Lasagne al Forno

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Minced beef braised in red wine layered with white pasta and bechamel sauce, with red pesto, basil and a hint of nutmeg.

We've gone back to the drawing board and for this new improved version of our classic lasagne. 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.

Hope you like it!