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This vegetarian ragù lasagne gets its depth of flavour from an OXO Red Wine Stock Pot used to slow-cook mushrooms, onions, tomatoes and garlic in a tasty red wine sauce. Everything is layered into a lasagne with a creamy white sauce and cheese then cooked until bubbling and golden. See method
of the reference intake Carbohydrate 63g Protein 27.8g Fibre 5.6g
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