200°C · 25-35 minAllergens
Gluten
Lactose
Ei
SulfietOttolenghi's Veggie Lasagne
From Plenty by Yotam Ottolenghi, I bring you the most fantastic vegetarian dishes, including this lasagne. Joris, my husband, is absolutely smitten with it and keeps asking me when I will make "that delicious lasagne" again. It is accompanied by a fresh dressed salad with fennel, courgette, olives, capers, and basil dressing.
Ottolenghi's Veggie Lasagne
Mushrooms, courgette, spinach, pumpkin, fennel, leaf spinach, porcini mushrooms, red chilli, fresh basil, tarragon, sage and thyme, kalamata olives, capers, nutmeg, Fourme d'Ambert (pasteurised blue cheese), Parmesan cheese, milk, fresh lasagne sheets (wheat flour, free-range egg), butter, wheat flour, white wine, extra virgin olive oil, white wine vinegar, pepper and salt, sunflower oil.
Allergens: alcohol, ei, gluten, koemelk, lactose, sulfiet.
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, 25-35 minMarleen's choice
Preheat the lasagne covered with an ovenproof plate or aluminium foil for 20 minutes (1 person) to 30 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.