Aubergine Lasagne (V)
Delicious layers of aubergine, portobello mushroom and spinach with fresh pasta and with a creamy béchamel sauce.
Aubergine (15%), Lasagne Sheet (11%) [Flour 00 (wheat), Pasteurised Egg, Durum Flour (wheat), Salt], Portobello Mushroom, Red Pepper, Spinach, Red Onion, Garlic, Fresh Parsley, Butter (dairy), Cheddar Cheese (dairy), Milk (dairy), Chopped Tomato, Plain Flour (wheat), Brown Sugar, Balsamic Vinegar (sulphites), Olive Oil, Dried Thyme, Smoked Paprika, Ground Cinnamon, Allspice, Salt, Black Pepper.
Allergens listed in bold. Please note our kitchen handles 14 major allergens, for more info please get in touch.
HOW TO HEAT
Our cooking instructions are only a guide. Adjust according to power rating or personality of your appliance. Make sure food is piping hot before serving.
|For best results oven cook from frozen.||Serves 2 (750g)||Serves 4 (1500g)|
Preheat oven to 200°C / 200°C fan / gas mark 7. Remove slip and film. Place on baking tray and heat until piping hot.
|40-45 mins||45-50 mins|
|Not suitable for microwave|
HOW TO STORE
Keep frozen -18°.
HOW TO RECYCLE
Tray and slip recyclable, please rinse first.
|Typical Values||per 100g||per serving|
|Energy kj (kcal)||546 kJ (131 kcal)||2047 kJ (491 kcal)|
|Fat (of which saturates)||7.8 g (4 g)||29 g (15 g)|
|Carbohydrate (of which sugars)||9.4 g (2.5 g)||35 g (9.4 g)|
|Fibre||1 g||3.7 g|
|Protein||5.1 g||19 g|
|Salt||0.35 g||1.3 g|