Biona Organic Lasagne Pasta Sheets

Using organic Durum wheat semolina and drying at low temperature, we create pasta of exceptional texture and flavour.

Organic, Source of fibre and protein, Suitable for vegans

Want to know more about the Biona story? Check us out at: www.biona.co.uk

Keep in a dry and cool place.

Baking time: At 180°C approx. 40 - 45 minutes.
No pre-cooking required.

Cooking Instructions - From Ambient
Baking time: At 180ºC approx. 40-45 minutes. No pre-cooking required.

Box

Full Product Name:
Organic Durum Lasagne Sheets

Storage:
Best before end: see stamp

Additional Information:
EU Organic - IT-BIO-023, EU Agriculture
Organic Food Federation

Durum Wheat Semolina*, Water, *= Certified Organic Ingredients

May Contain Mustard, May Contain Soya, Contains Wheat
Not suitable for Soya or Mustard allergy sufferers due to manufacturing methods.

Organic; Suitable for Vegans

Biona

Biona: We Live, Love and Breathe Organic.
Biona was born over 25 years ago on an unwavering commitment to 100% organic, ethically and sustainably sourced food.
Today, we are still a family owned company, committed to providing high quality organic food for everyone to share and enjoy. All our products are certified organic, GMO free, suitable for vegetarians (many are vegan), with no artificial additives.
Our Family Mission is:
- Supporting organic farming
- Cleaning up the environment
- Investing our profits back into the Organic Future
- Increasing the use of renewable energy (wind and solar) in our production
- Treating our staff and business partners with fairness

Biona,
6a Lower Teddington Rd,
Kingston,
KT1 4ER,
UK.

Biona,
Turfsteker 6,
8433 HT,
Haulerwijk,
Netherlands.

Biona,
6a Lower Teddington Rd,
Kingston,
KT1 4ER,
UK.
www.biona.co.uk

Recipe: Lasagne with Oven Roasted Vegetables (Serves 6)

Ingredients
- 2 small aubergines (1.5cm chunks)
- 2 red onions (cut into wedges)
- 2 red peppers (cut into chunky strips)
- 4 finely chopped garlic cloves
- 450g sliced courgettes
- 225g Biona lasagne sheets
- 50g grated Parmesan/vegan alternative
- 125g grated cheddar cheese/vegan alternative
- 5 tbsp olive oil

For the sauce
- 1 chopped red onion
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tbs Biona extra Virgin Olive Oil
- 900ml Biona Passata Fina
- Salt and pepper to taste

Method
1. Preheat the oven to 220°C/fan 200°C/gas 7. Mix the aubergines, onions, peppers, courgettes, garlic, 5 tablespoons of the oil and a little seasoning in a bowl. Transfer to a large roasting tin and roast for 30 minutes, or until soft.
2. Remove the roasted veg from the oven. Lower the oven to 200°C/fan180°C/gas 6. Prepare the tomato sauce: Sauté onions, olive oil and herbs in a pan till golden brown. Add the Passata Fina, seasoning and cook for 5 minutes. Remove from the heat. Mix Parmesan and Cheddar cheese together and set aside.

To assemble
Spoon a thin layer of sauce over the base of an oil brushed 2.4 Litre shallow ovenproof dish. Place 4 Biona lasagne sheets in the dish and top with half the vegetables, then one-third of the tomato sauce followed by half of the cheese mix. Cover again with 4 sheets of lasagne and remaining vegetables. Top with the remaining 4 lasagne sheets, add the remaining sauce, and sprinkle with the remaining cheese mixture. Bake for 40 minutes until golden and bubbling.