A vegetarian lasagne with a twist. Smoky tomato and lentil ragu sandwiched between layered kumara sheets with some spinach for added goodness. Topped with an almond seeded crumble.
Puy lentils, olive oil, celery, carrot, garlic, tomato polpa, onions, thyme, bay leaf, vege stock, spinach, kumara, almond, sunflower seed, pumpkin seed, almond meal, coconut cream, parsley, flaky salt, pepperDishes are prepared in a kitchen that handles nuts, seeds, eggs, gluten and dairy so we cannot guarantee any of our dishes will be completely free from traces of key allergens.
Remove lid. Heat in microwave for 3 to 4 minutes until piping hot
Remove lid and cover with a oven proof lid. Heat in oven for 10 to 12 minutes removing lid 3 minutes before end to toast up the seeded topping