Mediterranean Vegetable Lasagne
Delicious butternut squash layered with spinach bechamel, lasagne, homemade tomato sauce and sprinkled with pumpkin seeds.
Ingredients (allergens in bold)
Spinach Béchemal Sauce 48% (MILK, Spinach 10%, WHEAT Flour (Calcium Carbonate*, Iron*, Thiamine*, Niacin*), Butter (MILK), Salt*, Peppercorns, Bay Leaf, Nutmeg) Butternut Mix 21% (Butternut Squash 77%, Béchemal Sauce, Sunflower Oil, Garlic, Sage, Salt*, Peppercorns, Chilli Flakes) Tomato Sauce 18% (Tomato, Passata, Red Wine (SULPHITES), Onion, Tomato Puree, Caster Sugar, Sunflower Oil, Garlic, Salt*, Peppercorns, Basil, Thyme, Bay Leaf, Oregano)
Produced in an environment where nuts and other allergens may be used in this or other recipes.
Cooking Guidelines: Remove sleeve. Remove film | Oven: Preheat to 180⁰C, Gas Mark 4. Place on baking tray. From fresh cook for 25 minutes, from frozen cook for 45 minutes | Microwave 750W: Place on a microwaveable plate. From fresh cook for 4-5 minutes, from frozen cook for 10-12 minutes. After cooking leave to rest for 4 minutes before serving. Do not reheat. Instructions are a guide only, ovens and microwaves vary, always ensure the meal is piping hot.
Storage: Fresh - keep chilled below 4°C and consume by Use By date - see side of sleeve. Suitable for home freezing | Freeze - before Use By date | Frozen - store below -18°C and consume within 12 months of Use By date - see side of sleeve.
