Inverurie beef to make the Bolognese with a little milk to tenderise the mince, Bechamel made with Mozzarella di Bufala and a little nutmeg. Homemade pasta (because when we’re cooking in the restaurant we take no shortcuts) using Phantassie organic eggs and Italian pasta flour. We finish with some butter sugo and more Mozzarella di Bufala. It can’t be any better.
We do a vegetarian version too! All the same apart from the lasagne: Layers of our fresh pasta, creamy bechamel, butter sugo and roasted Italian vegetables are a perfect combination
Note - this will need about 45 minutes to an hour in an oven at 180’C.