Story
Lasagne 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 Naples in Liber de Coquina, one of the oldest cookbooks to date. That recipe for lasagne describes a flattened dough layered with cheese and spices and eaten using a pointed stick. Perhaps less alarmingly, our vegetarian version uses beautiful wild mushrooms from the rich forests of Abruzzo.
Mushrooms have been integral to Italian cuisine for many years. Back in Ancient Rome, mushrooms were considered an expensive luxury. A philosopher of the time, Seneca, vowed to give them up in his attempt to purge anything non-essential, condemning humble funghi as “unnecessary luxuries”. We have no such qualms, however, and decadently layer our wild mushrooms between hand-rolled lasagne sheets and a rich bechamél sauce, finishing with an Italian cheese crust.
Ingredients
Allergens in bold and underlined:
|
Item |
Weight* |
Ingredients |
|
Porcini & Wild Mushroom Lasagne |
335g |
Fresh Pasta (Wheat Flour, Egg, Durum Wheat Flour, Salt); Porcini and Other Mushrooms, Milk, Tomato Sauce (Peeled Tomatoes, Extra Virgin Olive Oil, Garlic, Salt, Pepper, Nutmeg), Butter (Milk), Pecorino (Milk), Grana Padano Cheese (Milk, Salt, Rennet), Fresh Thyme, Salt, Pepper, Nutmeg |
*Go Grande portions are 30% larger.
Recipe Card
Please find the recipe card for this dish here
Nutrition
|
Nutrition (Dish) |
Per 100g |
|
Energy |
382kJ |
|
Calories |
91kCal |
|
Fat |
4.5g |
|
Of which saturates |
2.7g |
|
Carbohydrates |
8.8g |
|
Of which sugars |
2.3g |
|
Protein |
4.1g |
|
Salt |
0.2g |