Leek & Mushroom Lasagne

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Sautéed leek, tenderised mushrooms and a hint of marjoram combined with goat’s cheese béchamel and fused between layers of fresh egg pasta.

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  • Filling: Mushrooms (46%), Leeks (46%), Vegetable Oil, Butter, Marjoram, Salt, Pepper
  • Pasta: Flour (Wheat), Eggs, Salt, Vegetable Oil
  • Bechamel Sauce: Milk, Goat's Cheese (30%)(Goat's Milk, Salt, Culture, Non Animal Rennet), Flour (Wheat), Butter (Cream, Water, Salt), Italian Parmesan (Milk, Salt, Rennet), Salt, Pepper
  • Cooking Instructions

    Can be cooked from frozen or thawed state (thaw under refrigeration). Preheat oven to 200°c. Remove lid. Place in oven and heat 1 hour from frozen or 25 minutes if thawed. Allow to rest for 10 minutes before slicing.



    Nutritional Facts

    Average Quantity Per Serving Per 100g

    Average Quantity             Per Serving             Per 100g

    Energy                                       1770 kJ                  710 kJ

    Protein                                        15.7 g                    6.3 g

    Fat, Total                                    16.1 g                    6.4 g

    - Saturated                                   7.8 g                    3.1 g

    Carbohydrate, Total                  51.5 g                  20.6 g

    - Sugars                                         5.4 g                    2.2 g

    Sodium                                      703 mg               281 mg

    Serving Possibilities

    • Quick & Easy

    • Tried & Tested

    • Mix & Match