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21p/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200°C, gas mark 6. Heat the oil in a large frying pan and fry the vegetables for 5 minutes. Add the chestnuts, tomatoes and 100ml water and cook for a further 5 minutes. Season.
Place a little vegetable mix in a large serving dish about 30x20cm in size. Place 3 sheets of lasagne on top. Spoon over half the remaining vegetable mix and top with a further 3 sheets of lasagne. Add the remaining vegetable mix and then the final sheets of lasagne.
Mix together the ricotta and milk, season and spread over the lasagne. Sprinkle with cheese and bake for 30 minutes or until golden and bubbling.
If you want to make this in advance and freeze, allow the vegetable mixture to cool before assembling, then freeze. To reheat, defrost and cook for 35-40 minutes.
Typical values per serving when made using specific products in recipe
Energy | 1,589kJ/ 378kcals |
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Fat | 14g |
Saturated Fat | 7g |
Carbohydrates | 46g |
Sugars | 13g |
Fibre | 5.7g |
Protein | 15g |
Salt | 0.7g |
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