Lasagna Egg Pasta
Lasagne are rectangular pieces of pasta dough in wide flat sheets, rolled to guarantee the right consistency and porousness to enhance the sauce. Lasagne are ready after just 20 minutes in the oven. Barilla Lasagne sheets can be baked directly without boiling.
Originally made by the Romans, Lasagne later came to be referred to as a dish of long flat pasta sheets cooked in a pot with layers of minced or ground meat, tomatoes, and cheese.
Well known as baked pasta dishes, lasagne recipes vary in every region. Layering it a meat ragu and grated Parmigiano with béchamel is the version of the Tuscans Emilia-Romagnans. Ligurians have it with pesto.
Barilla suggests trying new, light and tasty recipes, with vegetables, seafood or cheese. Or with meat-based sauces like traditional Bolognese, dairy-based sauces like a classic béchamel, and vegetable-based sauces. For example, Lasagne with gorgonzola, with broccoli and walnuts or with saffron and seasonal vegetables. Traditional recipe includes the classic Bolognese ragu.
A tip: Using a good béchamel sauce only enhances the richness and flavour of the lasagne sheets.
- *Great source of energy
- *Low Glycemic Index, keeping you fuller for longer without spike in blood sugar
- *Made with 20% egg for rich, silky taste
- *Suitable for Vegetarian
How to Cook Lasagna:
Boiling is not necessary for Egg Lasagne.
Add contents of package directly to baking dish and add Lasagne, sauce and filling.
Alternate layers with Lasagne, sauce and filling until desired number of layers is achieved.
Bake according to recipe directions.
Ingredients: Durum wheat semolina, ground from durum wheat grains, purified water.
*Allergen information: contains wheat, cereals with gluten, eggs.
Storage: Store in a cool dry place. Refrigerate cooked pasta in shallow airtight containers or resealable plastic bags.
Shelf life: cooked and properly stored, 3-4 days in the refrigerator, 2-4 hours at room temperature.
Unopened, 6-8 months in the cupboard or at room temperature.
Barilla Lasagne alla Bolognese
*recipe from barilla.com
250g Barilla Lasagne
1 jar 400g Barilla Bolognese sauce
150g veal mince
150g pork mince
1/3 onion, finely chopped
1 garlic clove, crushed
50g Italian Pancetta
100g Parmigiano Reggiano cheese, grated (divided by 4 quantities)
Salt and pepper, to taste
Extra Virgin Olive oil
Salt and pepper, to taste
Gently bring milk to the boil in a medium saucepan. In a separate saucepan, gently melt the butter. Add flour and cook over low heat for a few minutes.
Once milk is boiling, transfer a little at a time to the butter mixture, continuously whisking to prevent lumps. Bring mixture to the boil and stir continuously. Simmer for 10 minutes and adjust seasoning if desired. Pass béchamel through a sieve to remove any lumps.
Preheat oven to 180°C.
Add oil to a large fry pan and when hot, add the onion and garlic and cook for 2-3 minutes. Then add the pancetta and cook for one minute. Add veal and pork mince and cook until browned, adding salt and pepper to taste. Combine with Barilla’s Bolognese sauce and bring to a simmer.
In a rectangular baking dish, spread a thin layer of béchamel on the bottom of the dish, then add Lasagne sheets. Add béchamel, then a quarter of the Bolognese sauce and Parmigiano Reggiano cheese. Repeat this process four or five times.
Bake Lasagne in pre-heated oven for 20-25 minutes and allow to rest for 5 minutes before serving.