Preparation

Meat-based recipe LASAGNE add: 300 g ground meat, 8 sheets lasagne, 100 ml cooking cream, 50 g grated cheese, 3 tablespoons oil.
Directions: Fry meat in oil. Add 600 ml warm water, cream, add contents of packet and stir until mixture comes to a boil. In a baking dish, add a layer of lasagne sheets, a layer of meat sauce, alternating until all used up. Finished with a layer of lasagne sheets, cover with remaining mixture, and sprinkle with grated cheese. Bake about 30 minutes at 180°C.

Vegetarian recipe VEGGIE LASAGNE add: 200 g zucchini, 100 g spinach, 8 sheets lasagne, 100 ml cooking cream, 1 mozzarella (125 g), 3 tablespoons olive oil.
Directions: Briefly fry cubed zucchini in oil, add spinach and sauté until wilted. Add in 600 ml warm water, cream, and contents of packet, and stir until it comes to a boil. In a baking sheet add a layer of lasagne sheets and a layer of sauce, alternating until all used up. Top the final layer of lasagne with the remaining sauce and sprinkle with mozzarella. Bake about 30 minutes at 180°C.

Ingredients

dehydrated tomato 29%, corn starch, wheat flour, iodised salt (salt, potassium iodate), sugar, dehydrated onion, spices, dehydrated garlic, dehydrated celery root, palm oil.
May contain traces of milk and eggs.

Storage: keep in dry place at room temperature.
Shelf life: 15 months.
Packaging: 80 g.