Rummo Lasagna No 83 Pasta Noodles Description
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Made in Italy
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Bronze Cut
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Sliced Fresh for Clean Edges
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Oven Ready or Classic Method
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Crafted Slowly for Excellence
Sliced fresh for clean edges. Bronze cut. Oven ready or classic method. Rummo Lasagne No. 83 have the wavy edges of lasagne traditionally made in Southern Italy during Carnival for the preparation of rich timbales made with pasta and meat. The clean edges and precise uniformity of each fresh-sliced sheet of pasta heighten your dish's aesthetic appeal. The rough surface absorbs flavor while the undulating edges-crisp and caramelize during baking, for results that are delectable, comforting and well loved-with or without a celebration.
The Philosophy of Taste: We believe Pasta is a fundamental part of our country's culture. We respect its vital role in the extreme pleasure Italians derive from truly good food, regional specialties, and local excellence. Our exclusive method, Lenta Lavorazione, allows us to make an unparalleled pasta that lets you experience the craftsmanship and attention to detail that are hallmarks of Italian culinary tradition.
Directions
Cooking Suggestion: Ideal for direct-in-oven or traditional preparation. Oven-Ready: Our Lasagne are ready to be cooked in a 350 degrees F preheated oven for 30 minutes, without pre-boiling. Adjust the sauce quantity to allow the pasta to soften as it absorbs liquid and flavor during baking.
Traditional Method: Cook the Lasagna in salted, boiling water for 3 minutes, stirring occasionally. Drain, and spread without overlapping on a lightly oiled baking sheet to avoid sticking. Layer the cooled pasta in a baking dish according to the recipe of your choice. Bake for 20 minutes in a 350 degrees F preheated oven.
Store in a cool dry place.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 2 oz
Servings per Container: 8
| Amount Per Serving | % Daily Value |
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| Calories | 200 | |
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| Total Fat | 1 g | 1% |
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| Saturated Fat | 0 g | 0% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 0 mg | 0% |
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| Total Carbohydrate | 41 g | 15% |
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| Dietary Fiber | 2 g | 7% |
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| Total Sugars | 2 g | |
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| Includes 0g Added Sugars | | 0% |
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| Protein | 8 g | |
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| Calcium | 0 mg | 0% |
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| Iron | 6 mg | 4% |
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| Potassium | 130 mg | 2% |
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Other Ingredients: Durum wheat semolina.
Contains wheat
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Vegetarian Lasagna With Spinach and Broccoli
[vc_row][vc_column][vc_column_text]This hearty vegetarian lasagna with spinach and broccoli is a wholesome twist on the classic comfort dish. Layers of tender lasagna noodles, creamy cheeses and vibrant greens come together with fragrant herbs and a pinch of Himalayan pink salt for a flavorful, satisfying meal. Perfect for weeknight dinners or special gatherings, it’s a dish that will make even meat-lovers come back for seconds.
Vegetarian Lasagna With Spinach and Broccoli
- 1 lb. Lasagna noodles
- 1-1/2 cups mozzarella cheese
- 1 cup ricotta cheese
- 1/3 cup Parmesan cheese (shredded)
- 2 eggs (beaten)
- 2 cups broccoli (chopped)
- 3 cups spinach leaves (torn)
- 1 Tbsp. dried oregano
- 2 Tbsp. fresh basil (chopped or torn Pinch pink sea salt)
- Pepper (to taste)
- Salt (to taste)
- Avocado oil
- Preheat oven to 400 degrees F.
- In oiled or sprayed baking dish, cover pan with boiled or no-cook lasagna noodles.
- In mixing bowl, beat eggs. Then add cheeses, salt and pepper. Mix well to combine.
- Add layer of mixture to cover noodles, then add layer of broccoli, spinach and basil.
- Add another layer of noodles, followed by mixture, then broccoli, spinach and basil.
- Add one more layer of each and finish by covering with mixture and extra oregano.
- Bake approximately 20 minutes. Rotate pan at 10-minutes.
- Remove from oven and let cool for couple of minutes. Garnish with fresh basil leaves and extra Parmesan.
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