Napolina Plain Lasagne

LASAGNE SHEETS CRAFTED BY EXPERTS IN ITALY- Our lasagne sheets are created with traditional methods and rolled to perfection.
MADE WITH 100% DURUM WHEAT- Dried slowly for the most sensational pasta sheets your sauce has ever seen.
PACKAGING SUSTAINABILITY- At Napolina we strive to source the best ingredients but reducing our impact on the planet is also at the heart of everything we do. Our pasta packaging is fully recyclable.
BORN IN NAPLES- Our passion for the best ingredients has been simmering beneath Mount Vesuvius since 1965.
NOT SO HUMBLE INGREDIENTS- The UK's favourite pasta brand. To be at the heart of your delicious meal, your pasta should be sensational- we're confident that ours is.

Try our Lasagne Napoli, not your average lasagne!

Ingredients:

For The Ragu: 2 tbsp Napolina Olive Oil, 1 onion, finely chopped, 1 carrot, finely chopped, 1 stick celery, finely chopped, 2 cloves of garlic, crushed, 500g minced beef and pork, 150ml red wine, 150ml beef stock, 1 tsp dried oregano, 1 x 400g can Napolina Chopped Tomatoes, 1 tbsp Napolina Tomato Puree, salt and ground black pepper.

For The Béchamel: 600ml whole milk, 1 onion, quartered, 1 fresh bay leaf, 50g butter , 50g plain flour, Napolina Lasagne sheets, 30g finely grated Parmesan.

Serves: 4
Cook Time: 2 hours

Method:

Heat the oil in a heavy- based frying pan and soften the onion, carrot and celery. Add the garlic and cook for a minute more.

Turn up the heat, add the mince and cook until lightly browned. Pour over the wine and bubble until reduced by half. Add the remaining ragu ingredients, cover and simmer
very gently for somewhere between one-and-a-half and two hours.

For the béchamel, bring the milk to the boil with the onion and bay leaf. Remove from the heat and infuse for 30 minutes.

In a small pan melt the butter and blend in the flour. Cook over low heat for 1-2 minutes. Strain the milk and gradually blend into the roux,
then cook over a low heat for 6-7 minutes stirring continuously. Season well.

Preheat the oven to 180/160 fan/ gas mark 4.

Spread a little béchamel sauce into an ovenproof dish. Top with a layer of Napolina lasagne sheets (snap to fit if necessary). Cover with a third of the ragu and another layer of béchamel. Repeat layering, finishing with Repeat layering, finishing with béchamel sauce and grated Parmesan.

Bake for 30 minutes until golden and bubbling.


Want more recipe inspiration? Go to https://napolina.com/recipes/

Italy

Napolina

Napolina,
Liverpool,
L3 1NX,
UK.
www.napolina.com

Lasange Napoli
Not Your Average Lasange
Prep 40 mins
Cook 2 hours
Serves 4 people

For the Ragu:
2 Tbsps napolina olive oil
1 Onion, finely chopped
1 Carrot, finely chopped
1 Stick celery, finely chopped
2 Cloves of garlic, crushed
500g beef & pork mince
150ml red wine
150ml beef stock
1 tsp dried oregano
1 x 400g can napolina
Chopped tomatoes
1 tbsp napolina tomato puree
Salt & pepper

For the Béchamel:
600ml whole milk
1 Onion, quartered
1 Fresh bay leaf
50g Butter
50g Plain flour
Napolina lasagne sheets
30g finely grated parmesan

1 Heat the oil in a heavy-based frying pan and soften the onion, carrot and celery. Add the garlic and cook for a minute more.
2 Turn up the heat, add the mince and cook until lightly browned. Pour over the wine and bubble until reduced by half. Add the remaining ragu ingredients, cover and simmer very gently for somewhere between one-and-a-half and two hours.
3 For the bechamel, bring the milk to the boil with the onion and bay leaf. Remove from the heat and leave to infuse* for 30 minutes.
4 In a small pan, melt the butter and blend in the flour. Cook over low heat for 1-2 minutes. Strain the milk and gradually blend into the roux, then cook over low heat for 6-7 minutes, stirring continuously. Season well.
5 Preheat the oven to 180°C/350 °F/gas mark 4.
6 Spread a little béchamel sauce into an ovenproof dish. Top with a layer of lasagne sheets (snap to fit if necessary). Cover with a third of the ragu and another layer of béchamel. Repeat layering, finishing with béchamel sauce and grated Parmesan.
7 Bake for 30 minutes until golden and bubbling.
*This just means leave it to sit by itself for a while.

Contains Wheat

Hob - From Ambient. It is not necessary to pre-cook Napolina Lasagne as it can be used straight from the packet. However, if preferred, lasagne sheets can be pre-cooked in a large pan of slightly salted boiling water for 6 - 8 minutes.

100% Durum Wheat Semolina

Perfect for Layering with Meat, Cheese or Vegetables, Made the Traditional Italian Way, 100% durum wheat, Suitable for vegetarians

Box

Find more recipes at www.napolina.com/recipes

Prepared and packed for:
Napolina,
Liverpool,
L3 1NX,
UK.

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

Italy

Full Product Name:
Lasagne

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

Additional Information:
Napolina is a registered trademark.
All rights reserved.

Preparation
6-8 mins
Our lasagne sheets are perfect just the way they are, so there's no need to pre-cook them when baking your favourite layered dish.
However, if preferred, lasagne sheets can be pre-cooked in a large pan of slightly salted boiling water for 6-8 minutes.

Whole Packaging - Recycle