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This lasagna is very versatile because you can cook in two different ways. Whole blanched for 3 minutes in salted water, lat in the roasting pan for the classic preparation with meat or with pesto, a really tasty and original alternative to the classic lasagna bolognese. Otherwise you cut along the dotted line, dive one by one into salted boiling water to which you add a teaspoon of olive oil and cook for eight minutes. Once drained you can seasoned with mushroom or touch with pesto for the classic Italian preparation.

In packs of 500 g shelf life: 24 months from date of manufacture

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