BAKING INSTRUCTIONS:
OVEN BAKING
Option 1 – Reheat when defrosted (RECOMMENDED):
- Preheat the oven to 180⁰C.
- The foil container and lid are suitable for oven heating.
- Place the meal covered on a baking tray in the middle of the oven.
- Bake for 20 min or until heated throughout.
Option 2 – Reheat from frozen:
- Preheat the oven to 150⁰C.
- Place the meal covered on a baking tray in the middle of the oven.
- Bake for 40 min or until heated throughout.
MICROWAVE HEATING
Option 3 – Microwave (based on 1 000W appliance):
- The foil container and lid are suitable for microwave heating.
- Place the container on a microwaveable plate in the middle of the microwave oven. Make sure that the foil container does not touch the sides of the microwave.
- Microwave on “HIGH” OR 100% power for 4-5 minutes if defrosted, 6-7 minutes from frozen or until heated through.
- If not, heat for a further short period as the timings are a guide only because of variances in ovens.
INGREDIENTS:
Vegetable Lasagne Filling: Mushrooms, Green Beans, Carrots, Courgettes, Butternut Squash, Red Peppers, Yellow Peppers, Onions, Tomato Puree [Tomatoes, Salt, Citric Acid (E330)], Water (5%), Olive Oil (1.2%), Parsley, Sugar, Salt, Garlic, Black Pepper
Béchamel Sauce: Milk (Cow’s Milk), Flour (Gluten, Wheat), Margarine (Vegetable Oils and Fats [Canola Seed and/or Sunflower Seed and /or Linseed, and/or Palm Fruit and/or Palm Kernel, Fully Hydrogenated Fats (Palm Fruit, Palm Kernel)], Water, Reconstituted Buttermilk (Cow’s Milk), Salt, Emulsifiers (E471, E322), Flavouring, Preservative (Potassium Sorbate), Citric Acid, Colourant (Beta-Carotene), Vitamins (A, D)), Ground Nutmeg, Salt & Black Pepper.
Lasagne Sheets: Flour (Gluten, Wheat), Eggs (Eggs) & Water
Mozzarella cheese: Water, Cow’s Milk, Cheese Cultures, Salt, Calcium Chloride (E509) Microbial Rennet (non-animal)
Cheddar Cheese: Milk (Cow’s Milk), Salt, Sodium Nitrate, Calcium Chloride, Microbial Rennet (non-animal), Cheese (Cow’s Milk) Culture & Colourant
NUTRITIONAL ANALYSIS:
