Lasagne with Fresh Salad

This is yesterday's meal, just as delicious and €1 cheaper! This meat-free lasagne is savoury in flavour, thanks to the combination of sautéed mushrooms, miso paste, and tomato sauce with mountain lentils. The béchamel sauce is made classically with Parmesan cheese. You will also receive a fresh salad dressed with lemon vinaigrette.

Tomatoes, mushrooms, pointed cabbage, white onion, carrot, yellow beetroot, radish, garlic, spring onion, lemon, fresh basil, rosemary and thyme, green lentils, corn, nutmeg, oregano, Parmesan cheese, milk, fresh lasagne sheets (wheat flour, free-range egg), butter, wheat flour, Dijon mustard, tomato purée, white miso (soybean paste), red wine, extra virgin olive oil, white wine vinegar, pepper and salt, sunflower oil.

Allergens: alcohol, ei, gluten, koemelk, lactose, mosterd, soja, sulfiet.

Microwave

Heat the lasagne with the lid loosely on for 3-4 minutes. Serve with the salad (cold).

Oven — 200°C, 20-30 minMarleen's choice

The container cannot go in the oven, transfer to an ovenproof dish. Heat the lasagne covered with an oven-safe plate or aluminium foil for 15-20 minutes. Serve with the salad (cold).

Energy139,53 kcal

Protein6,71 g

Fat6,19 g

of which saturated2,35 g

Carbohydrates12,67 g

Dietary fibre3,15 g

Salt0,65 g

Average weight: 540 g