200°C · 20-35 minAllergens
Gluten
Lactose
Ei
Sulfiet
Mosterd
VisLasagne with Smoked Salmon and Spinach
A delicious lasagne on the menu this week featuring smoked salmon and fresh salmon fillet, leaf spinach, and Parmesan cheese. Light yet creamy. Served with a crunchy salad dressed with lemon dressing.
Lasagne with Smoked Salmon and Spinach
Smoked salmon, Fresh salmon fillet, fresh saltwater white fish fillet (cod, plaice, coley), tomatoes, spinach, pointed cabbage, carrot, yellow beetroot, radish, fennel, white onion, spring onion, garlic, lemon, fresh basil, dill, rosemary, thyme, nutmeg, juniper berries, clove, nutmeg, oregano, Parmesan cheese, ricotta, milk, fresh lasagne sheets (wheat flour, free-range egg), butter, wheat flour, Dijon mustard, butter, white wine vinegar, pepper and salt, sunflower oil.
Allergens: ei, gluten, koemelk, lactose, mosterd, sulfiet, vis.
Microwave
Heat the lasagne loosely covered for 4-5 minutes (1 person) to 6-8 minutes (2 or more persons). Serve with the salad (cold).
Oven — 200°C, 20-35 minMarleen's choice
Preheat the lasagne covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25 minutes (2 or more persons). Then heat uncovered for 5-10 minutes. Serve with the salad (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.
Average weight: 540 g
