COOKS Roasted Vegetable Lasagne - 2 portion

£7.75

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.

*NOT SUITABLE FOR MICROWAVES*
OVEN COOK FROM FROZEN

Oven:

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.