Roasted Vegetable Lasagne Verdi (V)
Roasted veggies in Cookhouse tomato sauce between sheets of lasagne Verdi and topped with Connage Highland Dairy Organic Cheddar
This handmade Roasted Vegetable Lasagne Verdi is bursting with the best locally sourced produce we can lay our hands on. Serving suggestion: We think it tastes great on its own or with a leafy salad (& maybe a glass of red!)
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Roasted Vegetables contain: Butternut Squash, Red Pepper, Yellow Pepper, Cherry Tomatoes, Red Onions, Courgettes.
Vegetable Stock contains: Scottish Water, Vegetable Juices (Carrot, Leek, Celery, Onion), Salt, Maltodextrin, Dextrose, Vegetable Oils (Sunflower Oil, Olive Oil), Natural Flavouring,
|of which Sugars||2.4g||9.1g|
|of which Saturates||3.2g||12.3g|
All ovens vary, these instructions are only a guide. Ensure food is piping hot throughout. Watch out for steam when removing film. Not suitable for microwave cooking.
Oven – 190°C/Fan 180°C/Gas 5
From Chilled: Preheat oven. Remove one corner of the film to release steam; put on a tray. Cook for 30 minutes, then remove the film completely and bake for a further 15 minutes till piping hot and golden brown.
From Frozen: Preheat oven. Remove one corner of the film to release steam; put on a tray. Cook for 40 minutes, then remove the film completely and bake for a further 20 minutes till piping hot and golden brown.
Defrosting: To cook from chilled, defrost thoroughly in refrigerator and enjoy within 48 hours. Do not refreeze once defrosted.