Ingredients
Onions, butternut squash, leeks, spinach, garlic granules, brandy (SULPHITES) gruyere cheese (MILK), MILK, vegetable fat (MILK), cream (MILK), salt, pepper, tomato paste, tomatoes, balsamic vinegar (SULPHITES), sweet chilli sauce - (Water, Sugar, Glucose Syrup, Spirit Vinegar, Stabiliser (Modified starch (E1414)), Salt, Red Peppers, Preservative (Potassium sorbate (E202)), Crushed Chillies, Chilli Powder, Acidity regulator (Citric acid (E330)), Paprika extract (E160c), Garlic Extract.), vegetable stock - (Salt, Palm Oil, Potato Starch, Sugar, Yeast Extract, Dried Vegetables (5%) [Celery Powder, Carrot, Onion Powder, Onion, Leek, Rice Flour, Spinach Powder], Dried Parsley, Flavouring, Turmeric Powder, Celery Seed, Colour (Plain Caramel), Garlic Powder) fresh EGG lasagne sheets (EGG pasta 67% (durum wheat (GLUTEN) semolina, EGGS 18,5%, water), pecorino cheese (MILK) (allergens highlighted).
Storage Instructions
Store in the freezer at –18 deg. C or below, use within the stated best before date. If defrosted keep in refrigerator for up to 2 days, if defrosted do not re-freeze.
Cooking Instructions
To cook from frozen - preheat oven to 180 deg. C fan assisted / 200 deg. C conventional oven / gas mark 6, remove lid & place container onto a baking sheet, and bake for approx. 50 minutes, until bubbling hot, remove from oven and rest for 5 minutes then carefully remove with a fish slice on to a plate to serve – taking care as contents will be very hot. If this product has been defrosted, simply follow the oven instructions, then bake at 180 deg. C fan assisted / 200 deg. C conventional oven / gas mark 6 for approx. 35-40 minutes
Allergy Advice
EGG, GLUTEN, MILK, CELERY, SULPHITES
Produced in a kitchen which uses nut products.