Co-op Irresistible Italian Egg Lasagne 375g

Brand

Co-op

Features

Premium egg pasta made in Campania, Italy, Vegetarian

Pack Size

375

Unit (free text)

g

Ingredients

Durum Wheat Semolina, Egg (17%),

For allergens, see ingredients in bold

Recycling Other Text

Box - Widely Recycled

Film - Not Yet Recycled

Telephone Helpline

0800 0686 727

Email Helpline

customer.careline@coop.co.uk

Web Address

www.coop.co.uk/food

Company Name

Co-operative Group Ltd.

Manufacturers Address

Made for: Co-operative Group Ltd., Manchester, M60 0AG.

Preparation and Usage

These lasagna sheets do not require pre-cooking. Simply use straight from the pack in your favourite recipe.

Storage

Store in a cool, dry place. Once opened keep in an airtight container. For Best Before Date: See Base of Pack.

Return To

We're here to help... Freephone 0800 0686 727 customer.careline@coop.co.uk Please let us know the Barcode Number and the Date Code Co-operative Group Ltd., Manchester, M60 0AG. www.coop.co.uk/food

Recipes

Seafood lasagne Serves 6 Ingredients 50g butter 1 onion, chopped 2 sticks of celery, chopped 40g flour 450ml milk 150ml white wine Fine grated rind and juice of 1 lemon 350g white fish, skinned and cut into chunks 350 salmon, skinned and cut into chunks 225g peeled prawns 15g fresh chopped dill 100g grated Parmesan cheese 150g egg lasagne sheets Method 1. Preheat the oven to 190°C, 375°F, gas mark 5. 2. Melt the butter in a large saucepan and sauté the onion and celery for 5 minutes, stirring occasionally until softened slightly. Stir in the flour and cook for 1 minute. Gradually stir in the milk and white wine until sauce has thickened. Stir in lemon rind and juice and season to taste. 3. Put one third of the sauce into a separate saucepan and set aside. Add the fish, prawns and dill to the remaining sauce and simmer gently for 6 minutes, then stir in half of the cheese. 4. Put a layer of egg lasagne sheets into the base of an 18x23cm ovenproof dish, spoon over half of the fish mixture. Put another layer of egg lasagne sheets on top and cover with remaining fish mixture. 5. Top with a final layer of egg lasagne sheets and spread with the saved sauce and sprinkle with the remaining cheese. 6. Bake for 35-40 minutes until golden and serve with a bowl of green salad and some garlic bread.

Regulated Product Name

Pasta sheets made with durum wheat and free range egg.

Company Address

Manchester, M60 0AG.