Aubergine Portobello & Spinach Lasagne

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 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

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 (730g)

OVEN

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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.

30-35 mins

40-45 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) 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

IN YOUR BOX