Back in Ancient Roman times, mushrooms were considered so luxurious, that the politician and philosopher Seneca decided to give them up completely in his attempt to purge anything non-essential, and even named them “unnecessary luxuries”. Mushrooms were also nicknamed “food of the gods”, and were solely eaten by nobles and the soldiery. There were even laws prohibiting commoners from eating them. Mushrooms have continued to be a staple in Italian cooking since then, and luckily became a food that people of all classes can enjoy. We spread our mushrooms between layers of hand-rolled lasagne sheets and add a rich béchamel sauce that brings out the creaminess in the mushrooms. This is a delightful dish that is sure to please everyone from peasants to royalty.
(Allergens in bold): Mushrooms, Béchamel sauce (Wheat, Milk, Butter), Fresh pasta (Wheat Flour, Egg), Mozzarella Cheese, Grana Padano Cheese, Extra Virgin Olive Oil, Salt, Garlic, Celery, Thyme.
GARNISH INGREDIENTS: Parmesan cheese
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