Our artisanal pasta is made in the Antola Natural Park, near Genoa, in Italy, using nothing but mountain spring water and premium 100% Italian durum wheat semolina. Our lasagna sheets are made using a process similar to the ancient rolling pin method, which gives them a rough and porous texture that helps sauces stick. They are then dried at low temperatures for 8 hours. The result: pasta of an unparalleled quality which, when cooked, has a consistency similar to fresh pasta. How to pre-cook the lasagna; If all the sheets are cooked together, they should be drained and added to a bowl of cold water to keep them separated. Otherwise, most Italians cook a few sheets at a time (adding a drop of oil to the cooking water) and lift them out of the pot one by one with a slotted spoon, then add more to the pot (kept on a rolling boil) as they layer the lasagna. Contains: Wheat.