Lasagne sheet

A flat, wide pasta sheet used to layer baked lasagna. It is made with flour and eggs, then briefly cooked in boiling water before being layered.

Ingredients

342 kcal per serving

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Pour the flour into a mound on the work surface, then crack the eggs into the center with the oil and salt.
Gradually mix with a fork, then knead for 10 minutes until you have a smooth, firm dough.
Wrap the dough in cling film and let it rest for 30 minutes at room temperature.
Divide it into four and roll out each piece with a rolling pin or pasta machine until thin.
Cut rectangles to fit your dish and let them dry slightly on a tea towel.
Cook the sheets for 2 to 3 minutes in a large pot of boiling salted water, then drain and lay them flat.