Wild Mushroom Lasagne

Delivery

This product is delivered by DHL with tracking number.

Chilled packaging boxes that maintain an internal temperature during transit.

Eco-Friendly Water Pack

Method

• Preheat your oven to 200°C (180°C fan) and place a baking tray in the middle of the oven.
• Take your pasta out of the fridge 10 minutes before cooking.
• Remove the card sleeve and the film from the pasta but leave it in its card box.
• Place the pasta in its box directly onto the hot baking tray and cook for 20 minutes, until piping hot.
• Remove your pasta from the oven and allow it to rest for 5 minutes before serving.

Buon appetito!

Ingredients / Allergens

Allergens in BOLD & CAPITALISED:
Mushroom Ragu (51.5%) (Single Cream (MILK), Mushrooms (41%) (Oyster, Nameko, Shiitake, Slippery Jack, Porcini), Onion, Garlic, Olive Oil, Sunflower Oil, Parsley, Brown Miso Paste (Whole SOYBEANS, Cultured Brown Rice, Sea Salt, Water), Salt, Corn Starch, Thyme, Black Pepper Powder, Bay Leaf.), Salt, Corn Starch, Thyme, Black Pepper Powder, Bay Leaf), Bechamel Sauce (Cow’s MILK, WHEAT Flour, Unsalted Butter (Cow’s MILK), Salt, Nutmeg Powder, White Pepper Powder), Lasagne Sheet (Durum WHEAT Semolina, Water), Grana Padano Cheese (2%) (MILK, Salt, Rennet, Preservative: Lysozyme EGG‘s Protein), Pine Nuts.

In addition to the recipe-specific allergen information provided, Pasta Roma handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.
Whilst we make every effort to remove them during preparation, please be aware that your food may contain parts of bone, shell or pips.

Nutrition

Calories per serving: 723kcal
An adult needs around 2000kcal per day Following nutritional information is per 100g: Energy 782kJ
Calories 188kcal
Fat 12.0g
Of which saturates 6.8g
Carbohydrates 14.1g
Of which sugars 3.5g
Protein 5.0g
Salt 0.54g

About This Dish 

The epitome of warming al forno dishes, our deliciously cheesy Wild Mushroom Lasagne is inspired by the mountains and forests of Piedmont. The location of this region, straddling Italy’s northwestern Alps, means that in the winter months the landscape is dotted with snow-capped peaks and people from across Italy, and the rest of the world, escape their towns and cities and head instead to Piedmont’s romantic chalets and ski resorts. Happy holiday-makers with rosy cheeks and growling stomachs return from days spent on the slopes in need for sustenance. Few dishes are better positioned to bestow warmth and comfort than lasagne, particularly when prepared with seasonal delicacies from the surrounding mountains and forests.
From porcini and pioppini to morels and chanterelles, Piemonte is home to a farrago of funghi varieties and these are prime for harvesting in the cold winter months. The abundance of wild mushrooms in the region means that, for thousands of years, they have taken pride of place in Piemontese cooking, playing a vital role in seasonal dishes like our tasty lasagne. Considered by the Romans to be an expensive luxury, we revel in the rich, earthy flavour that the wild mushrooms bring to this dish as we decadently layer them between hand-rolled lasagne sheets and our creamy bechamel sauce.