Vegetable Lasagna

Vegetable Lasagna

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Slow roasted pumpkin, carrots, zucchini, capsicum and spanish onion, layered on a bed of home made tomato sauce, topped with a ricotta and spinach with a hint of mint and smothered again with the gorgeous tomato sauce and mozzarella cheese. So delicious you'll forget about the meat!

Ingredients: Mutti Tomato, brown onion, mozzarella, ricotta, passata, zucchini, pumpkin, carrot, lasagna sheets, red capsicum, chopped spinach, spanish onion, parmesan, extra virgin olive oil, garlic, salt, basil, black pepper, egg, basil, dried rosemary, dried thyme, kashmiri chilli powder, nutmeg.

Serves a single adult with a side.

Nutrition: Energy 1640kj, Protein 23.9g Fat 15.6g Saturated 9.2g, Carbohydrate 28.2 Sugars 11.2g, Sodium 1020mg

Heating instructions:

Defrost the lasagna overnight in the fridge.

Poaching: Heat a pot of water, enough to cover the packet of lasagna. Once the water had boiled carefully place packet into the pot, when the water is boiling again place lid on the pot and turn off heat. Poach for 10-12 mins

Oven: Preheat oven at 180 degrees, remove lasagna from the sealed packet and place onto a tray lined with baking paper and heat in over for 10-12 mins or until piping hot.

Microwave: Cut a hole in the packet and microwave for 3 mins, turn packet over and heat again for 2 mins or piping hot.

Contains: Egg, Dairy (cheese), Gluten (wheat).

May contain traces of soy, seafood, nuts and seeds.

* We make all efforts to be free of cross contamination, but our kitchen does handle dairy, soy, gluten, nuts, seafood, seeds and eggs