To start our spinach and ricotta lasagne, we make two fillings, one a slow-cooked tomato sauce, the other a blend of spinach and ricotta enlivened with basil and lemon zest, which we spread in alternating layers over fresh sheets of pasta. We then make a bechamel sauce which we enrich with grated Parmesan and smooth it over the top of the lasagne, ready for you to bake at home.
Fresh lasagne sheets, ricotta, spinach, egg, Parmesan, salt, nutmeg, garlic, lemon zest, basil, mozzarella, onion, tomatoes, olive oil, milk, butter, flour.
Gluten, Dairy, Egg.
Peanuts, Tree Nuts, Shellfish, Fish, Sesame, Soy, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
FAT TOTAL73.1g127.5g
- SATURATED42.5g72.5g
- SUGARS27.2g48.1g
Serves 1 (hungry!) - 2 adults with a salad
Serves 3-4 adults with a salad
Serve with a mixed leaf and/or tomato salad. If you're feeding hungry teens, you may also wish to supply Iggy's sourdough bread and Pepe Saya butter on the side. 

This dish comes uncooked in a foil tray, ready to bake.

SMALL: Bake in a 180C oven for  40 (from defrosted) to 50 (frozen) minutes or until golden across the top with no sunken white patches. 

LARGE: Bake in a 180C oven for  60 (from defrosted) to 70 (frozen) minutes r until golden across the top with no sunken white patches.

IMPORTANT: allow to rest for 5-10 minutes to firm up before cutting and serving.

Defrost information: May be cooked straight from frozen or defrost overnight in the fridge. Once defrosted, keep refrigerated and consume within 48 hours.

Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot before serving.