Spring lasagna with wild garlic béchamel and shiitake mushrooms
Fresh pasta sheets layered with creamy wild garlic béchamel and shiitake mushrooms from the biodynamic Brambletye farm in East Sussex.
Cooking instructions: Pierce the film and bake in the oven for 30 minutes at 200 degrees. Remove the film and return to the oven for another 5-10 minutes until the top is bubbling and lightly brown.
Product contains Parmesan cheese therefore not marked as vegetarian.
Out of stock