Creamy Mushroom Lasagne (vegan)

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Slow cooked mushroom medley and rich mushroom sauce, combine with eggplant and tomato sùgo, roasted pumpkin and vegan pasta sheets for a mouth-watering guilt free feast

Serves 2


Place in a fan force oven at 170°c for 20 minutes if fresh or 160°c for 45 mins if frozen

When pasta is heated all the way through, remove the foil and bake for a further 5 to 7 minutes at 170°c or until crispy & golden

About the Packaging:

Packaged in tin foil trays which are recyclable after being rinsed.

Both fresh & frozen options available