About This Product

Traditional lasagne sheets made with Italian eggs and fine durum wheat semolina using Rummo’s Metodo Lenta Lavorazione. Bronze-die extrusion creates rustic, porous sfoglia that clings to ragù, béchamel, and cheese. With 19.36% egg content, they bake to a soft, silky texture yet hold structure, ideal for classic or vegetarian lasagne recipes.

✓Made with 100% Italian eggs

✓Rough bronze-cut sheets

✓Soft, silky baked texture

Serving Suggestions & Cooking Instructions

Cooking time: 20 minutes. Cooking Instructions

Preparation: These sheets do not require pre-boiling. They are designed to be used directly from the packet into your baking dish.

Baking Instructions: Ensure your ragù (meat sauce) and béchamel are slightly more liquid than usual to allow the pasta to absorb the moisture during cooking. Arrange the dry sheets in layers with your sauce and cheese. Bake in a preheated oven at 180°C / Gas Mark 4 for approximately 20–25 minutes until the pasta is tender and the top is golden and bubbling.

The Traditional Feast: Use these porous sheets for a classic Lasagne alla Bolognese, layering rich slow-cooked meat ragù, creamy béchamel, and a generous dusting of Parmigiano Reggiano.

Vegetarian Delights: The delicate egg sfoglia pairs beautifully with lighter fillings. Try a “Lasagna Bianca” (white lasagne) with sautéed spinach, ricotta, and roasted butternut squash.

The Finishing Touch: After baking, let the lasagne rest for about 10 minutes before slicing; this allows the layers to set, ensuring a perfect, clean-cut presentation on the plate.

Storage Instructions

Store in a cool and dry place.