Italian Sausage & Porcini Ragu w/ Mozzarella Bechamel Lasagna
This lasagna is all about classic Italian flavours - pork & fennel sausage, tomato and porcini mushrooms slowly simmered in a rich ragu with a rich mozzarella béchamel.
*Recipe free from NUTS
Remove the plastic film and bake for 20 minutes in the black tray till golden brown and warmed through.
Crushed tomatoes [citric acid], egg pasta (semolina flour, wheat flour, eggs, salt), pork, full cream milk, mushroom, red wine, wheat flour, tasty cheese [milk, salt, starter cultures, enzymes], onion, carrot, mozzarella cheese [milk, salt, starter cultures, enzymes], garlic, parmesan cheese [milk, salt, starter cultures, enzymes], canola oil, butter, salt, thyme, chilli flakes, dill, oregano, pepper.