Three sauce lasagne 600g – serves two
The classic lasagne of Northern Italy. Sometimes called pasticciate, which translates as a sloppy mess or mistake and is anything but that.
We cook and assemble it, you bake it.
Paired with a green salad makes for a great light lunch.
The sauces are ragu di vitello, tomato and basil and béchamel with parmesan.
One packet serves two.
Tomatoes (30%), Dutch veal (10%), egg pasta sheets (gluten), tomato puree, porcini mushrooms, onion, celery, carrot, water, red wine (sulphites), parsley, pancetta (pork, water, salt, sodium nitrate, sodium nitrite, potassium nitrate), basil, Italian extra virgin olive oil, milk, parmesan (milk), wheat flour (gluten), butter (milk), nutmeg, salt & pepper, sage, bay leaves, rosemary, thyme, star anise, Worcestershire sauce (malt vinegar (from barley), spirit vinegar, molasses, sugar, salt, anchovies (fish), tamarind extract, onions, garlic, spice, flavourings), demerara sugar.
See ingredients in bold.
Keep in the fridge and eat within use by date on lid. Once opened consume within 2 days.
Heat in your oven at 175C having transferred the lasagne to an ovenproof dish. It should be very hot and bubbling and almost thinking about burning.