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Lasagna al Forno
Layers of egg pasta, chicken ragu and bechamel, finished in the wood oven.
1
Allergens Gluten, Egg, Milk, Celery. Our kitchens handle wheat, milk, nuts and shellfish, so we cannot promise any dish is free of traces.
About this dish
We build the lasagna in trays each morning: six layers of pasta, the same four-hour chicken ragu as our tagliatelle, and a nutmeg bechamel. Each portion is cut to order and finished in the wood oven until the top blisters.
It travels better than any other pasta on the menu, which makes it a good choice for delivery.
What goes into it
- Pasta sheets: wheat flour and egg
- Chicken ragu: simmered for four hours
- Bechamel: milk, butter, flour and nutmeg
- Mozzarella: between the top layers
- Aged hard cheese: grated over before baking
- Tomato: plum tomatoes in the ragu
Round it off
Goes well with
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