Biona Organic Spelt Semi-Wholegrain Lasagne Sheets are made with certified organic spelt wheat flour and water. This ancient grain brings a distinctive flavour and texture to a classic Italian favourite, making these sheets a versatile alternative for homemade lasagne.
Easy to prepare and convenient to use, simply substitute these organic spelt sheets into your favourite lasagne recipe and bake until golden. With 12g of protein and 4g of fibre per 100g, they are a useful store-cupboard staple for Italian-inspired meals.
Features
- Made with certified organic spelt wheat flour
- Semi-wholegrain lasagne sheets
- 12g protein per 100g
- 4g fibre per 100g
- 250g pack for homemade lasagne
Benefits
- Distinctive spelt flavour for traditional Italian dishes
- Easy way to prepare homemade lasagne
- Suitable for layering with sauces, vegetables and other fillings
- Convenient store-cupboard ingredient
- Made with simple organic ingredients
Product Info
| Brand | Biona Organic |
| Product | Spelt Semi-Wholegrain Lasagne Sheets |
| Pack Size | 250g |
| Key Ingredients | Spelt Wheat Flour* and Water |
| Dietary Information | Organic |
| Type | Semi-Wholegrain Lasagne Sheets |
Nutritional Facts
| Nutrient | Per 100g |
| Energy | 1493kJ / 352kcal |
| Fat | 1.8g |
| of which saturates | 0.3g |
| Carbohydrate | 70.0g |
| of which sugars | 2.5g |
| Fibre | 4.0g |
| Protein | 12.0g |
| Salt | 0.00g |
Ingredients
Spelt (Wheat) Flour*, Water. *Certified Organic Ingredients.
Allergen Information
Contains spelt wheat and cereals containing gluten. Not suitable for soya or mustard allergy sufferers due to manufacturing methods. Please check the product packaging for the most up-to-date allergen information.
Suggested Use
Use as a substitute for traditional lasagne sheets. Layer with your favourite sauce and fillings, then bake according to your recipe instructions until golden and cooked through.
Important Information
Please check the product packaging for the most up-to-date ingredient, allergen, preparation and nutritional information.
