Lasagna con Ragu di Pollo (Chicken Ragout Lasagna)

Price Range : From RM21++

Promotion from 16 Jul 2010 until 31 Jul 2010

Using handmade lasagna pasta, Chef Claudio Cucchiarelli dips into age-old family recipes from across the region to create the all-time favourite for lunch and dinner.

On the menu:

Lasagna ai Funghi
(mushroom lasagna)
The subtle flavours of mushrooms, including Portobello, porcini, button and oyster mushroom, is accentuated by creamy bechamel sauce and mozzarella cheese. A sprinkle of spicy chilli powder completes the dish.

Lasagna Ricotta e Spinaci
(lasagna with ricotta cheese and spinach)
Savour the alternating layers of rich ricotta cheese, spinach, bechamel sauce and a pinch of nutmeg in a harmonious blend.

Lasagna con Zucchini e Pecorino
(zucchini lasagna with Pecorino cheese)
The flavourful combination of aromatic Pecorino Romano cheese, juicy zucchinis and grilled-to-perfection prawns is sure to please all palates.

Lasagna ai Frutti di Mare
(seafood lasagna)
Featuring fresh prawns, mussels, clams and shellfish, baked in fresh tomato sauce, and punctuated with fresh parsley and mozzarella cheese for added twang.

Lasagna con Ragu´ di Pollo
(chicken ragout lasagna)
Minced chicken is simmered in tomato sauce and subsequently layered into lasagna pasta, before a generous portion of parmesan and mozzarella cheese is added on.

Lasagna ai Vegetali Misti
(mixed vegetable lasagna)
A mixture of fresh seasonal vegetables, varying from broccoli, cauliflower and zucchini to spinach, is baked in tomato sauce and covered with mozzarella and parmesan cheese to form this enticing dish.

Buon Appetito!

Price: From RM21++ onwards per a la carte portion

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