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Lasagne with garlicky tomato greens

An Italian classic with our famous vegan bechamel. The tomato sauce is enriched with red lentils, a great source of iron which is needed to form haemoglobin and new red blood cells.


greens with tomato and garlic (kale, chard, spinach, tomato, lemon juice, extra virgin olive oil, garlic, iodised salt, chilli powder), bechamel (unsweetened Soya milk, gluten-free flour, vegan butter, iodised salt, nutmeg), tomato sauce (tinned tomatoes, tomato, onion, extra virgin olive oil, garlic, bouillon powder, iodised salt, maple syrup, oregano), bell pepper, aubergine, courgette, lentils, nut parmesan crumb (Cashews, nutritional yeast flakes, Almonds, Pine nuts, flaxseeds, Sesame seeds, iodised salt, garlic powder)

Allergen advice

Allergen advice: for allergens see ingredients in bold


Keep refridgerated and consume before the 'best before' date


Remove sleeve and pierce film lid. Microwave on full power for 3 minutes until piping hot.
Vitamin K 865.5 UG
Vitamin E 8.5 MG
B3 13.2 MG
Vitamin B2 2.7 MG
B9 (folate) 393.1 UG
Vitamin A 12462.2 IU
B6 1.5 MG
Vitamin B12 4.2 UG
B5 4.8 MG
Vitamin C 177.7 MG
B1 1.4 MG
Vitamin D 51.3 IU

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Written by famous nutritionist and acclaimed author TJ Waterfall (also Holy resident nutritionists) this detailed guide to the vegan diet aims to cover everything you need to know vegan diet & nutrition.

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