Hidden Veggie, Mushroom & Lentil Lasagne

Name: Hidden Veggie, Mushroom & Lentil Lasagne with Mixed Leaf Salad & Parmesan
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Garlic & Herb Seasoning; Portobello Mushrooms; 1 packet Lentils; 1 sachet Vegetable Stock Powder; 1 Red Onion; 1 Celery; 1 packet baby leaves; 1 packet Fresh Lasagne Sheets; 1 packet Grated Parmesan Cheese; 1 Carrot; 1 tin Diced Tomatoes with Garlic & Onion

with Mixed Leaf Salad & Parmesan

Get up to $175 off

Allergens:

Wheat

•Gluten

•Eggs

•Milk

The quantities provided above are averages only.

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

Total45 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

Portobello Mushrooms

1 packet

Lentils

1 sachet

Vegetable Stock Powder

Red Onion

Celery

1 packet

baby leaves

1 packet

Fresh Lasagne Sheets

(Contains: Wheat, Gluten, Eggs; May be present: Cashew, Pine nut, Walnut. )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Carrot

1 tin

Diced Tomatoes with Garlic & Onion

Nutrition Values

Calories507 kcal

Energy (kJ)2120 kJ

Fat6.3 g

of which saturates3.3 g

Carbohydrate72.7 g

of which sugars18.9 g

Dietary Fibre17.3 g

Protein30.8 g

Sodium2320 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

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!