Made with a fantastic chunky ragu with mushrooms, red peppers, onion and carrots in a rich tomato base, then layered with egg lasagne sheets and a creamy cheese sauce. A firm favourite with both vegetarians and meat eaters at Diet Chef!
Why not try... with a simple roasted vegetable salad of courgettes, peppers, red onion and aubergine topped with fresh basil, rocket and a little olive oil.
Ingredients
Cooked Pasta (33%) (Water, Durum WHEAT Semolina, Whole EGG Powder (1%)), Water, Tomatoes (18%), Mushrooms (8%), Whipping Cream (MILK) (6%), Carrot (5%), Onion (5%), CELERY (3.5%), Red Peppers (3%), Modified Maize Starch, Maize Starch, Red Wine (1.5%), Vegetable Stock Base (Partially Rehydrated Vegetables (Potato Flakes, Onion, Leek, CELERY), Salt, Yeast Extract, Carrot Concentrate, Sugar, Sunflower Oil, Lemon Juice Concentrate), Tomato Puree, Rapeseed Oil, Garlic Puree, Salt, Bay, Oregano, Black Pepper, White Pepper.
Allergens
For allergens, see ingredients in CAPITALS.
Storage
Store in a cool, dry cupboard and use by the best before date.
Nutrition
|
Per Serving (270g) |
Per 100g |
| Energy |
240 kcal ( kJ) |
88 kcal (368 kJ) |
| Fat |
6.48g
(of which saturates 2.7g)
|
2.4g
(of which saturates 1g)
|
| Carbohydrate |
39.4g
(of which sugars 5.7g)
|
14.6g
(of which sugars 2.1g)
|
| Fibre |
1.9g |
0.7g |
| Protein |
5.9g |
2.2g |
| Salt |
1.62g |
0.6g |
