Family Feast - Day 2
Lasagna and Crispy Garlic Bread
served with Tomato Salad, Green Beans, Parsley Pesto and Arugula
Lasagna is a true Italian classic. Our house specialty lasagna is layers of noodles nestled between a hearty vegetable-tempeh Bolognese, topped with a rich, plant-based béchamel sauce. We serve it with crisp green beans tossed in a parsley pesto; a salad of tomatoes, marinated tofu, and pickled red onions; and toasty garlic bread. Using butter (ours being plant-based) rather than olive oil on toasted bread for garlic bread most likely comes from Italian-American immigrants using butter when olive oil wasn’t available.
Chopped tomatoes*, green beans*, tomatoes*, ciabatta* (WHEAT flour*, water, sour dough* (WHEAT flour*, water, yeast), salt, BARLEY malt*, yeast), plant-based alternative to cream* (water, canola oil, OATS, rice flour, pea protein, fava bean protein*, sea salt, white peppercorns*), water, lasagna sheets* (durum WHEAT flour*, SEMOLINA*, water), plant-based alternative to butter* (canola oil*, water, coconut oil*, shea oil*, ALMOND butter*, salt, carrot juice*, lemon juice*, natural aromas), tofu* (water, SOY BEANS* binding agent; nigari), CELERIAC*, red wine* (contains SULPHITES), plant-based alternative to cheese* (water, coconut oil*, corn starch*, tapioca starch*, potato starch*, pea protein*, thickener: xanthan gum, locust bean gum, sea salt, lemon juice*, turmeric*, fruit and vegetable concentrate*), CELERY*, fennel*, onions*, carrots*, tomato puree* (tomatoes*, salt), WHEAT flour*, sunflower oil*, arugula*, red onions*, parsley*, olive oil*, mushrooms*, buckwheat*, apple cider vinegar*, lemon juice*, vegetable bouillon* (salt, vegetable powder* (parsnip*, parsley root*, onion*, carrot*, mushroom*, leek*, tomato*, garlic*), natural aroma, sugar*, canola oil*), sunflower seeds*, syrup*, salt, garlic*, lime juice*, thyme*, rosemary*, pepper*, nutmeg*, lemon zest*, lemon thyme*, gærflager* (gær*, HVEDEMEL*, salt), vinegar*, sugar*.
* = organic
Potential allergens: Ciabatta: Gluten. Parsley oil: Gluten. Crumbled tofu: Soy, gluten. Plant based garlic butter: Almond. Lasagna: Gluten, sulphites, celery, celeriac, almonds.
Nutritionals pr. 100 g Energy: 551 kJ / 132 kcal Fat: 7.3 g Saturated fatty acids: 1.8 g Carbohydrates: 14 g Sugars: 1.7 g Fiber: 1.4 g Protein: 2.8 g Salt: 0.57 g
Before preparing your meal we recommend reading the instructions thoroughly and gathering the kitchen supplies you will need, as well as rinsing all vegetables and herbs. The rest is smooth sailing.
- Preheat the oven to 200°C. Unwrap the lasagna and put in an ovenproof dish. Bake until heated through, about 15 minutes. If you would like to shorten the cooking time, cut the lasagna in half.
- Slice the ciabatta bread and smear with the garlic butter. Toast in the oven until golden brown, 6 to 7 minutes.
- Bring a saucepan of salted water to a boil. Trim off the ends of the green beans and boil for 1 minute. Transfer to a bowl, add green parsley pesto and arugula. Toss to combine. Sprinkle with buckwheat.
- Dice tomatoes and put in a bowl. Season with salt and drizzle with clear pepper dressing. Arrange the pickled red onions and the crumbled tofu on top. If kids are eating, serve it in separate bowls. Enjoy with lasagna, garlic bread and green bean-salad.