200°C · 15-30 minAllergens
Gluten
Lactose
Selderij
Ei
Sulfiet
MosterdAubergine 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).