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The recipe for lasagne comes from north-centre Italy, in particular from the Emilia region, where the authentic egg pasta was born. They are flat sheets of dough 95 mm wide, 178 mm long and 0.78 mm thick. They have a rough and porous surface so, in combination with the sauce, the layers of pasta can yarn well in the oven. Lasagna is one of the oldest pasta we know. The name is derived from the Latin "Lagana" what "pasta cut into slices" means.
One of the best known brands in Italy: Barilla. In 1877, Pietro Barilla opened his first pasta shop in Parma. That was the start of a multinational that currently produces food all over the world. The Barilla pasta factories create a pasta of particularly good quality. The legend goes that Riccardo Barilla brushed the sleeves of his black suit with flour. If no spots were left behind after he had brushed, then the flour was dry and finely grounded enough to use for Barilla pasta.
Lasagne La Collezione Barilla can be baked in the oven (without pre-cooking) in just 20 minutes, always giving you a greatly elegant result. If you wish to prepare them with traditional recipes, we suggest the classic and generous bolognese sauce, made with vegetables, tomatoes and ground meat. But also try for a change lasagne with gorgonzola cheese (a typical soft cheese with blue-veins originally from Gorgonzola, a small town near Milan), broccoli and nuts. A really special dish arises if you make the unusual combination with pesto alla Genovese (a sauce with crushed basil leaves, pine kernels, pecorino cheese and olive oil) which added to béchamel and fresh spinach.
Serving size per person 85 gram.
Cooking time 20 minutes
Typical nutrition value per 100 gram
360 kcal / 1524 kJ
This product was added to our catalog on Sunday 24 September, 2006.
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Saturday 14 December, 2019
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