Aubergine & Mozzarella Parmigiana
Roasted Aubergine layered with a rich sun dried tomato sauce, topped with creamy mozzarella and a crispy crumb
INGREDIENTS
Chopped Tomatoes, Milk, Aubergine (13%), Portobello Mushroom (13%), Lasagne Sheets [Flour 00 (Wheat), Pasteurised Free Range Egg, Durum Flour (Wheat), Salt], Cheddar Cheese (Milk), Onion, Red Pepper, Spinach (2%), Plain Flour (Wheat), Butter (Milk), Brown Sugar, Olive Oil, Salt, Balsamic Vinegar (Sulphites), Garlic, Black Pepper, Thyme, Ground Allspice, Ground Cinnamon, Smoked Paprika
Allergens listed in bold. For more info contact our team hello@potage.co.uk
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 1 370g |
Serves 2 740g |
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OVEN
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Preheat oven to 200° C / gas mark 6. Remove cardboard sleeve and film lid. Place on a tray and cook in the top of the oven. Allow to stand for 1 minute. Ensure piping hot and golden brown before serving. |
35-40 mins |
50-55 mins |
HOW TO STORE
Keep frozen -18°.
HOW TO RECYCLE
This tray and slip are 100% recyclable, please rinse first.
NUTRITIONAL INFORMATION
| Typical Values | Per 100g | Per Serving |
|---|---|---|
| Energy kJ (kcal) | 428kJ (103kcal) | 1568kJ (376kcal) |
| Fat (of which saturates) | 6.4g (2.4g) | 23g (8.8g) |
| Carbohydrate (of which sugars) | 6.1g (4.3g) | 22g (16g) |
| Fibre | 1.5g | 5.7g |
| Protein | 4.2g | 15g |
| Salt | 0.73g | 2.7g |
