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 a good 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, white onion, carrot, celery, garlic, fresh basil, nutmeg, mozzarella [lactose, milk], Parmesan cheese [milk], milk [lactose], fresh lasagne sheets (wheat flour, free-range egg), butter, wheat flour [lactose, milk], 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 ovenproof 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 be used in the oven; transfer to an oven dish.

Energy96,6 kcal

Fat3,97 g

of which saturated1,93 g

Carbohydrates10,44 g

Dietary fibre2 g

Protein3,74 g

Salt0,37 g

Average weight: 540 g

On the menu in 2 weeks

Wednesday 11 November

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