with fresh grade A whole eggs
with lasagna sheet made with 100% Italian wheat
with basil pesto
5 minutes in the microwave
20-25 minutes in the oven
vegetarian dish
Lasagna with basil pesto
“Basil pesto meets thin layers of egg pasta to create four layers of pure Genoese tradition. 100% Italian wheat and fresh eggs: few ingredients for excellent quality”.
Egg layers of pasta for a lasagna with basil pesto sauce and mozzarella.
INGREDIENTS pasta: durum wheat semolina, fresh grade A whole eggs, water.
INGREDIENTS filling: milk, butter, corn starch, cheese mix, salt.
INGREDIENTS sauce: milk, basil pesto, cream, butter, spinach flour, vegetable broth, salt, corn starch.
INGREDIENTS garnish: mozzarella, cheese mix, yellow cherry tomato.
ALLERGENS: gluten, egg, milk and dairy.
Microwave preparation method (recommended): remove the plate from the cardboard, do not lift the protective film; place in the microwave and heat for 5 minutes at 750W. If you defrost the dish for 12-24h in the fridge cook it for 2 minutes at 750W.
Traditional oven preparation method: remove the plate from the cardboard, do not lift the protective film; preheat the oven at 180° C in conventional mode, bake and cook for
20 - 25 minutes. If you defrost the dish for 12-24h in the fridge cook it for 10 minutes at 180° C.