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Roasted Vegetable Lasagne
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Roasted Vegetable Lasagne

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 pasta and bechamel sauce then topped with mature cheddar. Deliscious!



Taste of the West GOLD AWARD



Puy lentils (20%), milk, lasagne (durum wheat semolina, water), aubergine, courgette, red pepper, mushroom, tomato (tomato, tomato juice, citric acid), onion, wheat flour, butter, cheddar cheese, sunflower oil, tomato puree, balsamic vinegar, garlic, basil, sea salt, pepper, cloves, nutmeg.


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.


Allergy information

Contains wheat flour, milk products.

Suitable for vegetarians.

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