These lasagne sheets are made from durum wheat semolina and eggs (19.36%); the egg gives them a golden colour and a tender bite. The 500 g box states that they need no pre-cooking, so they can be layered dry with the sauce and baked directly.
They are built for the classic Bolognese lasagne with ragù and béchamel, but they work just as well for vegetable versions with roasted aubergine and tomato, or a spinach and white cheese layer. For a Turkish-style twist, layer them with spiced minced beef, tomato and a thin yogurt-béchamel, finishing with kaşar cheese on top so it browns well.
Because the sheets absorb moisture while baking, make sure each layer is well covered with sauce and do not leave dry edges. Rest the finished dish for ten minutes before cutting so the layers hold. Keep the unopened box in a cool, dry place. This product contains eggs and gluten; check the pack for any additional precautionary allergen statements.