from a frozen state: Follow the directions for reheating from a refrigerated state, adding 10-15 minutes of simmering time. Or, plan ahead to thaw the entree for 24 hours in the refrigerator prior to reheating and follow the reheating instructions for reheating from a refrigerated state. Reheating straight out of the freezer is perfectly okay; however, if you have the time to let the entree defrost first, reheating from a thawed state is a little gentler on the food. NOTE: Shrimp Creole should be thawed in advance. Lasagna reheating instructions: To reheat from a refrigerated/thawed state: Hearty Meat Lasagna and Wild Mushroom & Polenta Lasagna: Preheat oven to 375 degrees. Remove lasagna from plastic bag and place on a sheet pan or cookie tray (do not remove foil cover). Bake 15 minutes, then remove foil. Return lasagna to the oven and continue to bake until the cheese is spotty brown and the sauce is bubbling, about 20 minutes. Cool the lasagna about 10 minutes before scooping from pan. Spinach Lasagna: Preheat oven to 400 degrees. Remove lasagna from plastic bag and place on a sheet pan or cookie tray (do not remove foil cover). Bake 20 minutes, then remove foil. Return lasagna to the oven and broil 4-6 minutes until the cheese is spotty brown and the sauce is bubbling, or bake an additional 10 minutes. Cool the lasagna about 10 minutes before scooping from pan. Bake or freeze lasagna within 5 days. From frozen, defrost lasagna in refrigerator for at least 24 hours and bake as directed above.