Description
Glen Dye Wild Venison Lasagne and green salad – Serves Two.
This lasagne is made using locally sourced venison and other prime ingredients. Creamy béchamel sauce and fresh egg durum wheat pasta are rounded off with the best grated Parmigiano Reggiano.
The lasagna will be defrosted and in your fridge. All you need to do is heat the oven to 180˚C and pop in the lasagna for about 25 minutes or until it is piping hot, making sure you remove the cardboard sleeve and lid first.
The salad will be in your fridge and you will find a little pot of vinaigrette next to the salt and pepper on the side.
For sustainability reasons, we wash and reuse the containers and lids, so please leave them in one of the kitchen cupboards.
