Lasagne Vegetariana
fresh pasta, soya bolognese and creamy béchamel
Vegetarian version with home-made lasagne sheets.
Lasagne Bolognese
fresh pasta, fine meat sauce and creamy béchamel
The ultimate Italian classic! Fresh, home-made lasagne sheets, lovingly layered with creamy béchamel and fruity bolognese sauce made from beef mince. Topped with tangy gratin cheese. Seasoned with Italian herbs, a pinch of nutmeg and a dash of red wine. Just the way Mamma makes it!
Ingredients
Milk*, meat sauce* 25% (vegetables* in variable proportions [carrots*,onions*, celery*], passata*, beef* 17%, tomato purée*, water,sunflower oil*, red wine* [contains sulphites], butter*, salt, garlic*, rosemary*,sage*, marjoram*, black pepper*, thyme*, chilli*), semolina*, butter*,wheat flour*, pasteurised egg*, sunflower oil*, cheese*, salt, nutmeg*
* organically grown
Nutritional information
- Nutritional information per 100 g
- Energy 697 kJ/167 kcal
- Fat 9.8 g
- of which saturates 5.7 g
- Carbohydrate 13 g
- of which sugar 3.0 g
- Protein 6.5 g
- Salt 0.8 g
Allergene
Contains: Cereals containing gluten and milk products (including lactose), celery, sulphite and eggs.
May contain traces of crustaceans, fish, soya, pistachios, mustard and molluscs.
How to cook
Remove the lid and cook the frozen lasagne in the oven or the microwave. We recommend cooking the lasagne in the oven.
Conventional oven: 35–40 min. at 200 °C
Fan-assisted oven: 35–40 min. at 180 °C
Microwave: 15 min. at 500 watts
The sheets of pasta are home-made using a special recipe, gently pre-cooked and always freshly prepared. The vegetarian mince is made using soya beans grown in Italy. Pasta like Mamma makes at home!
Developed by the head chef himself
During production, Signor Stanghellini – head chef and owner of Eurochef – sets great store by precision and high-quality ingredients. He sources the majority from Italy because he knows the suppliers there personally. He develops each dish based on a traditional Italian recipe, creating a simple meal which tastes home-made using fresh ingredients, various herbs and spices and a dash of house wine. Last but not least, the dish is adapted so that it can be prepared perfectly at home with great results.
La pasta allegra, Stefano?
“Water, semolina, egg – that’s what we Italians use to make pasta. We like it best fresh and home-made. Machines help us to knead the dough carefully and tirelessly at the production site. The lasagne sheets are placed in the dishes by hand.”
