Lasagne Sheet
Arrabbiata Sauce
Alfredo Cheese Premix
Shiitake Mushroom
Jalapeno
Olive Oil
Sliced Black Olives
Sun Dried Tomatoes
What's Not Included
Porcini Mushrooms

Shelf Life: 180 days

• For Vegetarian: Baby corn, Red-Yellow bell pepper, Zucchini slices, Sliced carrot, Garlic, Celery stick chopped, Onion.
• For Non-Vegetarian: Chicken or any meat of your choice.
• For Toppings: Mozzarella or Cheddar cheese.
• Instructions:

1. Prepare the Lasagne Sheets:
   Preheat your oven to 180°C (350°F).
   In a wide, flat pan, add 1 litre of water, bring it to a boil, and cook the lasagne sheets for 10 minutes on a low to medium flame; afterward, rinse the pasta sheets with cold water, apply a little oil to prevent sticking, and set them aside
2. Make the Alfredo White Sauce:
   To make Alfredo cheese white sauce with the premix, combine the premix and 500 ml of milk or water in a saucepan (For Starter Kit add 250 ml of either), whisk them together over low heat, stirring consistently until the sauce thickens to your desired creamy consistency
3. Make the Arrabbiata Red Sauce:* For Starter Kit
   To make Arrabbiata red sauce with premix, combine the premix and 200 ml of water in a saucepan, stirring continuously over low to medium heat until the sauce thickens and reaches the desired consistency (2-3 Minutes)
4. Make your Lasagne Filling:
   In a large pan, heat olive oil, sauté garlic and celery, then add red and yellow bell peppers, baby corn, zucchini, carrot, and onion, season with Italian Mix herbs, salt and pepper as per taste and cook until the vegetables develop roast marks and finally add boiled shiitake mushrooms, jalapeños, black olives, and sun-dried tomatoes for a sautéed Lasagne filling (for a non-vegetarian version, grill chicken or any meat of your choice separately and combine with the vegetables).
5. Assemble the Lasagne (Vegetarian/Non-Vegetarian):
   In a baking dish, spread a layer of arrabbiata sauce.
   Place a layer of 2 lasagne sheet(Side by Side) over the sauce.
   Add a layer of Alfredo white sauce on the top of the sheet, then put a layer of your chosen veggies or meat and cheese.
   Repeat the layering until all ingredients are used.
   Finish with a final layer of lasagne sheets, sauce, and a generous sprinkle of your preferred cheese.
6. Bake:
   Place your dish in the oven and bake for 15 to 20 minutes at 180°C (350°F) until the lasagne is bubbling and the top is golden brown.
7. Baking on a skillet: This can be done using a large, lidded skillet or a heavy-bottomed pan. Start by layering your prepared lasagne ingredients just like you would in an oven-safe dish, with sauce, lasagne sheet, filling and cheese. Cover the skillet with a lid and cook on low heat for about 20-30 minutes, or until the pasta is tender and the cheese is melted and bubbly. Keep the lid on for most of the cooking time to create a steaming effect, mimicking the baking process.
8. Serve:
   Let it cool for a few minutes, then slice and serve your delicious lasagne.