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Created by The Tesco Real Food team
A vegetarian lasagne recipe made with mushrooms and spinach instead of meat. This freezable recipe can be made a day ahead, ready for baking or frozen after cooking and thawed then reheated - why not make a double batch? See method
of the reference intake Carbohydrate 67g Protein 15.5g Fibre 6.1g
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Freezing and defrosting instructions
For this recipe, freeze raw and cook fresh. Defrost at room temperature for 1 hour and then bake for 45 minutes or until golden brown.
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