Mediterranean vegetable lasagna
Roast Mediterranean vegetables marinated in garlic, herbs & sundried tomato, layered fresh egg pasta, topped with creamy bechamel, served with arugula & lemon Italian dressing
Oven or Microwave
7 minutes
Shelf-life: Day of delivery plus 5 days
720 calories per person
Serves 2
Mediterranean diet, Vegetarian, Soya free, High in Fibre
Suitable for home freezing with the exception of the arugula & dressing
Oven cook for best results & a golden brown topping
- Preheat oven to 425F, remove sleeve & film from tray of lasagna. Place tray in oven, bake for 30-35 minutes or until golden brown.
- Remove Italian dressing from fridge to allow to become liquid again.
- Remove lasagna from oven & allow to stand for a minimum of 5 minutes to firm up before serving
- Serve using a fish spatula, with arugula, drizzled with the Italian salad dressing.
Microwave for speedy results
1. Remove Italian dressing from fridge to allow to become liquid again.
2. Remove film from tray of lasagna, microwave on high for 6-7 minutes or until piping hot
3. Allow to stand for a minimum of 5 minutes to firm up
4. Serve using a fish spatula, with arugula drizzled in Italian dressing
Tomatoes, Milk 2% fat, Lasagna sheets, Cheddar cheese, Eggplant, raw, Red pepper, Zucchini, Tomato, Yellow pepper - whole, Red Onion whole, Arugula, Onion, Tomatoes, sun-dried, Slow roast tomato paste, Olive oil, Carrot, Garlic, Cream, Tomato puree, Wheat flour, Butter, Extra virgin olive oil, Pumpkin seeds, Lemon zest, Agave syrup, Dijon mustard, Panko breadcrumbs, Basil, Vinegar, cider, Salt, Rosemary, Thyme, Oregano dried, Parsley, Cornflour, Black pepper, Oregano, Red chili flakes, Nutmeg, Xanthan gum
Allergens: Egg, Gluten, Milk
Contains mustard
Calories 720, Fat 36g, Saturated fat 13g, Carbohydrates 76g, Protein 23g, Fibre 10g, Sodium 790mg
