Butternut Squash Lasagne

Delicious roasted butternut squash and sweet leeks with a spinach and ricotta filling, layered between lasagne sheets and a fresh tomato and basil sauce. Topped with mature cheddar cheese. 

Chopped Tomatoes, Butternut Squash (20%), Leeks, Ricotta (Milk) (12%), Lasagne Sheets (Wheat), Spinach, Mature Cheddar (Milk) (3%), Basil, Garlic, Oil Blend (Olive & Sunflower), Salt, Pepper

Allergy Advice: For allergens please see ingredients in bold. 

Single Portion.

Preheat oven to 200C / fan 180C / gas 6. Remove cardboard sleeve and film. Place onto a baking tray and cook in the centre of the oven for 40-45 mins, or until food is piping hot throughout. Allow to rest for 2 mins before serving.

Should this product defrost, keep refrigerated and eat within 24hrs. Follow the cooking guidelines but cook for 25-30 mins.

Double Portion.

Pre heat oven to 220c / Fan 200c / Gas 7. Remove cardboard sleeve and film. Place onto a baking tray and cook in the centre of the oven for 50-55 mins, or until food is piping hot throughout. Allow to rest for 2 mins before serving.

Should this product defrost, keep refrigerated and eat within 24hrs. Follow the cooking guidelines but cook for 30-35 mins.