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.
BEST COOKED FROM FROZEN
small - 40-45 mins | large - 45-50 mins
Pre-heat your oven to 170C fan / 190C electric/gas mark 5
Remove the cardboard sleeve, pierce film
Cook for 45-50 minutes