Lasagne a la Norma

This lasagne is inspired by the classic pasta dish a la Norma: golden-brown roasted aubergine in a simmered tomato sauce with capers, garlic, and plenty of fresh basil. The béchamel is made with ricotta and pecorino. Served with a portion of al dente green vegetables.

Aubergine, tomatoes, fennel, peas, red onion, spinach, garlic, fresh basil, oregano, capers, chili flakes, oregano, Parmesan cheese, Pecorino Romano DOP, ricotta, pasteurised free-range egg, milk, fresh lasagne sheets (wheat flour, free-range egg), butter, wheat flour, tomato purée, sugar, pepper and salt, sunflower oil.

Allergens: ei, gluten, koemelk, lactose.

Microwave

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

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

Preheat the lasagne with the vegetables covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons).

Energy116,18 kcal

Protein5,12 g

Fat4,55 g

of which saturated1,7 g

Carbohydrates12,3 g

Dietary fibre3,34 g

Salt0,53 g

Average weight: 540 g

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