Vegetable Lasagne

*Only 356 Calories per portion* 

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

Almond MILK (Nuts) (25.14%) Water, Almond NUT (2.3%), Calcium (Tri-Calcium Phosphate), Sea Salt, Stabilisers Tinned Tomatoes, Pasta (13.41%) Wheat, Gluten, Squash, butternut, Aubergine, Spinach, Onion, Yeast, dried, Flour, Wheat, Gluten, Celery, Oil Rapeseed, Oil olive, Basil fresh, Salt, Nutmeg, ground, Sage, fresh, Thyme, fresh Rosemary, fresh, garlic, sugar, Pepper, black, Oregano, fresh, Bay leaf

Allergens

Nuts, celery, wheat, Gluten