Layers of homemade gluten free pasta rolled out in our kitchen, plenty of roasted veggies, combined with a rich and creamy mix of homemade tomato and bechamel sauces. Oven bake to get a crispy cheese topping to really finish it off!

PORTION

A filling dish, one foil tray serves 1-person and weighs a minimum 400g (would serve 2 smaller appetites with a side salad or garlic bread )

I’M AT MY BEST

Piping hot from the oven with a pile of delicious petit pois

Roasted Vegetable Lasagne

£7.95

Quantity

Eggs, Nuts, Milk, Celery, Mustard
Store

store frozen until ready to use

can be defrosted overnight in the refrigerator if desired

Oven cook from frozen

Preheat your oven to 190 degrees celsius. Place the foil tray on a baking sheet, remove the lid, and bake on the top shelf for 45-50 minutes or until piping hot throughout and crispy on top (from chilled ~35 mins).
tomato, gluten free flour blend, eggs, organic cashew milk [water, cashew nuts, sea salt], courgette, aubergine, bell peppers, spinach, sweetcorn, red onion, cheddar cheese [milk], mozzarella cheese [milk], parmigiano reggiano [milk], organic red wine, organic coconut oil, herbs, fresh garlic, homemade vegetable stock [celery], butter [milk] xanthan gum, potato starch, organic dijon mustard [mustard seeds], black pepper, himalayan pink salt

Roasted Vegetable Lasagne

Allergens

Usage

Ingredients

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