has been enjoyed by Italians for centuries. The first record of lasagne dates back to Ancient Rome, but that primitive version is quite different from the kind we enjoy today. The first official recipe was recorded during the Middle Ages in Napoli in Liber de Coquina, one of the oldest cookbooks. That recipe for lasagne calls for a flattened dough layered with cheese and spices, to be eaten using a pointed stick.
This modern version, including roasted cavolfiore (cauliflower) & chargrilled cavolo (kale) has been dreamt up by Chantelle Nicholson, Chef Patron of fine dining restaurant Tredwells in London. Celebrating plant-based cuisine at its finest, we toast our cavolfiore until it reaches a deep, golden hue and blending into a delicate pureé. This is combined with seasonal kale from the Tuscan countryside, which is gently chargrilled, and layered between handmade sheets of fresh, egg-free lasagne. This unique, plant-based lasagne is finished with a briciole di pane (breadcrumb) sprinkling and a generous quotient of indulgent dairy-free formaggio. Buon appetito.
Ingredients (allergens in bold): cauliflower, kale, olive oil, fresh pasta (organic wheat flour), rice milk, vegan cheddar cheese, panko breadcrumbs, non dairy butter, salt.
Garnish Ingredients: pine nuts
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