Rich beef and pork ragu lasagna topped with a luxurious cheese sauce with a cheddar cheese and parsley breadcrumb topping.
If you have received an order prior to the 19th of March, you will have received our old recipe. For more information and cooking instructions, please follow this link.
Shelf-life: Day of delivery plus 5 days
840 calories per person
Mediterranean, High in Fibre, High protein
Suitable for home freezing
Oven cook for best results & a golden brown topping
- Preheat oven to 425F, remove sleeve & film from wooden tray of lasagna. Place wooden tray in oven (Place in middle of the oven to prevent tray from catching), bake for 35-40 minutes or until golden brown
- Remove from oven & allow to stand for a minimum of 5 minutes to firm up before serving
- Serve using a fish spatula onto two plates.
Tomatoes, Beef (All natural, USDA Choice, from Midwest United States), Milk 2% fat, Lasagna sheets (No Egg), Cheddar cheese, Pork (All natural from United States), Cremini mushrooms, Onion, Carrot, Slow roast tomato paste, Red wine, Tomato puree, Red pepper, Cream, Garlic, Olive oil, Wheat flour, Butter, Beef base, Vinegar, balsamic, Corn starch, Sugar, Dijon mustard, Panko breadcrumbs, Soy sauce, Salt, Basil, Parsley, Black pepper, Oregano dried, Smoked paprika, Nutmeg
Allergens: Gluten, Milk, Soybeans
Calories 840, Fat 45g, Saturated fat 15g, Carbohydrates 63g, Total sugars 15g, Protein 44g, Fibre 7g, Sodium 1340mg
This turned out to just be a soggy mess. My daughter said it’s like they forgot the pasta. We ended up making pasta and putting this over as a meat sauce because that’s the consistency it was. The wooden tray and paper do not do well in the oven.
Would not order again. Too soggy, but taste was ok. Portion small for two adults.
Definitely a bit soggy and loose. Not the best Lasagna I’ve had. Easy to make though.
This was the worst lasagna I've ever had. Taste was strange and it was so soggy.
The noodles were mushy, the ricotta was runny and the taste was tv dinner