200°C · 20-35 minAllergens
Gluten
Lactose
Selderij
Ei
Sulfiet
MosterdWild Boar Lasagne
I marinate the meat of the wild boar (Echt Wild keurmerk) for 2 nights in red wine with juniper berries and rosemary before preparing it into tender stew. This forms the base for this flavourful lasagne. Served with a fresh salad and ginger mustard dressing. The dressing in the photo is different.
Wild Boar Lasagne
Wild boar (Echt Wild keurmerk), bacon lardons, tomatoes, celeriac, pumpkin, celery, white onion, carrot, iceberg lettuce, rocket, garlic, juniper berry, clove, bay leaf, oregano, rosemary, thyme, nutmeg, clove, juniper berry, aged cheese, Parmesan cheese, milk, fresh lasagne sheets (wheat flour, free-range egg), butter, wheat flour, red wine, extra virgin olive oil, homemade ginger mustard dressing (ginger syrup, sunflower oil, pasteurised free-range egg yolk, Dijon mustard, white wine vinegar, salt), pepper and salt, sunflower oil.
Allergens: alcohol, ei, gluten, koemelk, lactose, mosterd, 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 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 25 minutes (2 or more persons). Then heat uncovered for 5-10 minutes. Serve with the salad and dressing (cold). Disposable containers cannot be used in the oven; transfer to an oven dish.