

Vegan Lasagne al Forno
Slow-roasted wild mushrooms, aubergines and lentils in a rich tomato sauce layered between Italian pasta with a vegan-friendly bechamel sauce, topped with pine nuts.
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*We’re committed to growing our range of vegan-friendly dishes. However, we can’t claim official vegan certification as our kitchen doesn’t have a separate area for vegan preparation and cooking.
Nutrition
Typical Values | Per 100g | Per Portion |
---|---|---|
Energy (kJ) | 633 | 2,216 |
Energy (cal) | 151 | 529 |
Protein (g) | 4.1 | 14.4 |
Carbohydrate (g) | 17.6 | 61.6 |
of which: sugars (g) | 5.6 | 19.6 |
Fat (g) | 6.7 | 23.5 |
of which are saturates (g) | 2.2 | 7.7 |
Fibre (g) | 1.9 | 6.7 |
Sodium (g) | 0.27 | 0.95 |
Salt (g) | 0.675 | 2.375 |
Please Note: The details above are correct as of 25 January 2021 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). Mylk® (37%) (Spring Water, Coconut Cream, Brown Rice, Cashew [Nuts], Himalayan Salt, Nutritional Yeast), Chopped Tomatoes (14%) (Tomato Juice, Acidity Regulator: Citric Acid), Lasagne Sheets (6%) [Soya] (Durum Wheat Semolina), Dark Speckled Lentils (5%) [Barley & Wheat Gluten], Light Soy Sauce (Water, Soybeans, Salt, Wheat Flour, Preservative: Potassium Sorbate), Aubergine (3%), Chestnut Mushrooms (3%), Wheat Flour (Calcium Carbonate, Iron, Vitamin B3, Vitamin B1), Rapeseed Oil, Carrots, Celery, Onion, Breadcrumbs (Wheat Flour, Water, Salt, Yeast), Wild Mushroom (2%) (Chantrelle, Trompettes, Ceps), Tomato Puree (2%), Nibbed Cashews [Nuts], Water, Sugar, Mediterranean Vegetable Stock (Partially Reconstituted Vegetables (Onion, Red Bell Pepper, Artichoke, Celeriac, Potato), Tomato Puree, Salt, Sugar, Maltodextrin, Sun-Dried Tomato Paste (Sunflower Oil, Salt, Natural Flavouring, White Wine Vinegar, Black Pepper), Olive Oil, Natural Flavouring)), Semi Dried Cherry Tomatoes (Sunflower Oil, Salt, Garlic, Oregano, Acidity Regulator: Lactic Acid), Cornflour, Garlic, Rosemary, Salt, Pine Kernels, Basil, English Mustard (Water, Mustard Flour, Sugar, Salt, Wheat Flour, Turmeric, Acidity Regulator: Citric Acid, Stabiliser (Xanthan Gum)), Fennel, Parsley, Nutmeg, Sage, Black Pepper, White Pepper. Please Note: The details above are correct as of 25 January 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Cooking/Serving Instructions
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:
Oven Settings


Defrost Instructions:
Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 15-20 minutes .
serves 2
*NOT SUITABLE FOR MICROWAVES*
OVEN COOK
FROM FROZEN
Oven:
Oven Settings


Defrost Instructions:
Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 20-25 mins.
Please Note: The details above are correct as of 25 January 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.
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