Mushroom & Pine Nut Lasagna
Stunning rich and creamy, our vegetarian mushroom and pine nut lasagna makes for the perfect change from a traditional meat lasagna.
Serve with a side salad of rocket & radicchio, drizzled in balsamic vinegar.
Remove the plastic film and bake for 20 minutes in the black tray till golden brown and warmed through.
Egg pasta (semolina flour, wheat flour, eggs, salt), cream, onion, mushrooms, extra virgin olive oil, thyme, oregano, sage, parmesan cheese, parsley, pine nuts, salt, pepper.