Roasted aubergines with Portobello mushrooms and spinach in a slowly cooked tomato ragu layered with fresh egg pasta and a deliciously creamy Béchamel sauce
INGREDIENTS
Chopped Tomatoes, Milk, Aubergine (13%), Portobello Mushroom (13%), Lasagne Sheets [Flour 00 (Wheat), Pasteurised Egg, Durum Flour (Wheat), Salt], Cheddar Cheese (Milk), Red 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.
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 (680g) | |
|
OVEN
|
Preheat oven to 220° C / 200° C fan / gas mark 7. Remove sleeve and film. Place on a baking tray in the oven. Allow to stand for 1 min and ensure food is piping hot before serving. |
40-45 minutes |
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) | 605 kJ (145 kcal) | 2075 kJ (496 kcal) |
| Fat (of which saturates) | 7.4 g (4.3 g) | 25 g (15 g) |
| Carbohydrate (of which sugars) | 12 g (4 g) | 43 g (15 g) |
| Fibre | 1.4 g | 4.7 g |
| Protein | 6.3 g | 22 g |
| Salt | 0.53 g | 1.8 g |