This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.

Preheat your oven to 200°C/180°C fan/gas mark 7. (Be careful not to grill by mistake!).

Remove the film but leave the lasagne in its wooden tray*.

Place on a baking tray in the centre of the oven and cook for 35 minutes.Leave to stand for 2 minutes before serving. Make sure it’s piping hot throughout.If frozen, defrost thoroughly before cooking.

*Our wooden trays are designed for the oven, just make sure they don’t touch the element or gas flame.

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Milk, tomatoes, egg pasta (durum wheat semolina, water, free-range egg, white wine, British beef (8%), Cheddar cheese (milk), British pork (7%), smoked bacon (6%) (pork, salt, preservatives: potassium nitrate, sodium nitrate, sodium nitrite*, antioxidant: sodium ascorbate), onions, tomato purée, cream (milk), carrots, wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), celery, rapeseed oil, butter (milk), balsamic vinegar of Modena (wine vinegar, concentrated grape must), chicken liver, cornflour, beef stock (water, beef bones, yeast extract, salt, molasses, tomato purée, rapeseed oil, dried onions, ground black pepper), garlic purée, oregano, salt, parsley, black pepper, ground nutmeg, ground star anise, white pepper.

*Don’t worry, this is a part of the traditional curing method of smoked bacon.

Secret ingredient: obsession

WARNING: Although we do our very best to take out all the bones, some may remain.

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For allergens, including cereals containing gluten, see ingredients in bold. May contain peanuts, nuts, sesame, soya and mustard.

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Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website.

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Please always check the sleeve found on your dish for the most up to date information.

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