Barilla Lasagne Sheets 500g

Barilla Lasagne Sheets

Barilla Lasagne Sheets are a type of pasta that is made from durum wheat semolina. They are flat and wide, and they are designed to be used in lasagna dishes.

Ingredients:

• Durum wheat semolina

Nutritional Information (per 100g):

• Calories: 131
• Fat: 1g
• Saturated fat: 0g
• Carbohydrates: 27g
• Sugar: 1g
• Protein: 7g
• Salt: 0.5g

Suggested Use:

• Barilla Lasagne Sheets can be cooked in boiling water for 8-10 minutes, or until al dente.

Storage:

• Store Barilla Lasagne Sheets in a cool, dry place.
• The product has a shelf life of 24 months.

Here are some tips for cooking Barilla Lasagne Sheets:

• Bring a large pot of water to a boil.
• Add salt to the water to taste.
• Add the pasta to the boiling water and stir to prevent sticking.
• Cook the pasta for 8-10 minutes, or until al dente.
• Drain the pasta and assemble your lasagna dish.

Enjoy!

Here is a recipe for a classic lasagna:

Ingredients:

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (10 ounce) can tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15 ounce) container ricotta cheese
• 1 (10 ounce) package spinach, thawed and squeezed dry
• 1 (10 ounce) package shredded mozzarella cheese
• 12 Barilla Lasagne Sheets

Instructions:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large skillet, brown the ground beef over medium heat. Drain off any excess grease.
• Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
• Stir in the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer and cook for 15 minutes.
• In a medium bowl, combine the ricotta cheese, spinach, and 1/2 cup of the mozzarella cheese.
• Spread a thin layer of the tomato sauce mixture in the bottom of a 9x13 inch baking dish.
• Top with 3 lasagna sheets, overlapping as needed.
• Spread with half of the ricotta cheese mixture.
• Top with another layer of lasagna sheets.
• Spread with the remaining tomato sauce mixture.
• Top with the remaining mozzarella cheese.
• Bake for 30 minutes, or until the cheese is melted and bubbly.
• Let stand for 10 minutes before serving.