Hidden Veggie, Mushroom & Lentil Lasagne
with Mixed Leaf Salad & Parmesan
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
Portobello Mushrooms
1 packet
Lentils
1 sachet
Vegetable Stock Powder
1
Red Onion
1
Celery
1 packet
Baby Spinach Leaves
1 packet
Fresh Lasagne Sheets
(Contains: Wheat, Gluten, Eggs; May be present: Cashew, Pine nut, Walnut)
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Carrot
1 tin
Diced Tomatoes with Garlic & Onion
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop celery, brown onion and garlic. Thinly slice portabello mushrooms. Grate the carrot. • Slice fresh lasagne sheet in half widthways. Drain and rinse lentils.
Little cooks: Kids can take charge by rinsing the lentils!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook mushrooms, celery, onion and carrot, stirring, until softened, 7-8 minutes. • Add garlic and herb & mushroom seasoning, and cook until fragrant, 1-2 minutes. • Add diced tomatoes, vegetable stock powder, lentils, the brown sugar and water and cook until thickened, 18-20 minutes. • Season with salt and pepper. Stir through baby 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. Whisk until smooth. Season to taste.
• 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 white sauce and sprinkle over grated Parmesan cheese. • Bake lasagne until golden, 20-25 minutes.
• Divide hidden veggie, mushroom and lentil lasagne between plates. • Serve with green salad. Enjoy!
