Tex-Mex Veggie Lasagne

I build this Tex-Mex lasagne with layers of sauce alternating with tortillas. The sauce is made from nutritious lentils, roasted peppers, aubergine, kidney beans, and tomatoes. Topped with a thin layer of crème fraîche and mature cheese, this is a delightful meal that my children love. Enjoy your meal!

Aubergine, tomatoes, red pepper, white onion, spring onion, garlic, green lentils, kidney beans, chilli powder, cinnamon, cumin seeds, coriander seeds, oregano, soft tortilla (contains gluten), cocoa, pepper and salt, sunflower oil.

Allergens: gluten, koemelk, lactose.

Microwave

Heat the lasagne loosely covered for 3-4 minutes (1 person) to 5-6 minutes (2 or more persons).

Oven — 200°C, 20-25 minMarleen's choice

Preheat the lasagne covered with an ovenproof plate or aluminium foil for 15 minutes (1 person) to 20 minutes (2 or more persons). Then heat uncovered for 5 minutes. Disposable containers cannot go in the oven, transfer to an oven dish.

Energy89,12 kcal

Protein3,39 g

Fat1,51 g

of which saturated0,51 g

Carbohydrates15,07 g

Dietary fibre1,92 g

Salt0,31 g

Average weight: 275 g