Product Information:
“Alce Nero” organic durum wheat lasagna pasta is made only from organic durum wheat grown in Italy. Through a special process, the pasta is given a rough surface, which allows it to absorb the sauce very well. The pasta is dried at a low temperature, preserving all the valuable properties of the wheat.
Egg-free. Protein source. No salt.
Preparation of lasagna with ricotta and spinach: Submerge and boil the lasagna sheets from the package in salted water for about 5 minutes, a few at a time to prevent sticking. Then remove the sheets and place them on a cotton cloth, ensuring they do not touch each other. Prepare the béchamel sauce (500 ml). Immerse washed fresh spinach in salted boiling water for a few minutes, then remove, drain, and chop finely. Mix the chopped spinach with 500 g of ricotta and 75 g of grated cheese, add a little nutmeg, salt, and mix everything well.
Pour a little of the previously prepared béchamel sauce into the bottom of a baking dish, then layer with pasta sheets, spread with ricotta and spinach sauce, and sprinkle with some more grated cheese. Continue layering, finishing the top layer with béchamel sauce and grated cheese. You can also add a few pieces of butter on top. Bake in a preheated oven at 180°C (356°F) for 35 minutes, until the top is nicely browned. After baking, let it cool slightly. If using uncooked pasta, bake the lasagna for 40 minutes.
Ingredients: organic durum wheat semolina, water.
Contains gluten and may contain traces of soy.
Nutritional value:
Nutritional value (100 g) – 1474 kJ/351 kcal: fats 1.5 g (of which saturated fatty acids 0.4 g), carbohydrates 72 g (of which sugars 2.5 g), fiber 2.9 g, proteins 11 g, salt 0 g.