Aubergine Portobello & Spinach Lasagne

Serves 1
£6.75
Serves 2
£12

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

Screenshot_2020-08-11_at_16

Preheat oven to 200° C / gas mark 7. 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 before serving.

35-40 mins

45-50 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