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Remarkable Food For Your Freezer

Roasted Vegetable LasagneRoasted Vegetable Lasagne
Roasted Vegetable LasagneRoasted Vegetable Lasagne

Serving Suggestion Video

Roasted Vegetable Lasagne Top 10 BestsellerSuitable for Vegetarians

Layers of roasted peppers, mushrooms, courgettes and spinach between Italian egg pasta with a creme fraiche and mascarpone sauce

£4.50 Serves 1 (350g)
£7.75 Serves 2 (710g)
£15.50 Serves 4 (1420g)

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Tell Me More

  • A layer of roasted peppers in a rich tomato sauce, follow by another of courgette, spinach and oven-roasted mushrooms in a delicious mascarpone cheese sauce.
  • The pasta sheets are from Italy and made with free-range eggs.
  • This is one of our most popular dishes, even among confirmed carnivores. Do yourself and the planet a favour – you won’t miss the meat.

This recipe is available in our Grand range as an 8 portion.

Try it With:

  • Garlic bread goes well with most pasta dishes, but especially so in this case. Make your own or pick up one of our Garlic Ciabattas.
  • For a lighter dish, just add a green salad. Check our basil pesto dressing recipe in the video on this page.
  • Great with homemade potato straws with a balsamic dressing drizzled on top.

How We Make It At Our Kitchen

  • As we prepare our dishes by hand, cooking and layering lasagnes in our Kitchen is no easy task. We roast red peppers, which are added to a tomato sauce made with onions, garlic, celery and herbs.
  • The second layer of courgette, spinach and oven-roasted mushrooms in a crème fraiche and mascarpone cheese sauce.
  • The topping is a COOK classic: a cheese sauce of mascarpone, crème fraiche, grated Cheddar and basil.

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)745 2,608
Energy (cal)179 627
Protein (g)6 21
Carbohydrate (g)11.6 40.6
of which: sugars (g)4.2 14.7
Fat (g)11.7 41
of which are saturates (g)7 24.5
Fibre (g)1.3 4.6
Sodium (g)0.29 1.04
Salt (g)0.725 2.6

Please Note: The details above are correct as of 16 October 2018 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Typical Values Per 100g Per Portion
Energy (kJ)745 2,645
Energy (cal)179 635
Protein (g)6 21.3
Carbohydrate (g)11.6 41.2
of which: sugars (g)4.2 14.9
Fat (g)11.7 41.5
of which are saturates (g)7 24.9
Fibre (g)1.3 4.6
Sodium (g)0.29 1.05
Salt (g)0.725 2.625

Please Note: The details above are correct as of 16 October 2018 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Typical Values Per 100g Per Portion
Energy (kJ)745 2,645
Energy (cal)179 635
Protein (g)6 21.3
Carbohydrate (g)11.6 41.2
of which: sugars (g)4.2 14.9
Fat (g)11.7 41.5
of which are saturates (g)7 24.9
Fibre (g)1.3 4.6
Sodium (g)0.29 1.05
Salt (g)0.725 2.625

Please Note: The details above are correct as of 16 October 2018 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Ingredients

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract). If you’d like to find out more about our ingredients, click here

Semi-Skimmed Milk, Chopped Tomatoes (contain: Tomatoes, Tomato Juice, Acidity Regulator: Citric Acid), Cheddar Cheese [Milk], Egg Lasagne Sheets (7%) (contain: Durum Wheat Semolina, Egg), Mascarpone (6%) (contains: Milk Cream, Pasteurised Cow's Milk, Acidity Regulator: Citric Acid), Mushrooms (6%), Courgettes (6%), Crème Fraiche (5%) [Milk] (contains: Cream [Milk], Skimmed Milk, Preservative: Potassium Sorbate, Culture), Wheat Flour (contains: Calcium Carbonate, Iron, Nicotinamide (Vit B3), Thiamine Hydrochloride (Vit B1)), Roasted Red Peppers (3%), Spinach (3%), Butter [Milk], Carrots (2%), Celery (2%), Onions (2%), Tomato Puree, Water, Rapeseed Oil, Mediterannean Vegetable Bouillon (contains: Partially Reconstituted Vegetables (Onion, Red Bell Pepper, Artichoke, Celeriac, Potato), Tomato Puree, Salt, Sugar, Maltodextrin, Sun-Dried Tomato Paste (Sun-Dried Tomato, Sunflower Oil, Salt, Natural Flavouring, White Wine Vinegar, Black Pepper), Olive Oil, Natural Flavouring), Sugar, Salt, Basil, Garlic, Parsley, White Pepper, Thyme, Sage.

Please Note: The details above are correct as of 16 October 2018 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking Instructions

At our kitchen, we prepare food by hand using the same ingredients and techniques you would at home. We then freeze our meals at -35°C so it tastes freshly made when you cook it at home (no nasty additives or preservatives required). Most of our food can be heated from frozen (sometimes in minutes in your microwave). Check the instructions below.

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

serves 1

*NOT SUITABLE FOR MICROWAVES*
OVEN COOK FROM FROZEN

Oven:

Preheat oven. Remove cardboard sleeve and film lid. Place on a baking tray and cook in the top of the oven. Allow to stand for 2 minutes and ensure food is piping hot before serving.

Oven Settings

Fan 170°C, Electric 190°C, Gas Mark 5.
30-35 mins

serves 2

*NOT SUITABLE FOR MICROWAVES*
OVEN COOK FROM FROZEN

Oven:

Preheat oven. Remove cardboard sleeve and film lid. Place on a baking tray and cook in the top of the oven. Allow to stand for 2 minutes and ensure food is piping hot before serving.

Oven Settings

Fan 170°C, Electric 190°C, Gas Mark 5.
40-45 mins

serves 4

*NOT SUITABLE FOR MICROWAVES*
OVEN COOK FROM FROZEN

Oven:

Preheat oven. Remove cardboard sleeve and film lid. Place on a baking tray and cook in the top of the oven. Allow to stand for 2 minutes and ensure food is piping hot before serving.

Oven Settings

Fan 170°C, Electric 190°C, Gas Mark 5.
50-55 mins

Please Note: The details above are correct as of 16 October 2018 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Gluten, Milk, Eggs, Celery

This product has been made in a kitchen that uses nut ingredients

Please Note: The details above are correct as of 16 October 2018 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Serving Suggestion Video

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