Casa Rinaldi's egg lasagne are thick and aromatic with a bright yellow hue. Perfect with meaty sauces, they pair well with creamy béchamel and Parmesan. These lasagne sheets can also be used in vegetable-based dishes like pesto. To prepare, boil for 2 minutes in salted water, drain, fill, and bake at 180°C for 20-25 minutes.
See below for ingredients & nutritional info.
A great alternative to pesto - try swirled through pasta, on bruschetta or as part of a mezze board.