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
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||
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.
HOW TO STORE
Keep frozen -18°.
HOW TO RECYCLE
This tray and slip are 100% recyclable, please rinse first.
|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|