Vegetable Lasagne

Ruby Says

“I make a sweet and rich tomato sauce which I then layer between charred aubergine, roasted butternut squash, baby spinach leaves & lasagna sheets. Topped off with my luxurious dairy free white sauce, this is a vegan triumph.”

Ruby recommends: Great with a crisp mixed green salad

Cooking Times

*Best cooked from frozen* 

Oven cook only - 40-45 mins 

*Please see back of pack for full instructions*

Ingredients

Oat Milk (24.91%) (water, oats, chicory root fibre, sunflower oil, calcium], sea salt, [b2, b12, d2]) Tinned Tomatoes, Butternut Squash (13.84%) Aubergine (13.84%) Pasta (9.22%) (durum wheat semolina, water. Contains gluten) Plain White Flour (wheat) Onion, Spinach, Breadcrumbs, (wheat) Celery, Dried Yeast, Rapeseed Oil, Parsley, Basil, Garlic, Thyme, Rosemary, Demerara Sugar, Salt, Black Pepper, Oregano, Ground Nutmeg, Bay leaf, Vinegar.

Allergens

Celery, wheat