Code 1508
£4.00
Beef Lasagne
Rich British beef and red wine ragu layered with free-range egg pasta, topped with bechamel sauce and cheese. (350g)
PLEASE NOTE: This is a short dated product and will arrive with less than 14 days shelf life. This product can be frozen if not being consumed immediately. Defrost thoroughly over 24 hours in the fridge before cooking.
Description
Sheets of fresh, free range egg pasta layered with a rich, meaty British beef ragu. The onions are sweated with carrot & garlic and then flavoured with tomatoes, Chianti red wine, thyme and parsley. Topped with a silky, bechamel sauce seasoned with bay and nutmeg and a sprinkling of Grana Padano cheese. Bake in the oven for a delicious 'al forno' main
Due to the nature of the delivery packaging, our Chef's Table meals must be bought in multiples of 2 meals.
Our serving suggestion Give your lasagne more Italian flair by serving with an antipasti platter of your favourite continental meats and cheeses. Perfect served with a lightly dressed green salad or a side of steamed broccoli
Most chefs and cooking connoisseurs will tell you that it’s best to cover baked lasagne with foil when cooking it in an oven. The reason is that the aluminium foil will help to keep the lasagne moist while the dish heats up. To make this dish even more indulgent, shower the top with finely grated Parmesan and mozzarella 10-12 minutes before the end of the cooking time for a bubbling cheese crust
Our drinks pairing With the rich, meaty ragu, there is only one answer: the wine must be red – with good acidity, medium body and an abundant fruity flavour. This would pair excellently with our soft, rounded Pierre Lacasse Cabernet Sauvignon with a silky finish
Ingredients
Beef (27%), MILK, Water, Tomato Puree, Pasta (9%) (Durum WHEAT Semolina, Water, Whole EGG Powder), Single Cream (MILK), Chianti Wine, Grana Padano (MILK) (4%) (Contains Preservative (EGG Lysozyme)), Calf Rennet), Tomato Paste (Tomatoes, Sunflower Oil, Water, Tomato Paste, Spirit Vinegar, Sugar, Sea Salt, Dried Garlic, Ground Black Pepper, Rosemary, Dried Basil), Tomatoes, Onion, Garlic Puree, Carrot, Cornflour, Balsamic Vinegar (Wine Vinegar, Concentrated Grape Must), Rapeseed Oil, Butter (MILK), Salt, Parsley, Tapioca Starch, Thyme, Dried Parsley, Ground Black Pepper, Ground White Pepper, Ground Bay, Ground Nutmeg.
For Allergens, including Cereals containing Gluten, see ingredients in CAPITALS.
Nutritional Information
| Per Serving (350g) | Per 100g | |
|---|---|---|
| Calories | 529kcal | 161kcal |
| Energy | 2210kj | 672kj |
| Fat | 28.60g (of which saturates 12.80g) | 8.70g (of which saturates 3.90g) |
| Carbohydrates | 31.6g (of which sugars 9.1g) | 9.6g (of which sugars 2.8g) |
| Fibre | 5.6g | 1.7g |
| Protein | 33.6g | 10.2g |
| Salt | 2.11g | 0.64g |
Cooking Instructions
Oven – electric: 190°C / fan: 170°C / gas: 5 Cooking time: 30 minutes
Remove sleeve and film lid. Place on a baking tray on the middle shelf of a pre-heated for 30 minutes. Ensure food is piping hot before serving. Do not reheat.
