Bolognese Lasagna - 650g

Bolognese Ragu (46%) [Tomato Passata (31%) [Tomato (99.5%), Salt], Beef (22%), Pork (22%), Carrots, Celery, Red Wine (Sulphites), Tomato Puree (1%) [Tomato (99.5%), Salt], Onions, Leeks, Olive Oil, Garlic, Salt, Parsley, Bay Leaves], Bechamel Sauce [Milk, Butter [Milk, Lactic Culture (Milk), Minimum Fat content 82%], Flour [Wheat flour (Gluten), calcium, iron, niacin, thiamin], Onions, Garlic, Salt and Nutmeg], Pasta [Flour 00 (Wheat (Gluten), Calcium, Iron, Niacin, Thiamine), Pasteurised Egg (30%), Durum Wheat Flour (Gluten), Salt], Mozzarella Cheese [Mozzarella Cheese (Milk), Potato Starch], Parmesan Cheese (Milk).

Wheat (Gluten), Milk, Celery, Sulphites/Sulphur Dioxide, Eggs

1. Cooking from Frozen (Recommended):

Preheat the Oven: Set your oven to 180°C (350°F) for fan-assisted ovens or 200°C (390°F) for conventional ovens.
Bake: Cook in the preheated oven for 30-40 minutes or until the top is golden brown and the internal temperature reaches 75°C (165°F).
Rest: Allow the lasagna to rest for 5 minutes before serving for easier portioning.

2. Cooking from Defrosted (Optional):

Defrost Overnight: Defrost in the refrigerator overnight.
Preheat the Oven: Set your oven to 180°C (350°F) for fan-assisted ovens or 200°C (390°F) for conventional ovens.
Bake: Cook for 20-25 minutes, ensuring the internal temperature reaches 75°C (165°F).
Rest: Let it rest for 5 minutes before serving.

***Important Notes:
Cooking times may vary depending on your oven or microwave.
Always ensure the lasagna is heated through and piping hot before serving.
Do not refreeze after defrosting.

Nutrition Facts (100g) Total (g)
Energy (kJ) 562.96
Energy (kcal) 142.14
Fat 7.56
of which saturates 4.10
Carbohydrate 7.93
of which sugars 2.38
Protein 10.27
Salt 0.54