Lasagne al Forno 
Minced beef braised in red wine layered with white pasta and bechamel sauce, with red pesto, basil and a hint of nutmeg.
Four years ago we set out to create the very best lasagne money could buy. It’s everything a lasagne should be: rich, creamy, meaty, comforting – a fail-safe crowd-pleaser.
Our big breakthrough was in the cooking of the mince. After sweating it with garlic, we add just enough milk to cover and then reduce this down. This "fluffs" up the mince to give it a lovely texture and taste. Rich Italian flavours are created by braising sun-dried tomatoes and vegetables. With red pesto in the topping, it’s a dish to savour.
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