Lasagne the wide flat sheets of pasta made from Durum Wheat Semolina pure water and free-range eggs were originally made by the Romans before it later came to refer to a dish cooked in a pot using long flat pasta sheets layered with minced meat cheese and tomatoes. In Italy Lasagne recipes vary from region to region Tuscans and Emilia-Romagnans make it with a bechamel a meat ragu and grated Parmigiano while Ligurians make it with pesto. Barilla Lasagne sheets do not require boiling before baking they are simply layered with meat-based sauces like traditional Bolognese dairy-based sauces like a classic bechamel or a vegetable-based sauce directly into the dish and baked. Lasagne is a great source of energy 370 calories per 100g with a Low Glycemic Index GI. Up to 100g are sufficient to provide the body with enough slow release energy for a busy day at home the office or at the gym and contain Protein 13.5 g Fat total 4 g Fat saturated 1.5 g Carbohydrate 67 g Sugar 3 g Dietary Fibre 4 g Sodium 30 mg. Barilla Lasagne are originating from Italy and are available in 500g cardboard boxes and suitable for vegetarian diets.