Italian 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 fresh herbs and Parmesan cheese.

Italian Lasagne

Aubergine, tomatoes, celery, white onion, carrot, garlic, fresh basil, thyme, clove, nutmeg, Parmesan cheese, milk, fresh lasagne sheets (wheat flour, free-range egg), butter, wheat flour, tomato purée, organic vegetable stock, pepper and salt, sunflower oil.

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

Microwave

Heat the lasagne loosely covered for 4-5 minutes (1 person) to 6-8 minutes (2 or more persons).

Oven — 200°C, 20-30 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 heat uncovered for 5-10 minutes. Disposable containers cannot go in the oven; transfer to an oven dish.

Energy95,91 kcal

Protein3,69 g

Fat3,93 g

of which saturated1,9 g

Carbohydrates10,42 g

Dietary fibre1,99 g

Salt0,36 g

Average weight: 540 g