Roasted Vegetable Lasagne
Roasting vegetables brings out sweetness and a richer depth of flavour. Slowly cooked sweet crushed tomatoes combined with roasted aubergines, courgettes and mushrooms sandwiched between layers of Durum wheat pasta and smooth Cheddar cheese béchamel sauce.
Tomatoes, Milk, Lasagne Sheets (Durum Wheat) (10%), Aubergine, Courgette, Red, Yellow & Green Peppers, Mushrooms, Wheat Flour, Butter (Milk), Cheddar Cheese (Milk), Tomato Puree, Salt, Basil, Oregano, Pepper.
Wheat Flour contains: Wheat Flour, Calcium, Iron, Niacin (B3) and Thiamin (B1).
For allergens including Cereals containing Gluten, see ingredients in Bold.
Made in a kitchen that also handles Nuts, Eggs, Fish, Celery, Sulphites, Mustard.
These cooking instructions are only a guide. Every appliance has a life of its own. Please adjust cooking times accordingly and make sure your food is piping hot before you tuck in.
|Portion Size||Oven From Frozen (160°C Fan/ 180°C Conventional/ Gas 4)|
|350g||40- 45 mins|
|700g||50- 55 mins|
|1400g||70- 80 mins|
|Nutritional Information||Per 100g as Sold||Per Serving 350g|
|of which Saturates (g)||2.3||8.1|