Low Carb Beef Lasagne
Free-range Greenfields beef mince in a slow-cooked Italian bologanise, layered with thinly sliced roasted brinjal & creamy cauliflower cheese sauce.
- Regular price R 83.00
AIR FRYER: Heat from frozen. Remove sleeve & lid, cook at 180'C for 20-30 mins.
OVEN: Heat from frozen. Preheat to 170'C, remove sleeve & lid, cook for 30-35 mins.
MICROWAVE: Remove sleeve & allow to defrost, loosen the lid & microwave on high for 3-5 mins.
Heat to piping hot. Allow to stand for 5 mins before serving.
Low carb beef mince (43%), cauliflower sauce (29%), Brinjal (23%), Cheese and thyme topping (5%). Brinjal, Beef mince, Cauliflower, Tomatoes (contains: Tomato, Tomato juice, Citric acid), Modified cooking cream (contains: Buttermilk [Cow's milk]), Water, Vegetable oil (Sunflower), Cream [Cow's milk], Modified starch, Emulsifier, Stabilizer, Acidity regulator, Colour), Water, Onions, Cheddar cheese (contains: Cow’s milk, Salt, Preservative (potasium/sodium nitrate), Carrots, Sunflower oil, Celery, Tomato paste (contains: Tomato, Water, Citric acid), Salt, Thyme, Beef Stock powder (contains: Salt, Maize Flour, Yeast Extract, Flavourings, Dextrose, Citric Acid, Caramel Powder, Anti-cracking Agent, Sunflower Oil, Celery (Radurised), Corn Starch, Tapioca Starch, Maltodextrin, Dehydrated Vegetables (Onion, Carrot, Sun-dried Tomatoes (Radurised), Garlic), Sugar, Yeast Extract, Potassium Chloride, Caramel Colour, Dextrose, Herbs, Canola Oil (Antioxidant: Vitamin E), Spices (Radurised), Citric acid), Garlic, Dijon mustard, Origanum, Black pepper, Bay leaves, White pepper.
Per 100g Per single serving (350g) Energy (kJ) 899 3148 Protein (g) 8.7 30.3 Glycaemic carbohydrate (g) 7.4 25.8 Of which total sugar (g) 3.1 10.8 Total fat (g) 15.1 52.7 Of which saturated fat (g) 7.0 24.4 Of which cholesterol (mg) 24.1 84.2 Dietary fibre (g) 3.7 12.9 Total sodium (mg) 142 946 *Calculation based on the analytical values of individual ingredients Common allergens: Wheat, Gluten, Cow's Milk. Nutritional Analysis provided by CHOW. Correct as of 2019/11/01