Vegetable Lasagne


Baked pasta layered with Oakley’s ragu sauce made with fresh vegetables . Topped with creamy béchamel sauce and finished with oozing mozzarella

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Red onions, Leeks, Carrots, peppers, Butter squash, durum wheat semolina, onion, oregano, basil, salt, ground black pepper, garlic, funnel seed, tomato puree, chopped tomato , dark muscovado sugar, mozzarella. Suitable for vegetarians.

Additional information

Portion Size

Serves 2 People, Serves 4 People

Cooking Instructions

For best results oven cook from chilled. Ensure product is defrosted before cooking. The following are guidelines only, all appliances vary.

To oven cook: Pre heat oven to 180 degrees Celsius/ gas mark 4. Remove lid and place foil container on a baking tray on middle shelf of oven and cook for 30-35 minutes. Remove foil tray and leave to stand for for 5 minutes, ensure food is piping hot before serving. Do not re heat once cooked. Take care when removing foil tray from the oven