Hidden Veggie, Beef & Lentil Lasagne
with Parmesan Cheese
- Gluten
- Eggs
- Milk
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- May contain traces of allergens
Construction is key when making a good lasagne but maybe more importantly is what you pack in. Lay a sheet of lasagne and begin adding the rich tomato sauce dotted with hidden sautéed veggies and beef. Then another lasagne sheet and more sauce and more and more! Don’t forget the Parmesan to give this extravaganza an extra zap.
Ingredients
1
courgette
1
Brown Onion
1
carrot
3 clove
garlic
1 packet
fresh lasagne sheet
(Contains: Gluten, Eggs May be present: Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 tin
lentils
1 tin
Crushed & Sieved Tomatoes
1 bag
baby spinach leaves
1 packet
bechamel sauce
(Contains: Gluten, Milk, Soy)
1 packet
beef mince
1 sachet
Garlic & Herb Seasoning
1 sachet
vegetable stock powder
1 packet
Grated Parmesan Cheese
(Contains: Milk)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
1 tsp
brown sugar
¼ cup
water
1 tbs
plain flour
(Contains: Gluten)
½ cup
milk
(Contains: Milk)
Nutrition
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop courgette, onion and garlic. Slice fresh lasagne sheet in half widthways. • Grate the carrot. Rinse half the lentils.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, breaking up with a spoon, until browned, 4-5 minutes. • Add courgette, onion and carrot and cook, stirring, until softened, 7-8 minutes. • Add garlic and garlic & herb seasoning, and cook until fragrant, 1-2 minutes. • Add crushed & sieved tomatoes, vegetable stock powder, lentils, the brown sugar and water and cook until thickened, 4-6 minutes. • Season with salt and pepper. Stir through baby spinach leaves until wilted, 1-2 minutes.
• While the filling is cooking, heat a medium frying pan over medium heat. Cook the butter and plain flour, stirring, until a thin paste forms, 1 minute. • Remove pan from heat, then slowly whisk in the milk and bechamel sauce. Whisk until smooth. Season.
• Spoon half the lentil filling into a baking dish. Top with a layer of lasagne sheets (lay two sheets alongside each other for 4 people). • Repeat with the remaining lentil filling and lasagne sheets.
• Top with bechamel sauce and sprinkle over grated Parmesan cheese. • Bake lasagne until golden, 20-25 minutes.
• Divide hidden veggie, beef and lentil lasagne between plates. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Flavour opinions were mixed — some reviewers really enjoyed the dish, while others found it a little bland or mild and felt it needed more depth.
- Ease of prep: The recipe involves several steps and takes a bit of time, though reviewers who stuck with it found the result worthwhile.
- Suggestions: Add extra cheese to the topping, as several reviewers felt the provided amount was not quite enough; if using dried lentils, allow significantly more cooking time and extra liquid than the recipe states, as multiple reviewers found them undercooked — tinned lentils may be a more reliable option.
- Next-day meals: Leftovers reheated well the next day, with one reviewer noting the air fryer gave great results.
- Portions: Several reviewers felt there were not enough lasagne sheets for the amount of filling, and suggested having an extra sheet or two on hand to create proper layers.
