COOKS Lasagne - 2 portion


740g beef lasagne

A slow-cooked ragu of beef and pork layered between sheets of free range egg pasta, with béchamel sauce and a West Country Cheddar topping.

Semi Skimmed Milk (21%), Chopped Tomatoes (16%) (Tomato Juice, Acidity Regulator: Citric Acid), Cheddar Cheese (11%) [Milk], Beef (9%), Pork (8%), Onions, Free Range Egg Lasagne Sheets (7%) (Durum Wheat Semolina, Egg), Tomato Puree (4%), Wheat Flour (Calcium Carbonate, Iron, Vitamin B3, Vitamin B1), Carrots, Celery, Water, Butter [Milk], Garlic, Basil, Salt, Red Wine Vinegar (Antioxidant: Sulphur Dioxide), Oregano, Rapeseed Oil, English Mustard (Water, Mustard Flour, Sugar, Salt, Wheat Flour, Turmeric, Acidity Regulator: Citric Acid, Stabiliser (Xanthan Gum)), White Pepper, Nutmeg.

Please Note: The details above are correct as of 24 March 2020 but as we are constantly improving our recipes it is essential to check the label on the packaging.




Preheat oven. Remove cardboard sleeve and film lid. Place on a baking tray and cook in the top of the oven. Ensure this lasagne is piping hot when it comes out of the oven. Then WAIT 4 mins before serving - it needs to rest to be at its best.

Oven Settings

Fan 170°C, Electric 190°C, Gas Mark 5.
40 mins

Defrost Instructions:

Should this product defrost, keep refrigerated and eat within 48 hours. Follow oven guidelines and cook for 25-30mins. Ensure the food is piping hot before serving.