Roasted courgette, Yorkshire Fettle and tomato lasagna | Celeriac, lemon and caraway salad | Roasted garlic bread with parsley (v) (two portions)

Description

Roasted courgette, feta and tomato lasagna
Celeriac, lemon and caraway salad
Roasted garlic bread with parsley

Allergens: dairy, eggs, gluten, celery

Heating instructions

Lasagna: Remove from fridge one hour before cooking. Remove cardboard lid, place in a preheated oven at 180°C for 40-45 mins. Ensure it’s piping hot and bubbling around the edges before serving.

Salad: Best enjoyed at room temperature.

Garlic bread: Remove allergen sticker and place in the oven for the last 15 minutes alongside the lasagna.