Aubergine Lasagne

£13 Serves 2, 610g
£24 Serves 4, 1220g
This wonderful vegetable lasagne keeps it simple with layers of aubergine, portobello mushroom and bell peppers. Enjoy with a green salad on the side.
 
INGREDIENTS
aubergine, Portobello mushroom, red pepper, chopped tomato, pasta (gluten), butter (dairy), plain flour (gluten), cheddar (dairy), milk (dairy), parmesan (dairy), thyme, smoked paprika, ground allspice, ground cinnamon, brown sugar, balsamic vinegar, garlic, red onion, olive oil, salt, black pepper
 
HOW TO HEAT
MICROWAVE: Remove slip and pierce film. Place on a microwaveable plate and heat for 5 mins, stirring halfway. Heat until piping hot. OVEN: Preheat oven to 180°C/160°C fan/gas mark 6. Remove slip and pierce film or if you prefer transfer to an oven proof dish. Place in the centre of the oven and heat for 20 mins, stirring halfway. Heat until piping hot.

HOW TO STORE
Keep in a fridge below 5°C. Suitable for freezing. 

HOW TO RECYCLE
Tray and slip recyclable, please rinse first.
 
Typical Values per 100g per serving
Energy 389 kJ
93 kcal
1511 kJ
362 kcal
Fat
of which saturates
4.9 g
2.9 g
19 g
11 g
Carbohydrate
of which sugars
7.2 g
2.9 g
28 g
11 g
Fibre 1.2 g 4.7 g
Protein 4.3 g 17 g
Salt 0.33 g 1.3 g