Vegetable Lasagne with Mozzarella

This lasagne is packed with finely chopped vegetables hidden in the sauce. I cook the lentils until tender in the sauce, adding an extra bite, fibre, and protein to the dish. The protein-rich vegetarian mince gives a delightful creaminess to the sauce. Topped with a layer of my béchamel sauce with mozzarella. Enjoy your meal!

Vegetarian mince (water, wheat gluten, wheat flour, sunflower oil), tomatoes, carrot, celery, white onion, courgette, bell pepper, garlic, fresh oregano, rosemary, thyme, green lentils, juniper berries, clove, nutmeg, oregano, thyme, rosemary, mozzarella, milk, fresh lasagne sheets (wheat flour, free-range egg), butter, wheat flour, pepper and salt, sunflower oil.

Allergens: ei, gluten, koemelk, lactose, selderij.

Microwave

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

Oven — 200°C, 30 minMarleen's choice

Preheat the lasagne covered with an oven-safe plate or aluminium foil for 20 minutes (1 person) to 25 minutes (2 or more persons). Then, uncover and heat for an additional 5-10 minutes. Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy128,16 kcal

Protein5,9 g

Fat4,83 g

of which saturated2,53 g

Carbohydrates14,2 g

Dietary fibre2,37 g

Salt0,26 g

Average weight: 540 g