A selection of Mediterranean vegetables in a tomato and herb sauce.

Tasty Tips

Use as a base sauce for a sausage casserole for a hearty family meal.

Bake fish cakes until crispy, heat up the sauce in a pan and serve on the side with a green salad.



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Vegetables in varying proportions (58%) [Butternut Squash, Courgette, Onion, Yellow Pepper, Green Pepper], Tomato (38%) [Tomato, Tomato Juice, Citric Acid], Tomato Paste, Apple Juice Concentrate, Garlic Flakes, Vegetable Bouillon [Sea Salt, Yeast Extract, Rice Flour, Dried Onion, Dried Carrot, Parsley, Ground Turmeric], Olive Oil, Smoked Garlic Puree [Garlic, Sunflower Oil, Natural Smoke Flavour [From Maple and Hickory]], Balsamic Vinegar [Wine Vinegar, Grape Must], Thickener: Starch, Acidity Regulator: Citric Acid, Mixed Herbs, Black Pepper.
Suitable for vegetarians.

Prepared in premises where mustard, egg, milk, soya, sulphites and gluten are used.

Nutritional Information Typical Values per 100g

Energy (kJ) 196
Energy (kcal) 46
Fat (g) 1.3
of which saturates (g) 0.2
Carbohydrate (g) 8
of which Sugars (g) 5
Protein (g) 1.6
Salt (g) 0.02

Once opened: Keep refrigerated and consume within 2 days.

320g ℮

Fruit Statement:

Sugar Statement:

Time:3 hrs


Heat olive oil in a large pan and gently cook the garlic and onion. Add the lamb and fry until browned. Add the roasted vegetable pasta sauce, tomato puree, chopped tomatoes, wine, stock, oregano and cinnamon stick to the pan. Let it simmer for an hour and a half, stirring occasionally. Remove the cinnamon stick and season to taste. At this point preheat your oven to 190°C or gas mark 4. Fry the aubergine slices in olive oil until golden on both sides and season with the salt and pepper. To make the white sauce, melt the butter in a pan then slowly add the flour, stirring until the mixture forms a smooth paste. Stir in the milk and gradually bring the mixture to the boil, stirring, and then simmer for 10 minutes. Remove the white sauce from the heat and stir in the nutmeg, egg yolk, and grated cheddar. Layer the bottom of your ovenproof dish with a third of the sliced aubergines followed by half of the mince mixture. Top the mince mixture with another layer of aubergine, then add the rest of the mince and a final layer of aubergine. Top with the white sauce. Bake your moussaka for 25-30 minutes or until the top is golden brown. Leave to stand for 10-15 minutes before serving.

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Tags:Perfect for vegsavouryperfect for red meat

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