Spinneysfood Beef Lasagne 400g

Details

Spinneys is dedicated to offering our customers food of exceptional quality. All of our Spinneysfood products are produced or sourced with complete traceability from partners who share our values on quality and sustainability. Our partners and our own facilities maintain the highest food safety standards.

Preparation Guidelines

Conventional Oven: Preheat the oven to 200°C, gas mark 6. Remove the film from the tray. Place the frozen product on a baking tray in the centre of the oven for 40 minutes. Let it stand for 1 minute. Ensure the beef lasagne is piping hot before serving. Microwave Oven: Remove the outer sleeve. Pierce through the film in several places. Reheat according to the specifications below: 650W for 16 minutes 750W for 14 minutes 850W for 12 minutes Let it stand for 2 minutes. Ensure the beef lasagne is piping hot before serving. Air fryer: Not recommended. For best results, heat from frozen. All cooking appliances vary in performance, these are guidelines only. Only reheat food once.

Allergies

Contains wheat, gluten, milk, lactose and egg. Prepared in a facility that handles allergens including nuts.

Storage

Keep frozen below -18°C. Once opened, keep refrigerated below 5°C and consume within 3 days. Once defrosted, do not refreeze.

Brand

Spinneys

Ingredients

Chopped tomato (tomato, tomato juice, salt), defrosted beef mince, garlic, water, non-hydrogenated sunflower oil, durum wheat semolina, mild yellow Cheddar cheese (pasteurised cow’s milk, starter culture, vegetarian rennet), tomato paste, wheat flour, butter (cow’s milk), carrot, red onion, tomato ketchup (water, tomato paste, sugar, vinegar, corn starch, natural flavourings [cloves, pimento, cinnamon]), full cream cow’s milk, corn starch, egg powder, salt, pasteurised egg yolk, mature white Cheddar cheese (pasteurised full-fat cow’s milk), dried oregano, white sugar, thick cream (23% butter fat), white onion, basil, black pepper powder and mozzarella cheese (pasteurised skimmed milk, microbiological cultures, microbiological rennet).