Handmade Spinach & Ricotta Lasagne
Nick's handmade pasta sheets layered with his homemade spinach & ricotta mix. Using locally sourced free range eggs & Australian Tipo "00" flour for the dough. Locally sourced spinach & fresh ricotta. Generously filled with Napoletana sauce and full of flavour. You will not get dry lasagne! All of the pasta making work has been done for you. All handmade and made with love. Cannot compare to store bought.
Serves 2-3 (small tray) // 1.1kg*
Serves 4-6 (large tray) // 2.3kg*
Preheat oven at 180 degrees. Cook THAWED LASAGNA for 40-45mins (lid on) then a further 5-10mins (lid off). Allow to rest before cutting & serving. IF COOKING FROM FROZEN - PLEASE ALLOW FOR DOUBLE THE COOKING TIME.
Storage Instructions: Keep FROZEN. Store at or below -18 degrees.
*Can replace lid with foil
*If lasagne is still wet/watery. COOK FOR LONGER. All ovens are different, cooking instructions are a guide