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TOMATO LASAGNA

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  • Description
  • Ingredients
  • How To Prepare

A true Italian classic! Chef Gianni's Tomato Lasagna is rustic, hearty, and homemade.   All of the pasta is made in house with only egg and "00" flour, first grade mozzarella and our in house tomato sauce. 

All Natural and No Preservatives.  Product is frozen.

Available in a 700 gram package (2 servings) and a 3kg half tray (9 - 12 servings).

Items sold separately. 
Tomato sauce (tomatoes passata and polpa, onions, carrots, garlic, basil, extra virgin olive oil, canola oil, sea salt, black pepper, water), mozzarella cheese (pasteurized cow’s milk, salt, starter cultures, microbial coagulating enzyme, acetic acid), fresh pasta (soft grain 00 flour, whole eggs, sea salt), grana padano cheese (cow’s milk, salt, calf rennet, lysozyme chicken egg protein)

Sous Vide Method: Bring water to a boil. Place entire bag from frozen into boiling water for 30 mins. Remove and serve.

From Frozen: Static Oven: Remove vacuum seal packaging and place in 325 degree oven for 2 hours with foil cover on. Remove foil cover and parchment paper and cook for another 15 minutes. Remove from oven, replace foil cover and let rest for 15 minutes before serving. Convection Oven: Remove vacuum seal packaging and place in 300 degree oven for 1-1/2 hours with foil cover on. Remove foil cover and parchment paper and cook for another 15 minutes. Remove from oven, replace foil cover and let rest for 15 minutes before serving.

From Thawed: Static Oven: Remove vacuum seal packaging and place in 350 degree oven for 35 minutes with foil cover on. Remove foil cover and parchment paper and cook for another 10 minutes. Remove from oven, replace foil cover and let rest for 15 minutes before serving. Convection Oven: Remove vacuum seal packaging and place in 350 degree oven for 25 minutes with foil cover on. Remove foil cover and parchment paper and cook for another 10 minutes. Remove from oven, replace foil cover and let rest for 15 minutes before serving.