Mushroom Lasagne

This lasagne is packed with sautéed mushrooms, spinach, and courgette. It features a light spinach béchamel sauce with fresh herbs and Parmesan cheese.

Mushrooms, tomatoes, courgette, yellow beetroot, white onion, spinach, porcini mushrooms, garlic, fresh tarragon, sage, thyme, green lentils, nutmeg, mature cheese, Parmesan cheese, milk, fresh lasagne sheets (wheat flour, free-range egg), butter, wheat flour, pepper and salt, sunflower oil.

Allergens: ei, gluten, koemelk, lactose.

Microwave

Heat the lasagne loosely covered for 4-5 minutes (1 person) to 6-8 minutes (2 or more persons).

Oven — 200°C, 25-35 minMarleen's choice

Preheat the lasagne covered with an oven-safe plate or aluminium foil for 20 minutes (1 person) to 30 minutes (2 or more persons). Then heat uncovered for an additional 5-10 minutes. Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy108,71 kcal

Protein6,3 g

Fat4,08 g

of which saturated2,4 g

Carbohydrates10,56 g

Dietary fibre2,76 g

Salt0,37 g

Average weight: 540 g