VEGETABLE LASAGNE
Slow-cooked lentil ragù with red wine and oregano, layered with egg pasta and topped with our creamy béchamel sauce and roasted vegetables.
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.
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Ingredients
Mushrooms, tomatoes, egg pasta (14%) (durum wheat semolina, water, free-range egg), milk, Cheddar cheese (milk), cream (milk), red wine, red peppers, lentils (4%), onions, aubergine, courgettes, yellow peppers, carrots, tomato purée, mushroom concentrate, mozzarella cheese (milk), rapeseed oil, celery, soy sauce (soya beans, wheat, salt), cornflour, wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), butter (milk), salt, parsley, dried mushrooms, spirit vinegar, sugar, garlic purée, dried oregano, ground star anise, spices, white pepper.
SUITABLE FOR VEGETARIANS.Nutritional
Informationper 100g
per ½ pack
Energy
517kJ
124kcal1888kJ
451kcalFat
5.2g
19.1g
(of which saturates)
2.5g
9.2g
Carbohydrate
12.3g
45.0g
(of which sugars)
1.9g
7.1g
Protein
5.6g
20.5g
Salt
0.76g
2.78g
Allergy Information
For allergens, including Cereals containing Gluten, see ingredients in bold. May also contain Nuts, Peanuts and Sesame.
A little bit
on the side
ROCKET AND PARMESAN SALAD WITH ROASTED RED ONIONS
(Serves 2)
4 medium red onions
½ bag of rocket (or mixed green salad leaves)
25g parmesan shavings
2 tbsp extra virgin olive oil
1 small clove of garlic
The juice of 1 lime
Salt and freshly milled black pepper
1. Peel and cut each onion into approximately 2cm wedges, and arrange these in a single layer on a lightly oiled baking sheet. Brush the slices with olive oil, season with salt and pepper and place on a high shelf in the oven for 25-30 minutes, until they are beginning to look toasted at the edges and feel tender when pierced with a fork.
2. While the onions are cooking, crush the garlic into a mixing bowl, add the salt and then whisk in the lime juice, olive oil and a good twist of black pepper.
3. Remove the onions from the oven and transfer them to a bowl. Pour the dressing over the onions while they are still warm, tossing them around to coat with dressing. Leave them until they’re quite cool.
4. To assemble the salad, arrange the ingredients in layers; first a layer of rocket leaves, then onions and then flakes of parmesan. Sprinkle with the dressing as you go. Continue like this, finishing off with a layer of parmesan, and serve with Charlie Bigham’s Lasagne and a loaf of warm ciabatta straight from the oven.
Something
to drink?
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.
