Layers of lasagne, roasted vegetables, cheese and tomato sauce, topped with a rich and creamy bechamel
365gm | Small - Serves 1
740gm | Medium - Serves 2
1480gm | Square - Serves 4
2960gm | Family - Serves 8
Dietaries: Vegetarian, Nut Free
Ingredients: Eggplant, courgette, spinach, tomato, lasagne, goat cheese, cheddar, parsley
Tomato sauce: tomato, onion, garlic, oil, tomato paste, thyme, rosemary, marjoram, basil, sugar, salt & pepper
Bechamel: milk, butter, flour, nutmeg, salt & pepper
For best results, defrost overnight in the fridge. Remove lid and bake in a hot oven on 180C for 30-40 mins (1 or 2 portion sizes) or 45-60 mins (4 or 8 portion sizes).
Cook till hot and golden brown. (It should be steaming when cut in the middle). To avoid dishes over-browning on the top, cover with foil for the last 10 mins.
If cooking from frozen, add additional 10-15 mins cooking time to those detailed above, (1 or 2 portion sizes) or 20-25 mins (4 or 8 portion sizes).
Do not microwave in the tinfoil container.