by-ruby
Roasted Vegetable and Spinach Lasagne
Roasted Vegetable and Spinach Lasagne
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Slow roasted aubergine and butternut squash, layered between fresh egg pasta, handmade tomato sauce and ricotta creamed spinach; topped with a creamy bechamel sauce Milk, Tinned Tomatoes, Fresh Egg Pasta (Durum Wheat Semolina, Water, Pasteurised Free-Range Egg) Butternut Squash, Aubergine, Ricotta (Milk), Onion, Spinach (3.89%) Carrots, Vegetarian Parmesan (Milk) Mascarpone (Milk) Cream (Milk) Unsalted Butter (Milk) Celery, Plain White Flour (Wheat) British Cheddar Cheese (Milk) Rapeseed Oil, Basil, Tomato Puree, Sugar, Salt, Garlic, Black Pepper, Ground Mace, Thyme, Rosemary, Oregano, Bay Leaf
Small - 50-55 mins | Large - 55-60 mins
Pre-heat your oven to 170C fan / 190C electric / gas mark 5
Remove the cardboard sleeve & peel away the film
Cook uncovered for 50-55 minutes (single portion) or 55-60 minutes (large portion), or until golden
| TYPICAL VALUES | PER 100g | PER PACK SMALL (350g) | PER PACK LARGE (700g) |
| Energy (kcal) | 121.55 | 425.44 | 850.88 |
| Energy (kJ) | 509.91 | 1784.69 | 3569.37 |
| Fat (g) | 6.56 | 22.98 | 45.95 |
| Saturates (g) | 3,61 | 12.63 | 25.25 |
| Carbohydrates (g) | 11.66 | 40.82 | 81.64 |
| Sugars (g) | 3.49 | 12.22 | 24.45 |
| Fibre (g) | 0.72 | 2.5 | 5.01 |
| Protein (g) | 4.82 | 16.89 | 33.77 |
| Salt (g) | 0.44 | 1.54 | 3.09 |
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