Serving Suggestion Video
The Grand Lasagne al Forno
A slow-cooked ragu of beef and pork layered between sheets of free range egg pasta, with béchamel sauce and a West Country Cheddar topping.
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Our 8-portion meals are perfect for entertaining. Just stick one in the oven, open a bag of salad or steam some greens, and you’re done!
- Also available in 1, 2 and 4-portion sizes. This grand version has an extra layer – and is probably the most complicated, labour-intensive dish we make in the COOK Kitchen … but it’s worth it!
- We hand trim leg of higher-welfare pork and cuts of British and Irish beef and use it to make our own mince and the pasta sheets are Italian (from Gino D’Acampo’s own company no less)
Try it with:
- A green salad and a Garlic Ciabatta is all you need
- For the more ambitious, a tomato, mozzarella and basil salad is a nice addition
How We Make It At Our Kitchen
- We mince cuts of beef and pork ourselves, braise until tender, and add finely chopped carrots, celery, onions and garlic – all for flavour rather than texture. Then we add lots of red wine and it’s all reduced right down, before adding tomato purée, chopped tomatoes and Worcestershire sauce
- Then it’s the classic cheese sauce, made with an authentic mature Cheddar from Somerset
- Then the really tricky bit: it’s all put together, layer by layer. The final topping is a COOK special: basil, tomato purée and grated traditional British Cheddar
Nutrition
| Typical Values | Per 100g | Per Portion |
|---|---|---|
| Energy (kJ) | 612 | 2,228 |
| Energy (cal) | 146 | 531 |
| Protein (g) | 10.3 | 37.5 |
| Carbohydrate (g) | 10.3 | 37.5 |
| of which: sugars (g) | 2.8 | 10.2 |
| Fat (g) | 6.8 | 24.8 |
| of which are saturates (g) | 3.8 | 13.8 |
| Fibre (g) | 1.4 | 5.1 |
| Sodium (g) | 0.29 | 1.05 |
| Salt (g) | 0.725 | 2.625 |
Please Note: The details above are correct as of 10 January 2022 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Ingredients
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).
Chopped Tomatoes (19%) (Tomato Juice, Acidity Regulator: Citric Acid), Semi Skimmed Milk (18%), Beef (10%), Pork (9%), Onions, Cheddar Cheese (9%) [Milk], Free Range Egg Lasagne Sheets (5%) (Durum Wheat Semolina, Free Range Egg), Tomato Puree, Wheat Flour (Calcium Carbonate, Iron, Nicotinamide, Thiamine Hydrochloride), Carrots, Celery, Water, Garlic, Butter [Milk], Basil, Salt, Red Wine Vinegar (Antioxidant: Sulphur Dioxide), Oregano, Rapeseed Oil, English Mustard (Water, Mustard Flour, Sugar, Salt, Wheat Flour, Turmeric, Acidity Regulator: Citric Acid, Stabiliser (Xanthan Gum)), White Pepper, Nutmeg.
Please Note: The details above are correct as of 10 January 2022 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Cooking/Serving Instructions
These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.
serves 8
*NOT SUITABLE FOR MICROWAVES*
OVEN COOK
FROM FROZEN
Oven:
Oven Settings
Defrost Instructions:
Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 40 mins.
serves 8
*NOT SUITABLE FOR MICROWAVES*
OVEN COOK
FROM FROZEN
Oven:
Oven Settings
Defrost Instructions:
Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 40 mins.
Please Note: The details above are correct as of 30 October 2018 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Allergens
Gluten, Milk, Eggs, Soya, Celery, Mustard, Sulphites
This product has been made in a kitchen that uses nut ingredients
Please Note: The details above are correct as of 10 January 2022 but as we are constantly improving our recipes it is essential to check the label on the packaging.
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