Napolina Lasagne 375g

Brand

Napolina

Pack Size

375

Unit (free text)

g

Ingredients

100% Durum Wheat Semolina,

For allergens, see ingredients in bold

Web Address

www.napolina.com

Company Name

Napolina

SEO Metatag

Lasagne

Lasagne Sheets

Pasta sheets

Social Media

Instagram & YouTube #NotSoHumbleIngredients

Other Information

Napolina is a registered trademark. All rights reserved.

Manufacturers Address

Prepared and packed for: Napolina, Liverpool, L3 1NX, UK.

Preparation and Usage

Preparation 6-8 mins Our lasagne sheets are perfect just the way they are, so there's no need to pre-cook them when baking your favourite layered dish. However, if preferred, lasagne sheets can be pre-cooked in a large pan of slightly salted boiling water for 6-8 minutes.

Storage

Once opened, store in a cool dry place. Best before end: See base of pack

Return To

Napolina, Liverpool, L3 1NX, UK. www.napolina.com

Brand Marketing

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: 4 Cook Time: 2 hours Method: 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 simmer very 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/

Recipes

Lasange Napoli Not Your Average Lasange Prep 40 mins Cook 2 hours Serves 4 people For the Ragu: 2 Tbsps napolina olive oil 1 Onion, finely chopped 1 Carrot, finely chopped 1 Stick celery, finely chopped 2 Cloves of garlic, crushed 500g beef & pork mince 150ml red wine 150ml beef stock 1 tsp dried oregano 1 x 400g can napolina Chopped tomatoes 1 tbsp napolina tomato puree Salt & 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 1 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. 2 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 simmer very gently for somewhere between one-and-a-half and two hours. 3 For the bechamel, bring the milk to the boil with the onion and bay leaf. Remove from the heat and leave to infuse* for 30 minutes. 4 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 low heat for 6-7 minutes, stirring continuously. Season well. 5 Preheat the oven to 180°C/350 °F/gas mark 4. 6 Spread a little béchamel sauce into an ovenproof dish. Top with a layer of lasagne sheets (snap to fit if necessary). Cover with a third of the ragu and another layer of béchamel. Repeat layering, finishing with béchamel sauce and grated Parmesan. 7 Bake for 30 minutes until golden and bubbling. *This just means leave it to sit by itself for a while.

Regulated Product Name

Lasagne

Company Address

Liverpool, L3 1NX, UK.

Provenance Statement

Made from Italian & non Italian durum wheat Prepared and packed in Italy