CLASSICS

Vegetable & Spinach Lasagne

Roasted aubergine and griddled red and yellow peppers, layered between free range egg pasta, Ruby's special tomato sauce and ricotta creamed spinach; topped with a cheesy béchamel sauce

Nutrition Highlight

CLASSICS

Vegetable & Spinach Lasagne

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OVEN COOK

45-50 Minutes

PLACEHOLDER

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Main Ingredients

Milk, Tomatoes, Aubergine (10%), Egg Pasta (Durum Wheat Semolina, Water, Free-range Egg), Ricotta Cheese (Milk), Cheddar Cheese (Milk), Cream Cheese (Milk), Wheat Flour (Wheat Flour, Calcium Carbonate, Niacin, Iron, Thiamin), Red Peppers (3%), Yellow Peppers (3%), Spinach (3%), Extra Virgin Olive Oil, Onions, Butter (Milk), Tomato Purée, Regato Cheese (Milk), Sugar, Sunblush® Tomatoes, Garlic Purée, Basil, Salt, Sunflower Oil, Parsley, Tomato Concentrate, Rapeseed Oil, Vegetarian Worcester Sauce (Sugar, Spirit Vinegar, Molasses, Onion Purée, Salt, Tamarind Paste, Cloves, Ginger Purée, Garlic Purée), Olive Oil, Oregano, Nutmeg, Black Pepper, Rosemary, Yeast, Garlic, Fennel Seeds, Chillies, Sea Salt
Allergens :
Milk
Wheat
Egg
Prepared in a kitchen where traces of peanuts, nuts, sesame, mustard, soya and other allergens may be present.
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Gone in 30 mins! I wish I were kidding. Thank you for making it so easy to enjoy a delicious home-cooked meal.

JOANNE SCOTT

Celebrity Private Chef for xyz

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Cooking times

  • Oven Cook
    45-50 Minutes

    (all that time saved to use as you like…)

    1. Pre-heat oven to 180°C fan/ 200°C/ gas mark 7.
    2. Remove cardboard sleeve & film (using a sharp knife if necessary).
    3. Cook for 45 mins (add 5 mins if using a gas oven). Ensure it's piping hot before serving. Allow to stand for 3 mins before serving.

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