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Kosher. Made in Italy.
Durum Wheat Semolina, Egg (19%), Water, Ferrous Lactate (Iron), Niacin, Thiamine Mononitrate, Riboflavin, Folic Acid.
Instructions for preparation: USA: Ondine are excellent with meat, vegetable or fish sauces. Before placing them in the tray for the oven cooking, dip each sheet of Ondine into warm water for a few minutes. Fig. 1) Place a first sheet on the bottom of the tray and spread the selected sauce. Fig. 2) Place a second sheet over the first turning it so that the 'waves' in the Lasagna sheet are perpendicular to the first sheet. Spread the selected sauce on this sheet. Continue to place Lasagna sheets and sauce, ensuring to alternate the sheets' direction, until the sheets reach to almost the top of the tray. Cover last sheet in sauce. Cover the tray with aluminium foil and place in the oven for about 25 minutes at 320 degrees F (160 degrees C). Fig. 3) For the final 10 minutes of baking remove the aluminium foil to allow the Lasagna to become golden. Store in a cool and dry place.
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