Lasagne with Mortadella

Inspired by a recipe from Yvette van Boven, our chef Daan creates this lasagne with white cabbage and mortadella. During the tasting, I was immediately a fan of this creamy lasagne! It comes with a fresh salad of sweet and sour pickled aubergine, crunchy red pepper, and cherry tomatoes. Enjoy!

mortadella, white cabbage, celery, yellow pepper, red pepper, white onion, aubergine, garlic, fresh oregano, parsley, chili flakes, Parmesan cheese [milk], cream [lactose, milk], fresh lasagne sheets (wheat flour, free-range egg), chicken stock, white wine [sulphites, alcohol], sugar, sherry vinegar [sulphites], white wine vinegar [sulphites].

Allergens: alcohol, ei, gluten, koemelk, lactose, selderij, 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, 15-30 minMarleen's choice

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.

Energy120,11 kcal

Fat6,51 g

of which saturated4,46 g

Carbohydrates8,17 g

Dietary fibre1,89 g

Protein5,03 g

Salt0,85 g

Average weight: 540 g