Fresh egg lasagne sheets: the base of authentic baked lasagne
Fresh egg lasagne sheets are the thin pasta layers used to build oven-baked lasagne, the iconic dish of the Emilia and Lombardy regions. Made by Pastificio Stroppa with durum wheat semolina and 16% fresh egg, each sheet stays thin and even, absorbing béchamel and ragù during baking without peeling apart or turning rubbery. Net weight 1 kg, 40-day shelf life refrigerated, supplied in a modified-atmosphere tray for professional kitchens.
What egg lasagne is
Lasagne is among the oldest documented pasta shapes in Italy, with flat sheet pasta cooked in layers traced back to medieval Emilian cookery. The egg version, made with durum wheat semolina and whole egg, is the classic base for lasagne alla bolognese: alternating layers of pasta, ragù and béchamel, finished with grated Parmigiano. Fresh egg sheets differ from dried lasagne because they cook directly in the dish, absorbing the sauces and producing the soft, layered texture of trattoria lasagne.
The producer: Pastificio Stroppa
Pastificio Stroppa was founded in 1968 in the Milan area from the wish of a father and son to make superior fresh pasta and gnocchi by hand. Since 1980 the company has been run by Angelo Stroppa and today by the third generation (Elisabetta, Annarita and Maurizio Stroppa). Based in Pieve Emanuele (Milan, Lombardy) and certified for organic production since 2002, the pastificio works to the Italian fresh-pasta tradition, with HACCP control under EC Reg. 852/04 and a GMO-free supply chain.
Sensory profile
Typical egg-yellow colour, soft texture and the characteristic aroma and flavour of fresh egg pasta. The sheets are rolled thin and even so they layer neatly and cook through evenly, giving structured layers that hold the sauce without becoming heavy.
Technical specifications
Ingredients: durum wheat semolina, egg 16%, water, dusted with rice flour. Average values per 100 g: 1290 kJ / 304 kcal, fat 2.1 g (of which saturates 0.7 g), carbohydrate 60 g (of which sugars 1.6 g), fibre 0.6 g, protein 11 g, salt 0.08 g. Net weight 1000 g per tray, modified-atmosphere packaging. Refrigerated storage at +4 °C, 40-day shelf life.
Professional uses
Lasagne alla bolognese: layer the sheets with meat ragù and béchamel, top with grated Parmigiano Reggiano DOP, bake at 180 °C for about 25 minutes. No pre-boiling: the fresh sheet cooks directly in the dish, absorbing the sauces. Other professional preparations: vegetarian lasagne with roasted vegetables and béchamel, lasagne with salmon and leek, pasticcio of pasta and ham. Yield: a 1 kg tray builds roughly 5-6 generous portions of baked lasagne.
Pairings
Pairs naturally with meat ragù, béchamel sauce, grated Parmigiano Reggiano DOP and a Parmigiano cream for a richer finish. For a complete tray, combine with a quality UHT béchamel and a classic ragù di carne.
Delivery and logistics
B2B and B2C refrigerated delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Cold chain at 2-4 °C guaranteed by the LAPA fleet across Zurich, Winterthur, Uster, Dübendorf, Aargau, St. Gallen, Lucerne, Zug, Bern and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion), Valais and mountain regions (Davos, St. Moritz, Chur) delivery within 24-48 hours via certified food-grade couriers (Swiss Post Frigo-Express, Planzer, Galliker, Camion Transport). Service tailored for restaurants, trattorie, pizzerias, hotels, catering, delicatessens, Italian grocery stores and private customers.
Who it is for
Designed for restaurants, trattorie, hotels, canteens, catering operations and delicatessens that prepare baked lasagne to order, as well as home cooks who want authentic Italian fresh egg pasta. The 1 kg gastro format and the case of 6 suit high-volume kitchens that value consistent layering and controlled food cost.
