CLASSICS

Roasted Vegetable and Spinach Lasagne

Roasted aubergine and butternut squash, layered between egg pasta, Ruby’s special tomato sauce and ricotta creamed spinach; topped with creamy béchamel sauce.

Nutrition Highlight

CLASSICS

Roasted Vegetable and Spinach Lasagne

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OVEN COOK

45-50 Minutes

All my meals are best cooked from frozen and this dish is best cooked in the oven - put it in and take back the time for yourself.

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Main Ingredients

Milk, Tomatoes, Aubergine (13%), Butternut Squash (10%), Egg Pasta (Durum Wheat Semolina, Water, Free-Range Egg), Onions, Cheddar Cheese (Milk), Ricotta Cheese (Milk), Spinach (1.8%), Butter (Milk), Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Carrots, Regato Cheese (Milk), Celery, Cream Cheese (Milk), Rapeseed Oil, Tomato Purée, Salt, Cornflour, Garlic Purée, Sugar, Basil, Sunflower Oil, Parsley, Dried Oregano, Rosemary, Thyme, Ground Nutmeg, Black Pepper, Ground Bay Leaves.
Allergens :
Milk
Wheat
Egg
Celery
Prepared in a kitchen where traces of peanuts, nuts, sesame, mustard, soya and other allergens maybe 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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