Lasagne sheets

Pasta shape ✔ Checked: 10.2026 · sources: 3 Updated: 27.10.2026

Also known as: lasagna sheets, lasagna noodles, lasagne

Wide flat rectangular sheets of pasta layered with sauce and baked in lasagne; for example, Barilla makes them from durum wheat semolina and fresh eggs.

Lasagne sheets are rectangles of flat pasta that are layered with sauce and baked as the dish lasagne. Barilla calls egg lasagne one of the classic dishes of Italian gastronomic tradition and says it was already prepared in ancient Rome.

Barilla's Emiliane lasagne are rough, porous rectangles of egg pasta made from durum wheat semolina and fresh category A eggs. Under Italian DPR 187/2001, egg pasta is made from semolina and at least four whole eggs, with at least 200 g of egg per kilogram of semolina.

Barilla offers thick sheets, with a cooking time of 20 minutes, and thin sheets, which it says need no pre-cooking because they absorb the sauce directly; their stated cooking time is 12 minutes.

For the thick sheets Barilla suggests ragù alla bolognese, or newer recipes with vegetables, fish or cheese, such as gorgonzola, broccoli and walnuts, or saffron. For the thin sheets it suggests pesto alla genovese with potatoes and green beans.

Facts

Raw material	Durum wheat semolina and fresh eggs (Barilla Emiliane)
Duration	Thick 20 min; thin 12 min, no pre-cooking (Barilla)
Main use	Ragù alla bolognese; vegetable, fish and cheese fillings

What it includes

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Tress Lasagne-Blätter

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Verrigni Lasagne all'Uovo

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How it connects to Pasta

Lasagne sheets → related → 🧀 Parmesan ← related ← 🍝 Pasta

Links

Used in: 🍝 Lasagne, 🍝 Bolognese sauce
What it contains: Wheat flour, 🥚 Chicken egg, Semolina
Part of: Egg pasta, Dry durum wheat pasta
Similar and different: Pappardelle, Granoro Gli Speciali da Forno, Giovanni Rana Fogli per Lasagne, Liguori Da forno, Gallo Placas, Barilla Emiliane, Pasta Zara Linea Speciale, Panzani Pâtes au four, Lasagnette, Pastai Gragnanesi Pasta da Forno
and 36 more
AS Babuni Makarony Bezjajeczne, Divella Pasta all'Uovo, De Cecco Pasta all'uovo, Rummo Pasta all'Uovo, Garofalo Pasta Fresca Trafilata, Di Martino Formati Regionali, Verrigni Pasta all'Uovo, Rustichella d'Abruzzo Pasta all'Uovo, Felicetti Original Egg, Lustucru Sélection Pâtes fraîches, Sorrentino i Giganti IGP, Sorrentino i Giganti BIO, Ronzoni Traditional, Pastai Le Paste Lisce, La Molisana Le Speciali, Delverde Classic Range, De Cecco Senza Glutine, Granoro Gluten Free, Lubella Klasyczny, Setaro Pasta di Semola, La Fabbrica della Pasta Senza Glutine, Gallo Sin Gluten, Leonardo Carassai Tagli classici, Afeltra Cavaliere Olimpio Formati Speciali, Maltagliati, Faella Linea Premium, Gentile Pasta di Gragnano IGP, Marcozzi Pasta all'uovo, Melissa Klassiki Seira, Melissa Chrysi Epilogi, Marilungo Pasta all'uovo, La Campofilone Pasta all'uovo, PastaDC Pasta fresca, Moro Pasta con grano saraceno, La Molisana Extra di Lusso, Bosco Pasta Secca
In other topics: 🧀 Parmesan, 🧈 Butter, 🥛 Milk, 🧀 Ricotta

Frequently asked questions

Do you need to boil lasagne sheets before baking?

Barilla says its thin egg sheets need no pre-cooking because they absorb the sauce directly. For other sheets, follow the instructions on the packet.

What are egg lasagne sheets made of?

Under Italian DPR 187/2001, egg pasta is semolina with at least four whole eggs (at least 200 g of egg per kilogram of semolina). Barilla's Emiliane sheets are made from durum wheat semolina and fresh category A eggs.

What goes best with lasagne sheets?

For the thick sheets Barilla suggests ragù alla bolognese or vegetable, fish and cheese fillings; for the thin ones, pesto alla genovese with potatoes and green beans.

Recipes

Lasagne verdi alla bolognese

Sources

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