Let the pasta thaw and then use various meat, vegetable or cream sauces. It is recommended to use five layers of pasta. Put one layer of pasta in a greased baking tray, spread some bechamel on it, cover it with another layer of pasta and spread half of meat or vegetable sauce on it. Put another layer of pasta, another layer of sauce, another layer of pasta and then bechamel and finally the fifth layer of pasta. Cover it with the rest of bechamel and top it with grated cheese. Bake it in the oven at 200 to 220 °C for 40 to 45 minutes, depending on the size of the lasagna and sauces.
You can also slice lasagna pasta to strips and use them for cannelloni with various fillings. Place cannelloni in baking tray, spill over bechamel and top them with cheese. Bake in the oven at 200 to 220 °C for 40 to 45 minutes.
You can also use lasagna pasta to make savoury snacks and deep-fry at 160 °C for 2 to 3 minutes.

WHEAT durum meal, EGGS (20%), water