Barbecue grilled beef steak meat with asparagus and tomatoes.

Vegetable lasagna

Tasty and vegetarian vegetable lasagna with baked vegetables, spinach, bechamel sauce with grated Gouda and Amber cheese, tomatoes and herbs layered between whole wheat pasta sheets. Good alternative to the traditional lasagna as a first step towards a greener and more climate-friendly meal plan.

Sold in selected stores in: Føtex and on Nemlig.com

Ingredients: 45% spinach*, 20% tomato*, 12% butternut squash*, 11% carrot*, courgette*, 10% Gouda cheese*(microbial rennet), mushroom*, onion*, butter*, low-fat milk* whole grain lasagne sheets* (durum whole wheat flour*), tomato concentrate*, water, olive oil*, garlic*, 2% Amber cheese* (microbial rennet), wheat flour*, vegetable stock* (salt, onion*, carrot*, leek*, cauliflower*, parsley*, broccoli*, garlic*, fennel*, savoy cabbage*, celery*, spices*), salt, sweet paprika*, thyme*, oregano*, basil*, nutmeg*, black pepper*, cornflour*.

* = Organic.

Labels:

Vegetarian

Preparation

Microwave: Remove the tray from the cardboard packaging and pierce the film lid 3-5 times. Heat for 3-4 minutes at 650 W.

Conventionel oven: Remove the tray from the cardboard packaging and peel off the film halfway from the tray. Place the tray in the middle of a 160°C hot oven for 20 minutes.

The dish must be heated to a temperature of at least 75°C.

Servering suggestions: Simple salad and some warm focaccia bread will be perfect as a side dish.

Note: The traditional lasagna has an extremely interesting history, and there is still debate about where it is originated, as traces can be traced back to both Greece and England. But there is no doubt, that Italian cuisine has had a very big impact on the fact, that the classic lasagna, today is a well-known and loved meal in many homes. The history of vegetable lasagna is not that long, but we are sure that it eventually will become a classic dish with the amazing taste, that it is possible to make based solely on vegetables.