Vegetable Lasagne

Vegetable Lasagne

Griddled aubergine, roasted squash and ricotta creamed spinach layered between lasagne sheets with creamy bechamel and a rich and sweet tomato sauce 

(12.41%) Pasta (durum wheat semolina, eggs, water. Contains gluten) Ricotta, (milk) Aubergine (6.21%) Spinach (5.19%) Vegetarian Parmesan (milk) Unsalted Butter (milk) Plain White Flour (wheat) Cheddar Cheese (milk) Onion, Celery Carrots, Basil, Salt, Rapeseed Oil, Ground Nutmeg, Oregano, Thyme, Rosemary, Garlic, Demerara Sugar, Black Pepper, Lemon Juice, Bay leaf,

£5.50
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Only 99 items in stock!

Ingredients

Small - 40-45 mins | Large - 45-50 mins

Pre-heat your oven to 170C fan / 190C electric / gas mark 5

Remove the cardboard sleeve & peel away the film

Cook uncovered for 45-50 minutes

Cooking times

Oven cook

TYPICAL VALUES PER 100g PER PACK
Energy (kcal) 140.97 563.89
Energy (kJ) 591.97 2367.88
Fat (g) 6.95 27.81
Saturates (g) 3.99 15.98
Carbohydrates (g) 15.21 60.84
Sugars (g) 3.18 12.74
Fibre (g) 0.89 3.56
Protein (g) 5.67 22.67
Salt (g) 0.55 2.2

  • NUTRITIONAL TABLE

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