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The wide flat sheets of pasta originally made by the Romans were called lasagne. Lasagne later came to refer to a dish cooked in a pot using long flat pasta sheets, layered with minced meat, cheese, and tomatoes. Barilla Lasagne sheets do not require boiling before baking, simply layer them directly into your dish and bake.
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Benefits
Suitable For
Ingredients & Nutrition
What's in Barilla Lasagne?
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Eggs
Pasta made from fresh eggs.
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Semolina
Ground from Durum wheat grains.
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Water
We use Purified water in our products.
What's the nutritional value?
A typical 42g portion will provide you enough slow release energy for a busy day at home, the office or at the gym.
| Values | Units (per 42g) | Average Quantity per 100g |
|---|---|---|
| Energy | 650 kJ (156 Cal) | 1549 kJ (370 Cal) |
| Protein | 5.7 g | 13.5 g |
| Total Fat | 1.7 g | 4 g |
| Sat Fat | 0.5 g | 1.2 g |
| Carbohydrate | 28.1 g | 67 g |
| Sugar | 1.3 g | 3 g |
| Dietary Fibre | 1.7 g | 4 g |
| Sodium | 13 mg | 30 mg |
Cooking & Measuring
Measuring your pasta
Our Chef’s tip
There's no need to pre-cook these lasagne sheets. Simply layer in to your dish and bake.
COOKING YOUR PASTA
Boiling is not necessary for Egg Lasagne.
Add contents of package directly to baking dish and add Lasagne, sauce and filling.
Alternate layers with Lasagne, sauce and filling until desired number of layers is achieved. Bake according to recipe directions.
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