Pre-cooked egg lasagne sheets by Amico Freddo: a professional 10 kg case of egg pasta (67%) made with durum wheat semolina and barn eggs (18.5%), supplied in five resealable 2 kg bags. Pre-cooked and ready to layer, these sheets remove pre-boiling time, hold their structure perfectly when cut, and deliver the authentic taste of Italian lasagne in any high-volume kitchen.
What are egg lasagne sheets
The egg sheet is the foundation of Italy's great baked pasta. Lasagne has ancient roots: the Latin laganum described a flat sheet of flour and water, praised by Horace in the 1st century BC and described by Apicius in De re coquinaria. The earliest written record of eaten lasagne dates to 1221, and the 14th-century Liber de coquina details its preparation in Emilia. Fresh egg pasta (fojada) was codified in the Parma area in the 13th century, made with soft wheat flour and fresh eggs.
Origin and tradition
This product is made in Italy and carries the Amico Freddo brand, a private label distributed by Polo SpA of Teolo (Padua), a company specialised in supplying professional foodservice. The recipe stays faithful to the Italian standard for egg pasta: durum wheat semolina and whole eggs, here at 18.5% of the dough.
Texture and quality
The balance of durum wheat semolina and eggs builds a tenacious gluten network that traps the starch: the sheet does not become sticky, resists overcooking and holds firm at the cut. The thin, even sheet absorbs sauce while keeping clean, defined layers.
Technical specifications
Each case contains 10 kg of pre-cooked egg pasta in five 2 kg bags. Ingredients: egg pasta 67% (durum wheat semolina, barn eggs 18.5%, water), water. Allergens: gluten (wheat) and eggs; may contain traces of mustard and soy. Store refrigerated up to +4 C and, once opened, use the same day.
Professional uses
1) Classic lasagne alla bolognese: layer the sheets with slow-cooked meat ragu, bechamel and grated Parmigiano Reggiano PDO, then gratinate in the oven. 2) Green lasagne: pair with a spinach-enriched build for the Bologna tradition. 3) Timballi and baked pasta: line moulds or layer rich gratins with meats, vegetables and melting cheeses. 4) Neapolitan Carnival lasagne for festive regional menus. 5) Fast regeneration: pre-assembled portions reheat in minutes in a conventional or convection oven before service.
Chef tips and common mistakes
Keep your sauces well reduced: overly liquid ragu or fresh cheeses rich in whey release water during baking, soaking the base and collapsing the structure at the cut. Avoid uncontrolled thermal shocks: respect the cold chain to protect the gluten network and food safety. The traditional egg-pasta ratio is roughly one egg per 100 g of flour.
Pairings
Complete your lasagne station with durum wheat semola or 00 flour, Italian peeled tomatoes, mozzarella for cooking, Parmigiano Reggiano PDO, extra virgin olive oil and fresh basil, all available in the LAPA catalogue.
Who it is for
Designed for restaurants, pizzerias, gastronomie, hotels, catering and Italian delicatessens that need consistent, time-saving quality on lasagne and baked-pasta dishes.
LAPA logistics and delivery
Distribution starts from our central warehouse in Embrach (Zurich) under strict HACCP standards. We deliver directly with our refrigerated multi-temperature LAPA fleet across German-speaking and central Switzerland, covering Zurich, Winterthur, Uster, Dubendorf, St. Gallen, Lucerne, Frauenfeld, Basel, Bern and the canton of Aargau (Aarau, Wettingen, Baden). For Ticino (Lugano, Bellinzona, Locarno, Mendrisio), French-speaking Switzerland (Geneva, Lausanne, Fribourg, Sion, Vevey, Montreux), Neuchatel, Jura and Graubunden (Chur, Davos, St. Moritz), delivery is guaranteed within 24-48 hours through certified food-grade partners (Swiss Post Frigo-Express, Planzer, Galliker, Camion Transport AG). B2C orders ship in insulated packaging that keeps refrigerated products at 2-4 C.
