LA PALMA

100 layer
lasagna

This is a fully handmade lasagna built layer by layer using pasta, slow-cooked meat, and béchamel. Each layer is intentional, creating a structure and texture that defines the dish.

HOW TO COOK

KEEP FROZEN.
DO NOT REFREEZE.

OVEN

  1. Preheat oven to 375°F

  2. Remove lid and cover with foil

  3. Bake for 30-35 minutes 

  4. Remove foil 

  5. Let rest 2 minutes before serving

MICROWAVE

  1. Remove lid. 

  2. Heat on high for 5-7 minutes

  3. Let rest 2 minutes before serving

THE CHEF

Craig Harding

Craig Harding is the chef and owner of La Palma, known for his dedication to seasonal ingredients and bold, rustic flavours.

THE RESTURANT

LA PALMA

La Palma is known for its modern Italian cooking, combining traditional techniques with a focus on ingredient quality and precision.

What's in it

Ingredients & allergens

Net weight
503 g
Ingredients
Canned tomatoes, Mozzarella cheese, Flour, Ground meat mix (beef, pork, veal), Whole milk, Pasteurized egg yolks, Grana Padano cheese, Chicken stock, Olive oil, Onions, White wine, Butter, Carrots, Tomato paste, Whole eggs, Celery, Garlic.
Contains
Wheat, Milk, Egg.
May contain
Anchovies, Mustard, Sesame, Soybean, Hazelnut and Pecan.
Origin
Made in Canada with domestic and imported ingredients. Manufactured by BestDish Foods Inc., Toronto, ON.
Nutrition Facts
Per 2 cups (300 g)
Calories570
% Daily Value
Fat 32 g
42 %
Saturated 14 g + Trans 0.5 g
73 %
Carbohydrate 42 g
13 %
Fibre 4 g
13 %
Sugars 7 g
Protein 30 g
Cholesterol 165 mg
Sodium 750 mg
33 %
Potassium 650 mg
14 %
Calcium 450 mg
35 %
Iron 3.5 mg
19 %
*5% or less is a little, 15% or more is a lot.
"This dish represents the way we build food in the restaurant — with patience, repetition, and attention to detail. Every layer matters."— Craig Harding
Visit the restaurant

La Palma

849 Dundas St W, Toronto, ON M6J 1V5

The kitchen behind 100 Layer Lasagna. Visit them in person — or grab one from your building's BestDish freezer.

Get directions View on Google Maps