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Hidden Veggie & Lentil Lasagne

Hidden Veggie & Lentil Lasagne

with Green Salad & Parmesan

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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. Then another lasagne sheet and more sauce and more and more! Don’t forget the Parmesan to give it an extra zap.

This recipe is under 650kcal per serving.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Under 650kcalVeggieKid Friendly
Allergens:GlutenEggsMilkSoy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 stalk

celery

1

onion

1

carrot

1 packet

fresh lasagne sheet

(ContainsGluten, EggsMay be presentTree Nuts)

1 tin

lentils

1 sachet

garlic & herb seasoning

1 tin

crushed & sieved tomatoes

1 sachet

vegetable stock powder

1 bag

salad leaves

1 packet

bechamel sauce

(ContainsGluten, Milk, Soy)

1 packet

grated Parmesan cheese

(ContainsMilk)

3 clove

garlic

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

¼ cup

water

1 drizzle

balsamic vinegar

1 tsp

brown sugar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2490 kJ
Fat19.9 g
of which saturates12.2 g
Carbohydrate70.7 g
of which sugars20.3 g
Protein27.4 g
Sodium1494 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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1

• Preheat oven to 220°C/200°C fan-forced. • Finely chop celery, onion and garlic. Slice fresh lasagne sheet in half widthways. Grate the carrot. Drain and rinse lentils.

Little cooks: Kids can take charge by rinsing the lentils!

2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook celery, onion and carrot, stirring, until softened, 7-8 minutes. • Add garlic and garlic & herb seasoning, and cook until fragrant, 1-2 minutes.

3

• Reduce heat to medium, then add crushed & sieved tomatoes, vegetable stock powder, lentils, the butter, brown sugar and the water and cook until thickened, 4-6 minutes. Season with salt and pepper.

4

• Spoon 1/2 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 until golden, 20-25 minutes.

Little cooks: Kids can take charge of assembling the lasagne!

5

• When the lasagne has 5 minutes remaining, combine salad leaves, a drizzle of balsamic vinegar and olive oil in a medium bowl. Season.

Little cooks: Take the lead by combining the salad!

6

• Divide hidden veggie and lentil lasagne between plates. • Serve with green salad. Enjoy!