CLASSICS

Roasted Vegetable and Spinach Lasagne

Slow roasted aubergine and butternut squash, layered between fresh egg pasta, handmade tomato sauce and ricotta creamed spinach; topped with a creamy bechamel sauce.

Nutrition Highlight

CLASSICS

Roasted Vegetable and Spinach Lasagne

Image

OVEN COOK

50-60 Minutes
Image
Image

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
Image Image
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

Image

Cooking times

  • Oven Cook
    50-60 Minutes

    1. Pre-heat your oven to 170°C fan / 190°C electric / gas mark 5.
    2. Remove cardboard sleeve & film.
    3. Cook for 30 minutes.
    4. If using a gas oven, cook for an extra 10 minutes.
    5. If this meal has been defrosted, be sure to reduce the above cooking times accordingly. After cooking, allow to stand for 3 minutes before serving. Your oven might be different to mine, so all cooking instructions are just guidelines. Ensure food is piping hot before serving.

Reviews

Customer Reviews

Based on 1 review Write a review

You may also like