Gezinsvriendelijk
In te vriezenAllergens
Gluten
Lactose
Ei
SulfietLasagne with Fennel and Leek
For this lasagne, I roast the fennel gently until it is coloured in the oven. The leek is sautéed with a bit of butter and thyme. This forms the base for the sauce to which I add flavourful Taleggio and Gorgonzola. You'll also receive a fresh dressed salad with basil, crunchy red pepper, tomato, and steamed pumpkin.
Leek, fennel, pumpkin, cherry vine tomatoes, red pepper, garlic, lemon, fresh basil, thyme, Kalamata olives, nutmeg, Gorgonzola (made from pasteurised cow's milk), Parmesan cheese, Pecorino Romano DOP, ricotta, Taleggio D.O.P. (made from pasteurised cow's milk), milk, butter, fresh lasagne sheets (wheat flour, free-range egg), wheat flour, white wine vinegar, pepper and salt, sunflower oil.
Allergens: ei, gluten, koemelk, lactose, sulfiet.
MicrowaveMarleen's choice
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, 15-30 min
Preheat the lasagne covered with an oven-safe dish or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the salad (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.
Average weight: 540 g
