Aubergine parmigiana lasagne piccolo

Aubergine parmigiana lasagne piccolo


Oozy with a melting mozzarella top, this meat free vegetarian option is indulgent and tasty. A greedy portion for one.

  • Ingredients and cooking instructions

    Aubergine, olive oil, dried oregano, garlic cloves, basil, Chianti, San Marzano tomatoes

     Butter,  wheat flour, organic whole milk, parmesan, mozzarella 

    Fresh egg lasgane contains wheat flour, free range eggs

    Allergens shown in bold 


    Refridgerate on receipt and use within two days 


    Oven bake for 30 -35 minutes 


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