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) Water, Almond NUT Calcium (Tri-Calcium Phosphate), Sea Salt, Stabilisers. Tinned Tomatoes, Pasta: Durum Wheat Semolina, Squash, butternut, Aubergine, Bread crumbs: Wheat flour, water, yeast, iodised salt, Spinach, Onion, Yeast, dried, celery, Flour: wheat, white, plain, Oil Rapeseed, Oil, olive, Parsley, fresh, Basil, fresh, Salt, Nutmeg, ground, Thyme, fresh, Rosemary, fresh, garlic, caster sugar, Sage, fresh, Oregano, fresh, Pepper, black, Bay leaf

Allergens

Nuts, celery, wheat