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

Oat milk (Spring water, Organic gluten free oats (11%) organic cold pressed sunflower oil, sea salt) Tinned Tomatoes, Pasta (Durum (Wheat) Semolina) Squash, butternut, Aubergine, Bread crumbs (Wheat) Spinach, Onion, dried Yeast, celery, Flour (Wheat) Oil Rapeseed, Oil, olive, Parsley, fresh, Basil, fresh, Salt, Nutmeg, ground, Thyme, fresh, Rosemary, fresh, garlic, sugar, Sage, fresh, Oregano, fresh, Pepper, black, Bay leaf

Allergens

Celery, wheat