Description
LasagneMake a proper homemade Italian lasagne the easy way with Napolina Lasagne Sheets, perfect for creating those rich, comforting layers everyone loves. Made from 100% high-quality durum wheat and slowly dried, they give you just the right texture for a great oven-baked finish.Ideal for layering with your favourite Bolognese, creamy béchamel and plenty of cheese, these sheets soak up all the flavour as they cook, so every bite is hearty and satisfying. Whether it’s a family dinner or a cosy weekend meal, they help you get delicious results every time. Simple to use and perfect for classic recipes or your own twists, Napolina Lasagne Sheets bring a taste of Italian comfort to your kitchen.- Made from 100% high-quality durum wheat- Perfect for homemade lasagne- Soaks up sauces for rich, full flavour- Great for meat or veggie recipes- Easy to use for oven-baked meals- Trusted Napolina qualityEnjoy a comforting family favourite with Napolina Lasagne Sheets - your easy way to a delicious homemade Italian lasagne.
Try our Lasagne Napoli, not your average lasagne!Ingredients:For The Ragu: 2 tbsp Napolina Olive Oil, 1 onion, finely chopped, 1 carrot, finely chopped, 1 stick celery, finely chopped, 2 cloves of garlic, crushed, 500g minced beef and pork, 150ml red wine, 150ml beef stock, 1 tsp dried oregano, 1 x 400g can Napolina Chopped Tomatoes, 1 tbsp Napolina Tomato Puree, salt and ground black pepper.For The Béchamel: 600ml whole milk, 1 onion, quartered, 1 fresh bay leaf, 50g butter , 50g plain flour, Napolina Lasagne sheets, 30g finely grated Parmesan.Serves: 4Cook Time: 2 hoursMethod:- Heat the oil in a heavy- based frying pan and soften the onion, carrot and celery. Add the garlic and cook for a minute more.- Turn up the heat, add the mince and cook until lightly browned. Pour over the wine and bubble until reduced by half. Add the remaining ragu ingredients, cover and simmervery gently for somewhere between one-and-a-half and two hours.- For the béchamel, bring the milk to the boil with the onion and bay leaf. Remove from the heat and infuse for 30 minutes.- In a small pan melt the butter and blend in the flour. Cook over low heat for 1-2 minutes. Strain the milk and gradually blend into the roux, then cook over a low heat for 6-7 minutes stirring continuously. Season well.- Preheat the oven to 180/160 fan/ gas mark 4.- Spread a little béchamel sauce into an ovenproof dish. Top with a layer of Napolina lasagne sheets (snap to fit if necessary). Cover with a third of the ragu and another layer of béchamel.- Repeat layering, finishing with Repeat layering, finishing with béchamel sauce and grated Parmesan.- Bake for 30 minutes until golden and bubbling.Want more recipe inspiration? Go to https://napolina.com/recipes/
Pack size: 375G
