{"id":11221503246,"title":"Lasagne White Sheet Pasta 1000g","handle":"lasagne-white-sheet-pasta-1000g","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eShelf\u003cspan\u003e \u003c\/span\u003eLife:\u003c\/p\u003e\n\u003cp\u003eFrozen: 6 Months, Chilled: 7 Days Origin: Qatar \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested recipe: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch1 class=\"recipe__title\"\u003eFour Cheese and Tomato Lasagne\u003c\/h1\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s3\"\u003e\u003cb\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/files\/051114053-01-four-cheese-tomato-lasagne-recipe-main_large.jpg?v=1501414615\" alt=\"\"\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s3\"\u003e\u003cb\u003e\u003cspan class=\"recipe__yield__heading\"\u003eServings:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e6-8\u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"recipe__ingredients\"\u003e\n\u003ch2 class=\"recipe__body__heading\"\u003eIngredients\u003c\/h2\u003e\n\u003ch3\u003eFor the sauce\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 Tbs. extra-virgin olive oil\u003c\/li\u003e\n\u003cli\u003e4 medium cloves garlic, smashed\u003c\/li\u003e\n\u003cli\u003e2 28-oz. cans whole plum tomatoes, preferably San Marzano\u003c\/li\u003e\n\u003cli\u003e1\/4 tsp. crushed red pepper flakes; more as needed    \u003c\/li\u003e\n\u003cli\u003eKosher salt\u003c\/li\u003e\n\u003cli\u003e6 large basil leaves, torn by hand into 1\/2-inch pieces  \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFor assembly\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 cups whole-milk ricotta (1 lb.)\u003c\/li\u003e\n\u003cli\u003e2-1\/2 cups grated fresh mozzarella (1 lb.)\u003c\/li\u003e\n\u003cli\u003e2 cups grated fontina (8 oz.)   \u003c\/li\u003e\n\u003cli\u003e1-3\/4 cups finely grated Parmigiano-Reggiano (3-1\/2 oz.) \u003c\/li\u003e\n\u003cli\u003e1\u003cspan\u003e \u003c\/span\u003eFresh Pasta for Lasagne \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"recipe__nutrition\"\u003e\n\u003cdiv class=\"recipe__nutrition__header\"\u003e\n\u003ch2 class=\"recipe__nutrition__heading\"\u003ePreparation\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe__preparation\"\u003e\n\u003ch3\u003eMake the sauce\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eHeat the oil and garlic in a 4- to 5-quart pot over medium heat. Cook until the garlic is golden-brown, about 3 minutes. Discard the garlic. Add the tomatoes (careful—they spatter), the crushed red pepper, and 1 Tbs. salt; simmer gently, adjusting the heat as needed, until the tomatoes begin to break down, about 45 minutes. Whisk the tomatoes vigorously to break them up. Stir in the basil and let the sauce cool to room temperature. Season to taste with salt and crushed red pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAssemble the lasagne\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePosition a rack in the center of the oven and heat the oven to 350°F.\u003c\/li\u003e\n\u003cli\u003eSet aside 1-1\/4 cups of the sauce and mix the remaining sauce with the ricotta in a medium bowl. Mix the mozzarella, fontina, and 1 cup of the Parmigiano in another medium bowl. \u003c\/li\u003e\n\u003cli\u003eSpread 1\/2 cup of the reserved tomato sauce on the bottom of a 9x13x3-inch baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps. Evenly spread 1-1\/2 cups of the ricotta mixture over the noodles. Sprinkle 1 rounded cup of the grated cheese evenly over the ricotta. Add another layer of noodles, and repeat the layers as instructed above, to make a total of 4 ricotta-and-cheese layers and 5 pasta layers. Spread the remaining 3\/4 cup plain sauce evenly over the top noodle layer. Sprinkle with the remaining 3\/4 cup of Parmigiano-Reggiano. \u003c\/li\u003e\n\u003cli\u003eCover the baking dish with foil and bake for 40 minutes. Remove the foil and bake until the top is browned and bubbly, 15 to 20 minutes. Let cool for at least 10 minutes before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003col class=\"ol1\"\u003e\u003c\/ol\u003e","published_at":"2015-11-10T16:43:00+05:30","created_at":"2017-07-30T17:04:19+05:30","vendor":"Pasta Roma","type":"Pasta","tags":["Fresh Pasta","Lasagna","Pasta","Regular Pasta"],"price":3500,"price_min":3500,"price_max":3500,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":44330688206,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Lasagne White Sheet Pasta 1000g","public_title":null,"options":["Default Title"],"price":3500,"weight":250,"compare_at_price":null,"inventory_quantity":0,"inventory_management":null,"inventory_policy":"deny","barcode":""}],"images":["\/\/cdn2.shopify.com\/s\/files\/1\/0966\/0044\/products\/Colosseum_Product_Catalogue_2017-52.jpg?v=1501414475"],"featured_image":"\/\/cdn2.shopify.com\/s\/files\/1\/0966\/0044\/products\/Colosseum_Product_Catalogue_2017-52.jpg?v=1501414475","options":["Title"],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eShelf\u003cspan\u003e \u003c\/span\u003eLife:\u003c\/p\u003e\n\u003cp\u003eFrozen: 6 Months, Chilled: 7 Days Origin: Qatar \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested recipe: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch1 class=\"recipe__title\"\u003eFour Cheese and Tomato Lasagne\u003c\/h1\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s3\"\u003e\u003cb\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/files\/051114053-01-four-cheese-tomato-lasagne-recipe-main_large.jpg?v=1501414615\" alt=\"\"\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s3\"\u003e\u003cb\u003e\u003cspan class=\"recipe__yield__heading\"\u003eServings:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e6-8\u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"recipe__ingredients\"\u003e\n\u003ch2 class=\"recipe__body__heading\"\u003eIngredients\u003c\/h2\u003e\n\u003ch3\u003eFor the sauce\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 Tbs. extra-virgin olive oil\u003c\/li\u003e\n\u003cli\u003e4 medium cloves garlic, smashed\u003c\/li\u003e\n\u003cli\u003e2 28-oz. cans whole plum tomatoes, preferably San Marzano\u003c\/li\u003e\n\u003cli\u003e1\/4 tsp. crushed red pepper flakes; more as needed    \u003c\/li\u003e\n\u003cli\u003eKosher salt\u003c\/li\u003e\n\u003cli\u003e6 large basil leaves, torn by hand into 1\/2-inch pieces  \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFor assembly\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 cups whole-milk ricotta (1 lb.)\u003c\/li\u003e\n\u003cli\u003e2-1\/2 cups grated fresh mozzarella (1 lb.)\u003c\/li\u003e\n\u003cli\u003e2 cups grated fontina (8 oz.)   \u003c\/li\u003e\n\u003cli\u003e1-3\/4 cups finely grated Parmigiano-Reggiano (3-1\/2 oz.) \u003c\/li\u003e\n\u003cli\u003e1\u003cspan\u003e \u003c\/span\u003eFresh Pasta for Lasagne \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"recipe__nutrition\"\u003e\n\u003cdiv class=\"recipe__nutrition__header\"\u003e\n\u003ch2 class=\"recipe__nutrition__heading\"\u003ePreparation\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe__preparation\"\u003e\n\u003ch3\u003eMake the sauce\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eHeat the oil and garlic in a 4- to 5-quart pot over medium heat. Cook until the garlic is golden-brown, about 3 minutes. Discard the garlic. Add the tomatoes (careful—they spatter), the crushed red pepper, and 1 Tbs. salt; simmer gently, adjusting the heat as needed, until the tomatoes begin to break down, about 45 minutes. Whisk the tomatoes vigorously to break them up. Stir in the basil and let the sauce cool to room temperature. Season to taste with salt and crushed red pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAssemble the lasagne\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePosition a rack in the center of the oven and heat the oven to 350°F.\u003c\/li\u003e\n\u003cli\u003eSet aside 1-1\/4 cups of the sauce and mix the remaining sauce with the ricotta in a medium bowl. Mix the mozzarella, fontina, and 1 cup of the Parmigiano in another medium bowl. \u003c\/li\u003e\n\u003cli\u003eSpread 1\/2 cup of the reserved tomato sauce on the bottom of a 9x13x3-inch baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps. Evenly spread 1-1\/2 cups of the ricotta mixture over the noodles. Sprinkle 1 rounded cup of the grated cheese evenly over the ricotta. Add another layer of noodles, and repeat the layers as instructed above, to make a total of 4 ricotta-and-cheese layers and 5 pasta layers. Spread the remaining 3\/4 cup plain sauce evenly over the top noodle layer. Sprinkle with the remaining 3\/4 cup of Parmigiano-Reggiano. \u003c\/li\u003e\n\u003cli\u003eCover the baking dish with foil and bake for 40 minutes. Remove the foil and bake until the top is browned and bubbly, 15 to 20 minutes. Let cool for at least 10 minutes before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003col class=\"ol1\"\u003e\u003c\/ol\u003e"}

Lasagne White Sheet Pasta 1000g

Product Description
QAR 35
Maximum quantity available reached.

Shelf Life:

Frozen: 6 Months, Chilled: 7 Days Origin: Qatar 

Suggested recipe: 

Four Cheese and Tomato Lasagne

Servings: 6-8

Ingredients

For the sauce

  • 2 Tbs. extra-virgin olive oil
  • 4 medium cloves garlic, smashed
  • 2 28-oz. cans whole plum tomatoes, preferably San Marzano
  • 1/4 tsp. crushed red pepper flakes; more as needed    
  • Kosher salt
  • 6 large basil leaves, torn by hand into 1/2-inch pieces  

For assembly

  • 2 cups whole-milk ricotta (1 lb.)
  • 2-1/2 cups grated fresh mozzarella (1 lb.)
  • 2 cups grated fontina (8 oz.)   
  • 1-3/4 cups finely grated Parmigiano-Reggiano (3-1/2 oz.) 
  • 1 Fresh Pasta for Lasagne 

Preparation

Make the sauce

  • Heat the oil and garlic in a 4- to 5-quart pot over medium heat. Cook until the garlic is golden-brown, about 3 minutes. Discard the garlic. Add the tomatoes (careful—they spatter), the crushed red pepper, and 1 Tbs. salt; simmer gently, adjusting the heat as needed, until the tomatoes begin to break down, about 45 minutes. Whisk the tomatoes vigorously to break them up. Stir in the basil and let the sauce cool to room temperature. Season to taste with salt and crushed red pepper.

Assemble the lasagne

  • Position a rack in the center of the oven and heat the oven to 350°F.
  • Set aside 1-1/4 cups of the sauce and mix the remaining sauce with the ricotta in a medium bowl. Mix the mozzarella, fontina, and 1 cup of the Parmigiano in another medium bowl. 
  • Spread 1/2 cup of the reserved tomato sauce on the bottom of a 9x13x3-inch baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps. Evenly spread 1-1/2 cups of the ricotta mixture over the noodles. Sprinkle 1 rounded cup of the grated cheese evenly over the ricotta. Add another layer of noodles, and repeat the layers as instructed above, to make a total of 4 ricotta-and-cheese layers and 5 pasta layers. Spread the remaining 3/4 cup plain sauce evenly over the top noodle layer. Sprinkle with the remaining 3/4 cup of Parmigiano-Reggiano. 
  • Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake until the top is browned and bubbly, 15 to 20 minutes. Let cool for at least 10 minutes before serving.
    Vendor: Pasta Roma

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