200°C · 20-35 minAllergens
Gluten
Lactose
Selderij
Ei
Sulfiet
MosterdCavolo Nero Lasagne
Packed with vegetables, this lasagne features cavolo nero (black cabbage) and roasted pumpkin. Cavolo nero is sturdier and crunchier than kale and has a rich flavour. Fresh sage and caramelised sweet red onion complement this cabbage beautifully, and I top the lasagne with high-quality mozzarella before baking it in the oven. Serve with a crisp salad dressed with lemon vinaigrette. Buon appetito!
Cavolo nero (black cabbage), tomatoes, pumpkin, mushrooms, celeriac, pointed cabbage, red onion, chioggia beetroot, carrot, spinach, radish, garlic, lemon, fresh rosemary, sage and thyme, capers, smoked paprika, pumpkin seeds, sunflower seeds, mozzarella, Parmesan cheese, ricotta, pasteurised free-range egg, fresh lasagne sheets (wheat flour, free-range egg), homemade lemon dressing (candied lemon, sunflower oil, pasteurised free-range egg, white wine vinegar, Dijon mustard, vegetable stock, Tabasco, curry, pepper and salt), 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 salad (cold).
Oven — 200°C, 20-35 minMarleen's choice
Preheat the lasagne covered with an oven-safe plate or aluminium foil for 15 minutes (1 person) to 20 minutes (2 or more persons). Then, bake uncovered for an additional 5-10 minutes. Serve with the salad (cold). Disposable containers cannot be used in the oven; transfer to an oven dish.