Barilla Lasagne with egg (6X500g)

2 sold in last 8 hours
In stock
Dhs. 126.00
The wide flat sheets of Lasagne pasta originally made by the Romans were called lasagne.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. No boil lasagne does not require boiling the pasta before baking,...
Size Guide
Dhs. 126.00
Add to Wish List
customers are viewing this product
The wide flat sheets of Lasagne pasta originally made by the Romans were called lasagne.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. No boil lasagne does not require boiling the pasta before baking, simply add it directly to your pan and bake.

PERFECT FOR ...

Lasagne, the most well-known pasta al forno, varies from region to region – Tuscans and Emilia-Romagnans make it with a bèchamel, a meat ragu, and grated Parmigiano; Ligurians make it with pesto. Try Lasagne with meat-based sauces like traditional Bolognese, dairy-based sauces like a classic bèchamel, and vegetable-based sauces.

ABOUT


Egg pasta

Does not require boiling the pasta before baking.

PACK SIZE(S)

  • 500 g (12 servings)

RANGE

Collezione

BENEFITS


No pre-cooking

Artisanal pasta

Crafted using the highest quality ingredients

SUITABLE FOR


Vegetarian

Fish Free

Lactose Free

Peanut Free

MORE ALLERGEN INFORMATION

INGREDIENTS & NUTRITION

What's in Barilla Egg Lasagna?

  • Eggs

    Eggs

    Pasta made from fresh eggs.

  • water ingredient

    Water

    We use Purified water in our products.


  • FULL INGREDIENTS AND NUTRITION

    COOKING & MEASURING

    Measuring your pasta

    84 grams/2.94 ounces/1 4.7/10 cups

    Our Chef’s tip


    Salt will help flavour the pasta, but avoid adding oil as your sauce won't stick.


    Have Questions?Ask An Expert
    [time] minutes ago, from [location]
    The cookie settings on this website are set to 'allow all cookies' to give you the very best experience. Please click Accept Cookies to continue to use the site.
    You have successfully subscribed!
    This email has been registered