Layers of lasagne, roasted vegetables, cheese and tomato sauce, topped with a rich and creamy bechamel.
Sizes:
450gm | Small - Serves 1
750gm | Medium - Serves 2
1500gm | Square - Serves 4
3000gm | Family - Serves 8
Contains: Milk, egg
Dietaries: Vegetarian, Gluten Free Ingredients
Ingredients: Pumpkin, kumara, spinach, tomato, gluten free lasagne sheets (egg), ricotta (milk), cheddar (milk), parsley, parmesan (milk)
Tomato sauce: tomato, onion, garlic, oil, tomato paste, thyme, rosemary, basil, sugar, salt & pepper
Bechamel: milk, butter (milk), gluten free flour, nutmeg, salt & pepper
Heating Instructions:
For best results, defrost overnight in the fridge. Remove lid and bake in a hot oven on 180C for 30-40 mins (1 or 2 portion sizes) or 45-60 mins (4 or 8 portion sizes).
Cook till hot and golden brown. (It should be steaming when cut in the middle). To avoid dishes over-browning on the top, cover with foil for the last 10 mins.
If cooking from frozen, add additional 10-15 mins cooking time to those detailed above, (1 or 2 portion sizes) or 20-25 mins (4 or 8 portion sizes).
Do not microwave in the tinfoil container.
