The wide flat sheets of pasta originally made by the Romans were called lasagne. Lasagne later came to refer to a dish cooked in a pot using long flat pasta sheets, layered with minced meat, cheese, and tomatoes. Barilla Lasagne sheets do not require boiling before baking, simply layer them directly into your dish and bake.

PERFECT FOR ...

Lasagne, the most well-known of all baked pasta dishes, varies from region to region. Tuscans and Emilia-Romagnans make it with a béchamel, a meat ragu, and grated Parmigiano. Ligurians make it with pesto. Try Lasagne made with meat-based sauces like traditional Bolognese, dairy-based sauces like a classic béchamel, and vegetable-based sauces.

BENEFITS

• Great source of energy
• Low Glycemic Index, keeping you fuller, longer

Cooking Guidelines

1.  Boiling is not necessary for Egg Lasagne.
2.  Add contents of package directly to baking dish and add Lasagne, sauce and filling.
3.  Alternate layers with Lasagne, sauce and filling until desired number of layers is achieved. Bake according to recipe directions.

Storage Condition

Store in a cool and dry place away from heat humidity and Sun light or Strong Light