Roast Vegetable Lasagne

A slowly cooked, rich tomato concasse with fresh courgettes, aubergine, peppers and mushrooms. Layered with passata and béchamel sauce and made with a very tasty mature cheddar

Tomato (26%), MILK, lasagne (15%) (Durum (WHEAT), aubergine (8%), courgette (8%), red, yellow, green pepper (8%), mushroom (2%), WHEAT flour (Calcium, Iron, Niacin, Thiamine), butter (MILK),mature cheddar cheese (1%), (MILK), tomato puree, salt, basil, oregano, black pepper

Energy 577kJ/138kcal, Fat 4.0g of which saturates 2.1g,
Carbohydrate 20g of which sugars 4.1g, Protein 4.8g, Salt 0.17g

" Can be cooked from frozen, or
defrost in fridge overnight before cooking

• Preheat your oven to 170ºC, 325ºF gas mark 3

• Remove this sleeve and plastic wrapping
but keep in the wooden baking mould
and place on a baking tray. Our wooden
baking moulds are suitable for the oven,
just make sure they are not too close
to a direct flame or element

• Cook for 40 minutes if already defrosted,
or cook for 55 minutes if still frozen.
Cook until piping hot and lightly browned

• Leave for a couple of minutes before serving

Not suitable for cooking in a microwave. "