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Vegetarian

Vegetable Lasagne


Ruby Says

"I pack lots of market fresh vegetables between the sheets of pasta and top with my rich tomato sauce and aged parmesan.  Chargrilling some of the vegetables is my secret."
Ruby recommends: This goes well with my carrot and parsnip puree or a crisp mixed leaf salad.

Cooking Times

*Best cooked from frozen* 

Oven cook only - 40-45 mins 

*Please see back of pack for full instructions*

Ingredients

Tomatoes (24%), Milk (21%) Pasta (Egg, wheat) (11%) Squash butternut, (11%), Aubergine, (6%), Spinach, (4.5%), Onion (3.5%) Flour (wheat) (2.5%) Butter unsalted (2.5%) milk, Parmesan (2%) milk, Cheese, (2%), Carrots (2%), Mozzarella, (dairy)(1.5%) Creme fraiche, (dairy)Celery, Basil fresh, Cream milk, Salt, garlic, Oil vegetable rapeseed, Thyme fresh, Nutmeg ground, Pepper black, Sage fresh, Rosemary fresh, Oregano fresh, Bay leaf.

Allergens

Milk, Egg, Wheat, dairy, celery, rapeseed.


Collections: All, Mains, Vegetarian

Type: Vegetarian

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