Remove sleeve and using a sharp knife, cut film off. 20 to 30 minutes on a baking tray in the oven at about 180C – longer if you haven’t had the time to defrost it.If there is lots in the oven it may need longer. Cooking temperatures vary. and fancy ovens do things quicker, so check it from time to time. Food should have colour so bake it until it’s golden, bubbly and piping hot. Don’t microwave this dish – it wont be nice.
Mediterranean Vegetable Lasagne (V, G, D, E)
A rich tomato and roasted vegetable ragout layered between sheets of pasta and smothered in a delicious creamy white sauce and cheese. Serve with a dressed mixed salad and garlic bread.
Available in 350g serving 1, 700g serving 2 or 1.4kg serving 4
£7.75 – £31.00
Ingredients: tinned tomato, red onion, courgette, fennel, aubergine, red pepper, yellow pepper, butternut squash, onion, baby leaf spinach, tomato puree, extra virgin olive oil, garlic, balsamic vinegar, red wine vinegar, fresh parsley, fresh basil, fresh oregano, sea salt, black pepper.
For the white sauce: milk(MILK), butter(MILK), flour(WHEAT), onion, sea salt, bay leaves, nutmeg.
For the pasta: durum WHEAT semolina, pasteurised EGG
Allergens Key
GF – gluten free, D – contains milk and dairy, E – contains egg, N – contains nuts, VG – vegan, V – vegetarian, C – contains celery, S – shellfish, F – fish, M – mustard, G – cereals containing gluten, P – contains peanuts, SS – contains sesame seeds, SD – contains sulphur dioxide CR – crustaceans, SO – soy, SU – contains Sulphites, NI - contains nitrates