Enjoy a little bit of The Atrium with our vegetarian lasagne, with rich tomato and vegetable ragu made from yellow and butternut squash, courgette, carrot and onion layered with pasta and bechamel topped with cheddar, mozzarella and parmesan.

 Cooking instructions - Defrost, (remove silver lid), place on baking tray, bake for 20-25 mins until piping hot, at 175.