Sabato Veal & Porcini Lasagne from-our-kitchen-soups Auckland born Rachel Carley started

Auckland born Rachel Carley started designing ceramics in 1994

From defrosted ~ Bake at 180°C for 50 minutes

sundried grapes and and undergoes a longer cooking process

each basket is sewn together in rounds so no two baskets are quite the same

Sabato Veal & Porcini Lasagne from-our-kitchen-soups Auckland born Rachel Carley startedDescription A delicious, rich lasagne made from veal and wild Italian porcini mushrooms layered with bchamel, tomato sugo and our Girolomoni organic durum lasagne sheets. Serve with a fresh green salad or your favourite roasted vegetables. To heat: Remove plastic film. From frozen ~ Bake uncovered at 180C for 60 70 minutes, or until piping hot. From defrosted ~ Cover with foil and bake at 180C for 60 minutes. Uncover, and cook for a further 10