Lasagne sheets

Flat dried wheat pasta sheets for layered lasagne. Some need boiling, while oven-ready sheets need enough liquid and cooking time to hydrate.

Prepared and preserved foods All year round International

The essentials

What it offers and why to use it

Flat dried wheat pasta sheets for layered lasagne. Some need boiling, while oven-ready sheets need enough liquid and cooking time to hydrate. Boil according to the pack when specified, then layer with moist sauce. Never assume dry sheets will soften during a brief gratin.

Flavour profile

Mild wheat flavour that carries sauces.

Practical guide

From shopping to cooking

Choose

Check whether the pack requires pre-cooking and whether egg is included. Match the sheet size to your dish.

Store

Store dry sheets airtight in a cool, dry cupboard; follow the label for fresh pasta.

Prepare

Boil according to the pack when specified, then layer with moist sauce. Never assume dry sheets will soften during a brief gratin.

In the kitchen

How to make the most of it

Good pairings

Béchamel, tomato, beef and vegetables.

How to substitute it

Fresh sheets need different hydration and cooking time.

Per 100 g

Nutrition information

350 kcal

Carbohydrate: 72,0 g
Protein: 12,0 g
Fat: 1,5 g
Fibre: 3,0 g

Approximate values per 100 g of dry sheets before cooking.

Quick facts

Season: All year round
Typical serving: 40–80 g dry pasta per person in lasagne.
Available formats: Dried, oven-ready or fresh sheets.

Allergens and precautions

Ingredients or usual composition to check: Cereals containing gluten. Check the label or the product recipe; formulations can vary. This is not a guarantee that other allergens are absent. Avoid cross-contact. Additional ingredient warning: Contains wheat and gluten; some versions also contain egg.