Sabato Veal & Porcini Lasagne from-our-kitchen-soups mellow and rich vinegar with

mellow and rich vinegar with an appealing ‘agridulce’ character

sundried grapes and and undergoes a longer cooking process

Auckland born Rachel Carley started designing ceramics in 1994

superb with chicken or beef

From defrosted ~ Bake at 180°C for 50 minutes

Sabato Veal & Porcini Lasagne from-our-kitchen-soups mellow and rich vinegar withDescription A delicious, rich lasagne made from veal and wild Italian porcini mushrooms layered with bchamel, tomato sugo and our Girolomoni organic durum lasagne sheets. Serve with a fresh green salad or your favourite roasted vegetables. To heat: Remove plastic film. From frozen ~ Bake uncovered at 180C for 60 70 minutes, or until piping hot. From defrosted ~ Cover with foil and bake at 180C for 60 minutes. Uncover, and cook for a further 10