Lentil Moussaka with a Ricotta Topping
A rich lentil ragu made with wine and aubergine, topped with a béchamel and ricotta sauce for a special vegetarian meal.
Small £4.75, Medium £7.75
(Large size available to order only £15.00)
SUITABLE FOR A VEGETARIAN DIET.
Allergy Advice: For allergens, see ingredients in BOLD. Please note that this has been cooked in a kitchen where other allergens are also used.
Lentil Ragu (54%), Ricotta Topping (27%), Aubergine, Olive Oil, Parmesan Reggiano. Lentil Ragu is made from: Onion, Tomato, Red Pepper, Red Wine (SULPHITES), Lentil (9%), Olive Oil, Carrot, CELERY, Garlic, Cinnamon, Freshly Milled Black Pepper, Oregano, Thyme, Bay. Ricotta Topping is made from: Semi Skimmed MILK, Ricotta (18% – MILK), WHEAT Flour, Unsalted Butter (MILK), Free Range EGG, Parmesan Reggiano (MILK), Freshly Milled Black Pepper, Freshly Grated Nutmeg.
SULPHITES, CELERY, MILK, WHEAT,
Please note that this has been cooked in a kitchen where other allergens are also used.
Oven cook from chilled. Defrost thoroughly before reheating. Remove sleeve and film lid. Place the meal on a baking tray and cook in a preheated oven at 180°C for 25-30 minutes. [Follow manufacturers instructions for fan assisted ovens.]
Keep frozen at -18ºC or below. Once defrosted, refrigerate (below 5ºC) and use within 3 days.