A modern day tradition! Lasagne with chicken and fresh herbs and a decadent and saucy (and cheesy) Bechamel sauce. An all time favourite that's a hit at every meal. It can also be a meal in itself, just serve with a green salad.
Whole peeled tomatoes (peeled tomatoes, tomato juice, citric acid, salt), milk (full cream milk), chicken minced, mushrooms {mushrooms, sunflower oil, lemon juice (fresh lemons), garlic, salt, herbs, spices}, cheddar cheese (pasteurised cow's milk, starter culture, salt, vegetarian rennet), mozzarella (pasteurised cow's milk, non-animal rennet, citric acid, salt), lasagne sheets (durum wheat semolina), onions, carrots, butter unsalted (pasteurised cream), all purpose flour (wheat), extra virgin olive oil, celery, garlic, grated parmesan cheese parmesan cheese (pasteurised cow's milk, salt, starter culture, non-animal rennet), vegetable powder {sea salt, maize maltodextrin, cane sugar, yeast extract, rice flour, dehydrated vegetables (cabbage, onion, garlic, celery, spinach), natural vegetable flavours, sunflower oil, chilli}, salt, herb, spices, nutmeg.
This is fully cooked: remove plastic cover then reheat in a convection oven (pre-heated to 180℃) at 140℃ for approximately 8 minutes or until warmed through.
