Italian Sausage & Porcini Ragu w/ Mozzarella Bechamel Lasagna

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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

Cooking Instructions

Remove the plastic film and bake for 20 minutes in the black tray till golden brown and warmed through.

Ingredients

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.

Nutritional Information