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Roast Vegetable Lasagne with cauliflower bachemel


13 Serves Available

Locally made fresh pasta sheets (pasta chibo), roast pumpkin, grilled zucchini, sautéed mushroom and silver beet, layered with cauliflower béchamel and tomato basil sugo, finished with a sprinkle of freshly grated mozzarella and grana padano.


Heat oven to 180 degrees. Place lasagne slices on a lined baking tray. Bake in oven for 20-25 minutes until hot in centre.



Fresh local pasta chibo lasagne sheets, Cauliflower, Pumpkin, silver beet, zucchini, eggplant, mushrooms, mixed herbs, onion, garlic, olive oil, tomato passata, gluten free flour, nutmeg, mozzarella, grana Padano, ground coriander, Salt, Pepper.


Allergens: dairy, gluten

6 mins

Gluten Free


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