200°C · 15-30 minAllergens
Gluten
Lactose
Ei
Noten
SulfietLasagne 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-sour pickled aubergine, crunchy red pepper, and cherry tomatoes. Enjoy!
Mortadella, white cabbage, cherry tomatoes, yellow pepper, red pepper, white onion, garlic, aubergine, fresh oregano, parsley, chilli flakes, Parmesan cheese, cream, fresh lasagne sheets (wheat flour, free-range egg), chicken stock, white wine, sugar, sherry vinegar, pistachios, white wine vinegar.
Allergens: alcohol, ei, gluten, koemelk, lactose, sulfiet, noten.
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 ovenproof 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 go in the oven, transfer to an oven dish.
Average weight: 540 g