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A vegetarian lasagne packed with greens is a brilliant option for vegetarians and meat eaters, and since this one can be made ahead and frozen, it's ideal for busy weeknights. See method
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Freezing and defrosting guidelines
To freeze, make up to the end of step 3 then cover with foil and cook for 30 mins. Uncover, leave to cool completely, then wrap in foil and freeze.To reheat, preheat the oven to gas 4, 180°C, fan 160°C. Remove from the freezer and bake straight from frozen for 45 mins. Remove the foil, and bake for a further 10 mins or until piping hot. Once reheated from frozen, eat on the same day – do not reheat a second time.
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