Farabella
Lasagne

Gluten-free pasta.

Ingredients
Corn meal; rice flour; corn starch.

Mode of use
Add a teaspoon of oil in the cooking water before dropping the dough. Bring to the boil 3 liters of salt water (with 15 g of salt), lower the lasagna (2-3 pieces per time) and boil, without mixing it for 4 minutes. Drain and transfer it to a cold water container. After sprinkling the bottom of an oven pan, lay the lasagna in layers covering each layer with sauce, parmesan and bechamel. Cover all with sauce, sprinkle with abundant parmesan and bake in preheated oven at 180°C for 25 minutes.

Nutritional characteristics

	for 100 g
Calories	350 kcal
Fats of which saturated	1,4 g 0.2 g
Carbohydrate of which sugar	78 g 1.5 g
Fibre	1.8 g
Protein	6.4 g
Rooms	0

Format
Pack of 250 g.

Cod. 484