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.

Energy175,83 kcal

Protein6,62 g

Fat11,53 g

of which saturated4,76 g

Carbohydrates9,85 g

Dietary fibre2,39 g

Salt0,45 g

Average weight: 540 g