A warming layered bake consisting of a slow cooked vegetable ratatouille sandwiched between layers of mushroom béchamel, lasagne sheets and topped off with melted parmesan and mozzarella.
Roasted Vegetable Lasagne
Ingredients: Aubergine, Zucchini, Red Pepper, Onion, Garlic, Mushrooms, Tomatoes, Basil, Oreganum, Thyme, Vegetable Oil, Butter, Flour, Milk, Cheddar, Parmesan, Mozzarella, Pasta, Seasoning
Allergens: Gluten, Dairy, Eggs
Thawing instructions: Allow to thaw in the fridge until completely defrosted before heating.
Heating instructions: Once fully defrosted, remove lid and cover loosely with tinfoil. Heat through in oven at 180℃ for approximately 35 minutes, or until hot.
R100 – R370