Description

A vegetarian twist on the true Italian classic! Layers of egg pasta alternated with cubed roasted aubergines, zucchini and red peppers, white sauce, slow cooked tomato sauce, mozzarella and parmesan. Pairs perfectly with our cheesy garlic ciabattini. We also do a classic meat lasagna and a gluten free vegetable lasagna.

Cooking Instructions

Peel the lid off, place on a baking tray in the middle of a preheated oven and bake for:

Fresh: 30/35 minutes at 180°C

Frozen: 60/65 minutes at 180°C