Lasagna
Cooking
Pasta must be kept refrigerated for a maximum of two to three days or frozen until used.
To cook pasta, bring 7 litres of water (per 500 grams of pasta) to boil. Separate pasta and cook for 2 1⁄2 – 4 minutes until al dente. Strain and add to your favourite sauce. Adding salt to the water is optional.
To cook gnocchi, follow the same instructions. It will be ready as soon as it rises to the surface of the water. Strain it and add to your favourite sauce.
Frozen pasta should not be thawed before cooking. Place directly into boiling water for 3 1⁄2 – 5 minutes.
To cook stuffed pasta (ravioli, tortellini, etc.), follow instructions for pasta. W hen the stuffed pasta rises to the surface, strain it and add it to your favourite sauce.
Oven-Ready Cuisine. Remove the plastic cover and place in a preheated 350o oven for 10 – 15 minutes.
Fresh Lasagna or cannelloni sheets should be cooked for 1 – 11⁄2 minutes and rinsed in cold water. For best results, do 3 or 4 sheets at a time.
