Lasagne with Cheese and Spinach

This is yesterday's meal, just as delicious today and €1 cheaper! Individually packed in sustainable disposable packaging. This Italian lasagne is made with leaf spinach, soft goat's cheese, and sautéed mushrooms. It features a layer of tomato sauce with fresh herbs and spices, topped with Parmesan cheese. I serve it alongside a dressed salad with fennel and courgette.

Spinach, tomatoes, mushrooms, celeriac, radish, carrot, chioggia beet, white onion, peas, garlic, fresh basil, oregano, rosemary, thyme, confit lemon, nutmeg, oregano, Parmesan cheese, soft goat's cheese, milk, fresh lasagne sheets (wheat flour, free-range egg), butter, wheat flour, butter, homemade dressing (sunflower oil, pasteurised free-range egg, white wine vinegar, Dijon mustard, vegetable stock, Tabasco, curry, pepper and salt), homemade mayonnaise (sunflower oil, pasteurised free-range egg yolk, Dijon mustard, white wine vinegar, salt), pepper and salt, sunflower oil.

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

Microwave

Heat the lasagne loosely covered for 4-5 minutes. Serve with the salad (cold).

Oven — 200°C, 20-35 minMarleen's choice

Transfer to an oven dish and heat the lasagne for 20 minutes covered with an oven-safe plate or aluminium foil. Then heat uncovered for 5 minutes. Serve with the salad (cold).

Energy119,84 kcal

Protein5,84 g

Fat6,39 g

of which saturated3,99 g

Carbohydrates8,78 g

Dietary fibre2,08 g

Salt0,45 g

Average weight: 540 g