Lasagna al Forno with Beef Ragu

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Our go-to midweek dinner! Made with our fresh egg pasta sheets then layered with slow cooked beef ragù, parmesan and shredded mozzarella.

* Frozen 1.4kg
* Feeds four generously

*Recipe free from NUTS

Cooking Instructions

Remove lid and bake from frozen at 180°C for 50 minutes or thawed for 20 minutes or until internal temperature reaches 75°C.


Egg pasta (semolina flour, wheat flour, eggs, salt), beef, cheese blend (pasteurised cows' milk, salt, starter cultures, rennet), crushed tomato, carrot, celery, onion, garlic, olive oil, canola oil, salt, white pepper.