Mutti Organic Whole Peeled Tomatoes – Authentic Italian Flavour, Naturally PreservedMutti Organic Peeled Tomatoes (Pelati) are whole, sun-ripened Italian tomatoes, carefully blanched and peeled, then packed in a rich, velvety tomato Passata. Grown in the fertile fields of Italy, these tomatoes are harvested at the height of the season for maximum flavour, colour, and aroma. Firm yet tender, Mutti Peeled Tomatoes maintain their shape during cooking while releasing a deep, naturally sweet tomato taste, perfect for slow-simmered sauces, braises, or oven-roasted dishes. They offer versatility in the kitchen, allowing you to crush, chop, or blend to suit any recipe.If you enjoy our Mutti Whole Peeled tomatoes, why not try our Double Concentrate Puree or tomato Passata to elevate your mid-week meal.Lasagna with Red SauceIngredients for 5-6 people:Lasagna sheets 250gMutti Organic Whole Peeled Tomatoes 800gGrated Parmesan 60gBéchamel Sauce: 1 liter of milk, Extra virgin olive oil 60g, flour 60g, pepper, salt, nutmegMethod:First, prepare the béchamel sauce. In a small saucepan, combine the flour and extra virgin olive oil, then place over heat and whisk well until you get a smooth mixture.When the mixture starts to simmer, gradually add the unsweetened milk, whisking frequently to fully incorporate all the ingredients.Keep whisking to prevent lumps from forming, until the béchamel reaches a boil and thickens. Season with salt, pepper, and a pinch of nutmeg to taste.Now you can assemble the lasagna layers: spread some béchamel and Mutti Organic Whole Peeled Tomatoes previously smashed and seasoned on the bottom of a baking dish, then add the first layer of lasagna sheets.Continue with four more layers, alternating in this order: béchamel, sauce, and grated cheese.Finally, bake in the oven at 180°C (350°F) for 30-35 minutes.Once done, let the lasagna rest for about ten minutes before serving.