Le Veneziane Lasagne 250g £3.69

Size:

250 g 

Description

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Nutritional information

Nutritional information

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Additional Info

Directions:

The lasagne are ready for use and do not need to be pre-cooked. Make a meat sauce and some béchamel sauce. Pour a little meat sauce onto the bottom of an oven dish. Put alternate layers of dry lasagne, meat sauce and béchamel sauce in the dish. Cook the lasagne in the oven at 220° C for 20 minutes. Leave the dish to settle for 10 minutes before serving.

Ingredients:

corn flour 55%, rice flour

Remember:

Although we take every reasonable precaution to ensure that product information is accurate, we are reliant on information from the manufacturers and suppliers. Ingredients and place of manufacture can change; and products may be manufactured or stored in an environment where allergens are present. You must check all packaging and labels carefully on each occasion before consuming/using the products to ensure they are free from the allergens you are avoiding. We do not accept responsibility for any errors made or if you purchase these products and then find them to be unsuitable

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Free from

Free from

Celery Free
Cereal Free
Crustaceans Free
Egg Free
Fish Free
Gluten Free
Kiwi Free
Lupin Free
Milk Free
Mollusc Free
Mustard Free
Nut Free
Peanut Free
Sesame Seed Free
Soya Free
Sulphites Free
Wheat Free
Peanut & Nut Free

Ratings & Reviews

The views expressed below are the opinion of Holland & Barrett customers. Holland & Barrett does not endorse these views, nor should they be regarded as health claims or medical advice. Find out more

Le Veneziane Lasagne is rated 5.0 out of 5 by 2.
Rated 5 out of 5 by from Not cheap, but this is the best Lasagne, what I've ate, and it is gluten free.
Date published: 2016-09-13
Rated 5 out of 5 by from A great success! Delivered an excellent lasagne that was a big hit even with some Italian visitors. You couldn’t tell it was gluten free. The sheets did not need to be pre-cooked, and did not break up when cooked. Highly recommend.
Date published: 2016-01-04
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