Napolina Egg Pasta Lasagne 375g

Brand

Napolina

Features

Perfect for layering with meat, cheese or vegetables, Made the traditional Italian way, High quality durum wheat, Cooks in 7 minutes, 100% durum wheat, Suitable for vegetarians

Pack Size

375

Unit (free text)

g

Ingredients

Durum Wheat Semolina, Pasteurised Egg (20%),

For allergens, see ingredients in bold

Recycling Other Text

Widely Recycled

Web Address

www.napolina.com

Company Name

Napolina

Manufacturers Address

Prepared and packed for: Napolina, Royal River Building, Pier Head, Liverpool, L3 1NX, UK.

Storage

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

Further Description

Find more recipes at www.napolina.com/recipes

Return To

Napolina, Royal River Building, Pier Head, Liverpool, L3 1NX, UK. www.napolina.com

Brand Marketing

Napolina means 'Little Naples' which is where our brand was created in 1965. Inspired by the Italian love for life, family and fantastic food, we always have and always will put quality and simplicity first. That's the Italian way. Carefully rolled to give the perfect combination of texture and taste, our egg lasagne is made the traditional Italian way to deliver the best product to your table. Buon appetito!

Recipes

Vegetable Lasagne Serves 4, 60 mins, easy to prepare Shopping List 4 x tablespoons Napolina Olive Oil 2 x aubergines, diced 2 x courgettes, sliced 2 x red onions, chopped 2 x cloves garlic, finely chopped 1 x large pepper, chopped 2 x 400g cans Napolina Chopped Tomatoes 4 x tablespoons Napolina Double Concentrate Tomato Purée Napolina Egg Pasta Lasagne sheets 125g Mozzarella, sliced into discs 100g Parmesan cheese or vegetarian hard cheese Salt & Black pepper For the Béchamel sauce: 250ml semi-skimmed milk Pinch of nutmeg 15g butter 25g plain flour Salt & Black pepper How to Make #1 Heat 4 tablespoons of oil in a large frying pan. Dice the aubergines into small pieces and slice the courgette. Fry for 2 minutes. #2 Then chop the onion, garlic, and pepper and add to the pan and fry until golden. Stir in the canned tomatoes and the tomato purée and simmer for 30 minutes. #3 To make the béchamel sauce, place the milk in a large non-stick saucepan, add the nutmeg and gently bring to the boil. In a separate saucepan melt the butter and add the flour. Beat well and cook for 2 minutes. Remove the milk from the heat and add a little to the flour mixture. Combine well, and continue to do this until all the milk has been added, whisking continually. Preheat the oven to 200°c/180°c Fan/Gas Mark 6. #4 Cover the bottom of the lasagne dish with a layer of the vegetable sauce. Follow this with a layer of béchamel sauce and then a layer of lasagne sheets. Repeat this until all of the ingredients have been used up finishing with a layer of béchamel sauce. Layer the sliced mozzarella around the top of the lasagne and then grate Parmesan or vegetarian hard cheese all over. #5 Bake for 30 minutes or until golden-brown and cooked through. Buon appetito!

Regulated Product Name

Lasagne

Company Address

Royal River Building, Pier Head, Liverpool, L3 1NX, UK.

Trademark Information

Napolina is a registered trademark.