Vegetable Lasagne


Griddled aubergine, roasted squash and ricotta creamed spinach layered between lasagne sheets with creamy bechamel and a rich and sweet tomato sauce.

Suitable for Vegans.

This meal is frozen in the kitchen to lock in freshness and flavour.

Ingredients: (12.41%) Pasta (durum wheat semolina, eggs, water. Contains gluten) Ricotta, (milk) Aubergine (6.21%) Spinach (5.19%) Vegetarian Parmesan (milk) Unsalted Butter (milk) Plain White Flour (wheat) Cheddar Cheese (milk) Onion, Celery Carrots, Basil, Salt, Rapeseed Oil, Ground Nutmeg, Oregano, Thyme, Rosemary, Garlic, Demerara Sugar, Black Pepper, Lemon Juice, Bay leaf.


Cooking times



Oven cook

small - 40-45 mins | large - 45-50 mins