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1800 Lasagne - Eggplant Lasagne
1800 Lasagne's Joey Kellock calls this vegetarian lasagna "one of the great culinary experiences of the modern era". Every single slice of eggplant is basted with confit garlic oil and baked before layering into lasagna. The recipe has just been updated too! Be the first to try it with a layer of Pecorino Romano through the middle of the bake!
Allergens -
Gluten, Wheat, Egg, Milk.
Ingredients
Milk, Garlic, Plain flour, Parmesan, Olive oil, Tomatoes, Basil, Butter, Egg, Eggplant, Chilli, Vegetable Oil.
Preparation and storage notes
Pre heat oven to 180c. Remove lid and bake for 45 minutes