Tomatoes are full of health-promoting nutrients including minerals, vitamins C and E, β-carotene, lutein and flavonoids such as quercetin[1]. It is an excellent source of the antioxidant lycopene (the red pigment in tomatoes) and studies have shown that tomato consumption is associated with a decreased risk of certain types of cancer, including breast cancer and prostate cancer, and cardiovascular diseases[2]. Certain variants such as the San Manzano tomato and cherry tomatoes are particularly high in lycopene[3].
Nothing beats fresh sun ripened tomatoes but cooking actually increases the bioavailability of lycopene. Keep the skins on as these are full of lycopene
100% Plant Lasagne
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One serving of a meal made in accordance with this recipe is low in FODMAPs and can assist with following the Monash University Low FODMAP diet™ read more |
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Diversity score = 8 of your 30 weekly plant types contributing to a more diverse gut microbiome read more |
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Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels. |
| vegan | |
| 1 person | 392g |
| 2 people | 784g |
| cooking | oven only |
Plant based ragu (50%) [Tomatoes (40%), Tempeh (30%) (SOYA), Carrots, Organic Almond milk (15%) [Water, Organic Italian Almonds (6%)], Red peppers (13%), Water, Extra virgin olive oil, Tomato puree (3%), Dried shiitake mushrooms (2%), Mixed herbs, Chive, Soy sauce (Tamari) (1%), Parsley (1%), Brazil nuts (1%) (TREE NUTS), Wine vinegar (SULPHITES), Tapioca flour, Paprika, Salt, Black pepper], Bechamel (36%) [Organic almond milk [Water, Organic Italian Almonds (6%) (TREE NUTS)], Tapioca starch Dairy free Italian style cheese (2%) [Almonds, Nutritional yeast, Asafoetida powder, Sea salt, Citric acid], Paprika, Extra virgin olive oil, Organic Japanese sweet white miso [Organic cultured rice, Water, Organic soya beans, Sea salt], Salt, Black pepper, Ground nutmeg], Spinach (9%), Gluten free brown rice pasta sheets (5%) [Brown rice flour], Dairy free Italian style cheese (0.4%) [Almonds (TREE NUTS), Nutritional yeast, Asafoetida powder, Sea salt, Citric acid], Paprika.
For allergens please see ingredients in bold.
Typical Values per 100g per serving (392g) energy (kJ) 592 2322 energy (kcal) 142 557 fat (g) 8.2 32 of which saturates (g) 1 3.8 carbohydrates (g) 9.9 39 of which sugars 2.2 8.8 fibre (g) 3.1 12 protein (g) 5.5 21 salt (g) 0.42 1.6 vitamin a (ug) 276 1082 % of RI 35 137 vitamin c (mg) 13 51 % of RI 16 63 biotin (ug) 8.6 34 % of RI 17 67 manganese (mg) 0.4 1.6 % of RI 7 27 vitamin k (mg) 57 223 % of RI 76 298 vitamin b6 (mg) 0.34 1.33 % of RI 24 94 chloride (mg) 227 889 % of RI 28 110 Sat Fat (g) 0.9 3.8 % of RI 19
RI = Reference Intake
LOW SATURATED FAT
LOW SUGAR
SOURCE OF FIBRE
SOURCE OF PROTEIN
HIGH IN VITAMIN A
SOURCE OF VITAMIN C
SOURCE OF BIOTIN (B7)
SOURCE OF VITAMIN B6
HIGH IN VITAMIN K
SOURCE OF MANGANESE
2 OF 5 A DAY
Oven
1 Person: Oven 195°C / 175°C Fan / Gas mark 4 55 mins
Preheat oven. Remove sleeve and pierce film. Cook for 30 mins, ideally on a flat baking tray Remove film and cook for a further 25 mins Rest for 3 mins, check piping hot & enjoy!
2 People: Oven 195°C / 175°C Fan / Gas mark 4 70 mins
Remove sleeve and pierce film. Cook for 45 mins, ideally on a flat baking tray Remove film and cook for a further 25 mins. Rest for 3 mins, check piping hot & enjoy!
This meal is not suitable for cooking from defrosted.
Contains soya, tree nuts, sulphites.
Get in touch if you’d like to know more.
We use tree nuts in almost all our meals.
Please note that our kitchen does handle celery, milk, fish, mustard, tree nuts, sesame, soy, and sulphites. Please drop us an email to hello@fielddoctor.co.uk if you’d like to know more.
Keep frozen below -18C and do not refreeze if defrosted.
