Lasagne with Fresh Salad

This meat-free lasagne is savoury in flavour, thanks to the combination of sautéed mushrooms, miso paste, and tomato sauce with mountain lentils. We prepare the béchamel sauce classically with Parmesan cheese. Accompanying it is 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 loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the salad (cold).

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

Preheat the lasagne covered with an ovenproof plate 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.

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

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