Roasted Vegetable Lasagne - NEW
This is a veggie dish that can be done so badly but our version is fabulous.
Lightly roasted red peppers, aubergines, courgettes and chestnut mushrooms mixed with puy lentils in a tomato sauce, layered with Organic pasta and bechamel sauce then topped with mature cheddar. Deliscious!
Taste of the West
GOLD AWARD
Ingredients
Nutritional Information
We will be providing full nutritional information for all of our products very soon.
Cooking Instructions
For best results cook from frozen.
Appliances vary and times given are a guide for conventional ovens. These may need to be reduced if using a fan assisted oven.
This dish can also be heated in the microwave.
Preheat oven to 190oC/375oF/Gas Mark 5. Remove sleeve and film lid. Place on a baking sheet in the centre of the oven and heat for 50-55 minutes. Ensure piping hot before serving.
Serving Suggestions
Great served with a green salad and some crusty bread.
Allergy Information
Suitable for Vegetarians
Contains
Gluten (wheat flour),
Dairy (butter, milk, cream & cheese)
May contain traces of nuts
(hazel nuts and almonds used in the unit)
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