Pumpkin, spinach and ricotta lasagne

Pumpkin, spinach and ricotta lasagne

Pumpkin, spinach and ricotta lasagne

Golden roasted pumpkin layered between ricotta, spinach and fresh pasta sheets topped with a triple cheese bechamel and basil ragu.

FF
- +
$13.49

Pumpkin (30.4%), Polpa tomato (24.3%), Milk (21.9%) butter, Onions, tasty cheese, Parmesan cheese, Garlic, Cornflour, Ground nutmeg, Pink salt, White pepper, lasagne sheet (8.7%) [Durum Wheat Semolina (Gluten, wheat) (68.14 %), Egg Mix (19.36 %), Water], Onions (6.1%), Ricotta cheese (3.6%)  Spinach, Garlic, Canola oil, Basil, Dried thyme

Contains; Milk, gluten, wheat, egg

Dishes 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.

Please remove the sticker before heating.

OVEN

Preheat oven to 180°C/160°C fan-forced. Pierce plastic film in several places.

Place container in oven and bake until piping hot, 28-30 mins.

Let stand for 1 min and serve. Enjoy!

MICROWAVE

Pierce film in several places.

Place container in microwave and heat until piping hot, 5-6 mins.

Carefully remove from microwave and let stand for 1 min before peeling back the film. Enjoy!


(*) If eating from frozen, for best results defrost thoroughly first and follow same instructions.

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