Creamy Mushroom and Ricotta Lasagna - 650g

Mushroom Ragu [Chestnut Mushroom (34%), White Cup Mushroom (34%), Double Cream (Milk), Butter [Milk, Lactic Culture (Milk), Minimum Fat content 82%], White Wine (Sulphites), Salt, Mushroom Dry Stock [Sea Salt, Potato Starch, Sustainable Palm Oil, Mushrooms (5.6%), Yeast Extract, Garlic, Herbs (Thyme, Rosemary, Lovage, Parsley), Onion, Caramelised Sugar, Turmeric, Black Pepper)], Onions, Leeks, Olive Oil, Garlic, Parsley, Celery, White Pepper, Nutmeg], Ricotta Cheese (Milk), Pasta [Flour 00 (Wheat (Gluten), Calcium, Iron, Niacin, Thiamine), Pasteurised Egg (30%), Durum Wheat Flour (Gluten), Salt], 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) 630.69
Energy (kcal) 159.41
Fat 12.45
of which saturates 6.45
Carbohydrate 5.72
of which sugars 1.03
Protein 5.74
Salt 0.41