Rich Beef Lasagne
Comforting beef ragu featuring our own tomato sauce, layered lasagne and rich bechamel sauce, all topped with delicious grated cheddar cheese.
No Artificial Colours, No Preservatives, No GM
Comforting beef ragu featuring our own tomato sauce, layered lasagne and rich bechamel sauce, all topped with delicious grated cheddar cheese.
No Artificial Colours, No Preservatives, No GM
Comforting beef ragu featuring our own tomato sauce, layered lasagne and rich bechamel sauce, all topped with delicious grated cheddar cheese.
No Artificial Colours, No Preservatives, No GM
Ingredients (allergens in bold)
Meat Sauce 52% (Tomato Sauce 36% (Tomato, Passata, Red Wine (SULPHITES), Onion, Tomato Puree, Caster Sugar, Sunflower Oil, Garlic, Salt*, Peppercorns, Basil, Thyme, Bay Leaf, Oregano) Beef 21%, Onion, CELERY, Carrots, Tomato Purée, Red Wine (SULPHITES), WHEAT Flour (Calcium Carbonate*, Iron*, Thiamine*, Niacin*), Salt*, Garlic, Sunflower Oil, Oregano, Black Pepper) Béchamel Sauce 32% (MILK, WHEAT Flour (Calcium Carbonate*, Iron*, Thiamine*, Niacin*), Butter (MILK), Salt*, Peppercorns, Bay Leaf, Nutmeg) Lasagne 14% (Durum WHEAT, traces of EGG, SOY) Cheddar Cheese (MILK) 1% All ingredients are Organic except those notated with*
Produced in an environment where nuts and other allergens may be used in this or other recipes.
Cooking Guidelines: Remove sleeve. Remove film | Oven: Preheat to 180⁰C, Gas Mark 4. Place on baking tray. From fresh cook for 25 minutes, from frozen cook for 45 minutes | Microwave 750W: Place on a microwaveable plate. From fresh cook for 4-5 minutes, from frozen cook for 10-12 minutes. After cooking leave to rest for 4 minutes before serving. Do not reheat. Instructions are a guide only, ovens and microwaves vary, always ensure the meal is piping hot.
Storage: Fresh - keep chilled below 4°C and consume by Use By date - see side of sleeve. Suitable for home freezing | Freeze - before Use By date | Frozen - store below -18°C and consume within 12 months of Use By date - see side of sleeve.
