200°C · 20-35 minAllergens
Gluten
Lactose
Selderij
Ei
Noten
Sulfiet
Pumpkin Lasagne
I could eat this lasagne forever! I fill the lasagne sheets with a vegetable sauce made from spinach, roasted pumpkin, sautéed mushrooms, mild Fourme, and roasted walnuts. The refreshing salad of fennel, rocket, and apple with tarragon dressing pairs perfectly with it.
Pumpkin Lasagne
Pumpkin, spinach, pointed cabbage, mushrooms, celeriac, yellow beetroot, rocket, fresh chives, dill, sage and thyme, nutmeg, walnuts, Fourme d'Ambert (pasteurised blue cheese), Parmesan cheese, milk, fresh lasagne sheets (wheat flour, free-range egg), butter, wheat flour, white wine, white wine vinegar, homemade tarragon dressing (fresh tarragon, sunflower oil, pasteurised free-range egg, white wine vinegar, Dijon mustard, vegetable stock, Tabasco, curry, pepper and salt), pepper and salt, sunflower oil.
Allergens: alcohol, ei, gluten, koemelk, lactose, mosterd, noten, selderij, 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 and tarragon dressing (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 30 minutes (2 or more persons). Then heat uncovered for 5-10 minutes. Serve with the salad and tarragon dressing (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.