PST-LSG·450 gfrozen
Lasagna sheets
Thin sheets for a portion of lasagna with tomato and vegetables. The sheets are not boiled first.
Durum + water · no eggs. Thin sheets for a portion of lasagna. The sheets are not boiled first.
SPECS
- Baking
- 45–50 min
- Storage
- −18 °C · do not thaw
IDEAL SAUCE PAIRING
Tomato and vegetables, or eggplant alla Norma
MANIFESTO HIGHLIGHTS
Durum semola rimacinata + water · no eggs. Bronze-die extrusion (≤ 32 °C at die exit) for a rough, sauce-gripping surface.
RECIPE 01
Lasagna di verdure al pomodoro
1 portion · 150 g
A portion of lasagna with zucchini, eggplant and passata. The sheets are not boiled. For 1 portion: 150 g of fresh or frozen lasagna sheets, in one single-portion dish.
≈ 691 kcal per portion
INGREDIENTS
- MILIX lasagna sheets PST-LSG, fresh or frozen150 g
- Passata200 g
- Water for the sauce45 g
- Zucchini80 g
- Eggplant80 g
- Extra virgin olive oil15 g
- Garlic3 g
- Fresh basil4 g
- Parmigiano Reggiano15 g
- Salt and black pepperto taste
A 450 g pack is three portions of 150 g.
STEPS
- 01Cut the zucchini and the eggplant into 1 cm cubes and fry them in the oil with the garlic for 6–8 minutes.
- 02Mix the passata with 45 ml of water and salt it; the raw frozen sheets take up this liquid as they bake.
- 03In a dish for 1 portion, layer sauce, a sheet, vegetables, sauce and Parmesan — 3 or 4 layers — and finish with sauce and Parmesan.
- 04Cover with foil and bake at 180 °C for 35–40 minutes, then 10 minutes without the foil.
- 05Let it stand for 5 minutes, and put the basil on top.
SAUCE
Tomato and vegetables
Fry 80 g of zucchini and 80 g of eggplant, then layer them with passata loosened with 45 ml of water and Parmesan. Three or four layers in the dish.
Cover with foil and bake at 180 °C for 35–40 minutes, then 10 minutes uncovered. That is 45–50 minutes. Let it rest for 5 minutes.
ALLERGENS · Milk. Wheat (gluten).
RECIPE 02
Lasagna alla Norma
1 portion · 150 g
A portion of lasagna with eggplant, passata and pecorino. The sheets are not boiled. For 1 portion: 150 g of fresh or frozen lasagna sheets, in one single-portion dish.
≈ 720 kcal per portion
INGREDIENTS
- MILIX lasagna sheets PST-LSG, fresh or frozen150 g
- Passata200 g
- Water for the sauce45 g
- Eggplant150 g
- Extra virgin olive oil18 g
- Garlic3 g
- Fresh basil4 g
- Pecorino Romano15 g
- Salt and black pepperto taste
A 450 g pack is three portions of 150 g.
STEPS
- 01Cut the eggplant into 1.5 cm cubes, mix it with the oil, and bake at 220 °C for 18 minutes.
- 02Mix the passata with 45 ml of water, the garlic and salt.
- 03In a dish for 1 portion, layer sauce, a sheet, eggplant, sauce and pecorino — 3 or 4 layers — and finish with sauce and pecorino.
- 04Cover with foil and bake at 180 °C for 35–40 minutes, then 10 minutes without the foil.
- 05Let it stand for 5 minutes, and put the basil on top.
SAUCE
Eggplant alla Norma
Bake 150 g of eggplant with 18 g of oil, then layer it with passata loosened with 45 ml of water and pecorino.
Cover with foil and bake at 180 °C for 35–40 minutes, then 10 minutes uncovered. That is 45–50 minutes. Let it rest for 5 minutes.
ALLERGENS · Milk. Wheat (gluten).
WHAT'S INSIDE
- Two ingredients only: durum wheat flour and water. The dough has no eggs, no milk and no salt.
- The flour is semola rimacinata: durum wheat is milled, then milled again, so the semolina is finer and the dough comes out even and springy. The supplier of the flour can change from batch to batch, so the pack simply says “durum wheat flour”.
- The dough is pressed through a bronze die on an extruder. Bronze leaves a fine roughness, so the pasta is matte and the sauce stays on it. In a lasagna the rough sheet grips the sauce, so the layers shift less when you cut a portion. The sheet is about 0.8–1 mm thick. With no egg in the dough it stays firm and holds the layers, instead of turning to mush in the oven.
- The pasta contains wheat, and so it contains gluten.
HOW TO COOK IT
Do not thaw the sheets. They go into the dish raw, straight from the freezer. They take up liquid from the sauce while they bake, so they are not boiled first.
A 450 g pack is three portions of 150 g. Each recipe below is one portion: 150 g of sheets in one dish.
Do not thaw the frozen sheets. Cover with foil and bake at 180 °C for 35–40 minutes, then 10 minutes uncovered. The bake is 45–50 minutes. Let the lasagna rest for 5 minutes before you serve it.
IN THE FREEZER
Keep the pasta in the freezer. We freeze it in a thin layer so the pieces do not stick. Cook straight from the freezer. Do not thaw it, and do not freeze it again once it has thawed.
ALLERGENS · The dough contains wheat (gluten). It has no eggs and no milk. Each recipe lists its own allergens.