Hidden Veggie & Lentil Lasagne
with Parmesan Cheese
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 meat-free extravaganza an extra zap.
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
Ingredients
1
courgette
1
Brown Onion
3 clove
garlic
1 packet
fresh lasagne sheet
(Contains Gluten, Egg; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
carrot
1 tin
lentils
1 sachet
Garlic & Herb Seasoning
1 tin
Crushed & Sieved Tomatoes
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
bechamel sauce
(Contains Gluten, Milk, Soy; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
brown sugar
¼ cup
water
20 g
butter
(Contains Milk; )
1 tbs
plain flour
(Contains Gluten; )
½ cup
milk
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• 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. Drain and rinse lentils.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook courgette, onion and carrot, 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. Add the butter and plain flour. Cook, 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 mixture and sprinkle over grated Parmesan cheese. • Bake lasagne until golden, 20-25 minutes.
• Divide hidden veggie and lentil lasagne between plates. Enjoy!