Lasagna layer
Lasagna layer, often referred to as pasta sheets or noodles, is the foundational component of the classic Italian dish lasagna. These thin, flat sheets are traditionally made from durum wheat semolina and water, though some recipes incorporate egg for a richer texture. They are layered with sauces, cheeses, and fillings like meat or vegetables to create the iconic baked casserole.
🍽️ Nutrition at a glance
Lasagna layers are primarily a source of carbohydrates, providing energy, and also contain a moderate amount of protein from the wheat. A typical serving (about 2-3 sheets) contributes roughly 150-200 calories, with minimal fat unless paired with rich sauces and cheeses in the final dish.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 18 g |
| Carbs | 30 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sugar | 8 g |
| Sodium | 750 mg |
| Calcium | 300 mg |
| Iron | 3 mg |
| Potassium | 350 mg |
| Vitamin A | 150 mcg |
| Vitamin C | 10 mg |
| Vitamin B12 | 1.5 mcg |
| Phosphorus | 250 mg |
| Zinc | 3 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, these pasta sheets represent a cornerstone of Italian home cooking, with regional variations like the egg-based pasta of Emilia-Romagna versus the dried semolina sheets common elsewhere. Nutritionally, their simple composition allows them to act as a versatile base that can be balanced with nutrient-dense layers of vegetables, lean proteins, and dairy.
