Lasagne as it should be. A rich, slow-cooked Ruby Red Devon Beef ragu is layered with free range egg pasta and topped
with a rich béchamel sauce and grated Parmesan.
Small £4.95, Medium £8.95
(Large size available to order only £17.00)
Allergy Advice: For allergens, see ingredients in BOLD. Please note that this has been cooked in a kitchen where other allergens are also used.
Beef Ragu (62%), Béchamel Sauce (30%), Egg Pasta (8%). Beef Ragu is made from: Beef (43%), Tomato, Onion, Red Wine (SULPHITES), Carrot, CELERY, Pancetta (Pork Belly, Salt, Herbs and Spices, Antioxidant, Preservative), WHEAT Flour, Fresh Basil, Garlic, Olive Oil, Freshly Milled Black Pepper, Freshly Grated Nutmeg. Béchamel Sauce is made from: Semi Skimmed MILK, WHEAT Flour, Cheese (Cheddar, Parmesan Reggiano (MILK)), Unsalted Butter (MILK), Freshly Milled Black Pepper, Freshly Grated Nutmeg. Egg Pasta is made from: Durum WHEAT Semolina, Free Range EGG.
SULPHITES, WHEAT, MILK, EGG
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.