The lasagne are ready for use and do not need to be pre-cooked. Make a meat sauce and some
béchamel sauce. Pour a little meat sauce onto the bottom of an oven dish. Put alternate layers of dry lasagne, meat sauce
and béchamel sauce in the dish. Cook the lasagne in the oven at 220° C for 20 minutes. Leave the dish to settle for 10
minutes before serving.
corn flour 55%, rice flour
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