Vegetable Lasagne, Gluten Free

Don’t worry, we’ve got gluten free covered. Tender rice noodles with creamy ricotta are layered with delicious organic vegetables, like spinach, courgettes and carrots. Gluten free/soy free/tree nut free/kosher

UPC Code - 042272-003747

Ingredients

ORGANIC RICE PASTA (24%), ORGANIC TOMATO PURÉE (20%), RICOTTA CHEESE (MILK) (14%), FILTERED WATER, MOZZARELLA CHEESE (MILK) (8%), ORGANIC ONIONS (5%), ORGANIC COURGETTES (5%), ORGANIC SPINACH (4%), ORGANIC OLIVE OIL, ORGANIC CARROTS (2%), BASIL, ITALIAN-STYLE HARD CHEESE (MILK), ORGANIC BUTTER (MILK), SEA SALT, ORGANIC GARLIC, BLACK PEPPER, SPICES.

FOR ALLERGENS SEE INGREDIENTS IN BOLD.

70% OF THE AGRICULTURAL INGREDIENTS ARE PRODUCED IN ACCORDANCE WITH THE RULES OF ORGANIC PRODUCTION UNDER ORGANIC CERTIFICATION US-ORG-050.

Nutrition

Cooking Directions

Cook from frozen. Consume immediately after heating. Do not refreeze.

CONVENTIONAL OVEN: Preheat oven to 190°C/375°F. Remove overwrap. Cover paper tray with aluminium foil in a tent shape (to prevent cheese from sticking) and place on a baking tray. Bake for 40-50 minutes or until piping hot. Let stand 2-3 minutes before serving.

MICROWAVE OVEN (800 W): Make a 1-inch slit in top of overwrap. Place lasagne with overwrap in oven. Heat on high for 5 minutes or until piping hot. Let stand 1-2 minutes before serving. Ovens vary, so please use these instructions as a guide only. For fan-assisted ovens, cooking times should be reduced. For best results refer to manufacturer's handbook.

Gluten Free and Proud

We’ve received a lot of mail over the years, and we take customer feedback to heart. So when we started getting letter after letter expressing how hard it was to find quick, gluten free meal options out there, we couldn’t help ourselves and decided to take it on. We gave the challenge to our chef; and after a lot of trial and error, we figured out how to make gluten free tortillas and pizza crust that are just as delicious as the originals.

Ingredients

Nutrition

Cooking Directions

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