COOKS Roasted Vegetable Lasagne - 2 portion


710g roasted vegetable lasagne

Layers of roasted peppers, mushrooms, courgettes and spinach between Italian egg pasta with a light, crème fraiche and mascarpone sauce.

Semi-Skimmed Milk, Chopped Tomatoes (Tomato Juice, Acidity Regulator: Citric Acid), Cheddar Cheese [Milk], Egg Lasagne Sheets (7%) (Durum Wheat Semolina, Egg), Mushrooms (7%), Mascarpone (6%) (Milk Cream, Pasteurised Cow's Milk, Acidity Regulator: Citric Acid), Courgettes (5%), Crème Fraiche (5%) [Milk] (Cream [Milk], Skimmed Milk, Preservative: Potassium Sorbate, Culture), Wheat Flour (Calcium Carbonate, Iron, Nicotinamide (Vit B3), Thiamine Hydrochloride (Vit B1)), Roasted Red Peppers (3%), Spinach (3%), Butter [Milk], Carrots (2%), Onions (2%), Celery (2%), Tomato Puree, Water, Rapeseed Oil, Mediterannean Vegetable Bouillon (Partially Reconstituted Vegetables (Onion, Red Bell Pepper, Artichoke, Celeriac, Potato), Tomato Puree, Salt, Sugar, Maltodextrin, Sun-Dried Tomato Paste (Sun-Dried Tomato, Sunflower Oil, Salt, Natural Flavouring, White Wine Vinegar, Black Pepper), Olive Oil, Natural Flavouring), Sugar, Salt, Basil, Garlic, Parsley, White Pepper, Thyme, Sage.

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.
40-45 mins

Defrost Instructions:

Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 20-25 minutes.