Aubergine Lasagne

Transport yourself to Italy with this lasagne. I always start early with this seemingly simple dish, which requires a lot of time. The vegetarian 'bolognese' sauce with aubergine and tomato simmers for three hours, and it's more than worth it! I make the béchamel with plenty of spices like nutmeg and clove, along with Parmesan cheese. On the side, you'll receive a portion of pickled vegetables in the Italian style, known as giardiniera.

Aubergine Lasagne

Aubergine, tomatoes, white onion, celery, cauliflower, red bell pepper, carrot, garlic, fresh basil, bay leaf, thyme, yellow mustard seeds, coriander seeds, clove, nutmeg, fennel seeds, Parmesan cheese, milk, fresh lasagne sheets (wheat flour, free-range egg), butter, wheat flour, tomato purée, sugar, organic vegetable stock, white wine vinegar, pepper and salt, sunflower oil.

Allergens: ei, gluten, koemelk, lactose, mosterd, selderij, sulfiet.

Microwave

Heat the lasagne loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the pickled vegetables (cold).

Oven — 200°C, 15-30 minMarleen's choice

Preheat the lasagne covered with an oven-safe dish or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the pickled vegetables (cold).

Energy117,6 kcal

Protein4,2 g

Fat4,99 g

of which saturated2,53 g

Carbohydrates12,85 g

Dietary fibre2,3 g

Salt0,79 g

Average weight: 540 g