How to Cook
This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.
1. Preheat your oven to 210°C/190°C fan/gas mark 7. (Be careful not to grill by mistake!)
2. Remove the film but leave the veg lasagne in its wooden tray*.
3. Place on a baking tray in the centre of the oven and cook for 40 minutes. If using a gas oven, cook for an extra 10 minutes.
4. Leave to stand for 2 minutes before serving. Make sure it’s piping hot throughout.
*Our wooden trays are designed for the oven. Just make sure they aren’t placed close to any element or flame.
Goes Best With
TUSCAN PANZANELLA SALAD
500g tomatoes, go for the best quality you can get
200g or a few handfuls of stale ciabatta/sourdough
2 cloves garlic, finely chopped/grated
Sea salt and freshly ground black pepper, to taste
50ml extra virgin olive oil
20ml red wine vinegar
1 medium-sized cucumber, peeled and cut into small chunks
1 medium-sized red onion, finely sliced
Handful torn basil leaves
Handful small capers, squeezed of brine
1. Wash the tomatoes & slice into 6ths, place the wedges into a bowl and toss with olive oil, vinegar, garlic salt & pepper. Leave to macerate all of those lovely juices will later form the dressing.
2. Tear the ciabatta/sourdough into chunks, roughly the same size as the tomato wedges. Leave aside in a warm place for around 20 minutes – this helps to dry it out.
3. Add the sliced red onion and the chopped cucumber to the bowl of tomatoes, gently toss everything together.
4. Add the chunks of bread to the bowl and allow to sit for a few minutes, so that the bread begins to soak up all of the juices.
5. Finish with the capers & fresh basil before serving.
Lasagne and a glass of red wine is a classic combo. We’d plump for a medium-bodied Italian red, like chianti, or a cabernet sauvignon.