Below are all of our lasagnes.From the mammoth eight-portion, to the Great Taste Award-winning veggie version and a twist on the classic al Forno.
They are the most complicated dishes we make at the COOK Kitchen, as we choose to layer them all up by hand, but one bite will tell you why we take quite so much care. Tuck in!
Slow-roasted wild mushrooms, aubergines and lentils in a rich tomato sauce layered between Italian pasta with a vegan-friendly bechamel sauce, topped with pine nuts.
