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Lasagne, gluten-free.


Maize starch, SOY flour, rice flour, rice starch, potato starch, emulsifier (mono-and diglycerides of veg. fatty acids).

Preparation: Grease a lasagne pan and cover bottom with béchamel sauce. Make the lasagne starting with a layer of meat/vegetarian sauce followed by a layer of lasagne and some bechamel sauce. Repeat this procedure and ensure the top layer is meat/vegetarian sauce with bechamel. Sprinkle with grated cheese. Bake at 225°C for 40-45 minutes.

ART. NR 6045 • 250 g

Made in Italy.