| 摘要 |
A method for making lasagne and other ready to eat foods is characterized in that it comprises a step of overlapping semi-finished food products, comprising two pasta layers having a thickness less than 1.2 millimeters, therebetween a meat or other vegetable sauce is arranged, with alternating béchamel or other sauce layers.
Independent claims are directed to a half-finished food product for making lasagne. |
