Veld Reared Chicken Lasagne with Nabechan Spring Onions, Avalanche Beet Tops and Nettle Lasagne Sheets

Made with Veld Reared chicken, , Cream of the Crop milk, Dalewood and Belnori cheeses, free range eggs from happy hens, and Meuse farm greens.

Bake from frozen at 180C for 40 minutes, or defrosted at 200C for 25 minutes.

800g, 2 large servings, or 4 small servings