FIELD DOCTOR 100% Plant Lasagne (392g)
Gluten free pasta in a rich tomato, red pepper and vegetable sauce with British tempeh, shiitake mushroom + spinach, topped with a creamy sauce, almond parmesan + brazil nuts.
- Recipe certified low FODMAP by Monash University
- Dairy free
- Gluten free
- 2 of 5 a day
Plant based ragu (50%) [Tomatoes (40%), Tempeh (30%) (SOYA), Carrots, Organic ALMOND milk (15%) [Natural Spring Water, Organic Italian ALMONDS (6%)], Red peppers (13%), Water, Extra virgin olive oil, Tomato puree (3%), Dried shiitake mushrooms (2%), Mixed herbs, Chive, SOY sauce (Tamari)(1%), Parsley (1%), BRAZIL NUTS (1%) (TREE NUTS), Wine vinegar (SULPHITES), Tapioca flour, Paprika, Salt, Black pepper], Bechamel (36%) [Organic ALMOND milk [Spring Water, Organic Italian ALMONDS (6%) (TREE NUTS)], Tapioca flour, Dairy free Italian style cheese (2%) [ALMONDS, Nutritional yeast, Asafoetida powder, Sea salt, Citric acid], Paprika, Extra virgin olive oil, Organic Japanese sweet white miso [Organic cultured rice, Water, Organic SOYA beans, Sea salt], Salt, Black pepper, Ground nutmeg], Spinach (9%), Gluten free brown rice pasta sheets (5%) [Brown rice flour], Dairy free Italian style cheese (0.4%) [ALMONDS, Nutritional yeast, Asafoetida powder, Sea salt, Citric acid], Paprika.
For allergens, see ingredients, in BOLD CAPITALS.
This meal contains no gluten, however it is made in a kitchen that handles gluten-containing ingredients.
Field Doctor uses tree nuts in almost all their meals.
This meal is not suitable for anyone with an onion allergy. Whilst this meal does not contain onions, Field Doctor uses low FODMAP onion infused extra virgin olive oil (the onions are strained out of the oil before used in cooking).
Cooking from frozen:
Oven 220°C / 200°C Fan / Gas mark 6 - 45 mins. Preheat oven. Remove sleeve and pierce film. Cook for 15 mins, ideally on a flat baking tray Remove film and cook for a further 30 mins Rest for 2 mins, check piping hot & enjoy!
Cooking from defrosted:
Oven 195°C / 175°C Fan / Gas mark 4 - 35 mins. Preheat oven. Remove sleeve and pierce film. Cook for 15 mins, ideally on a flat baking tray. Remove film and bake for a further 20 mins. Rest for 2 mins, check piping hot & enjoy!
Keep frozen below -18C and do not refreeze if defrosted.