Hidden Veggie & Lentil Lasagne
with Mixed Leaf Salad & Parmesan
- Gluten
- Eggs
- Wheat
- Milk
- Milk
- Soy
- May contain traces of allergens
Construction is key when making a good lasagne but maybe more importantly is what you pack in it. 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.
Ingredients
1 packet
celery
1
brown onion
1
carrot
2 clove
garlic
1 packet
fresh lasagne sheets
(Contains: Gluten, Eggs, Wheat May be present: Milk, Soy)
1 tin
lentils
1 sachet
garlic & herb seasoning
1 box
diced tomatoes with garlic & onion
1 sachet
vegetable stock powder
1 packet
thickened cream
(Contains: Milk)
1 bag
mixed salad leaves
1 packet
Parmesan cheese
(Contains: Milk)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
1 tsp
brown sugar
¼ cup
water
1 drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop celery and brown onion. Grate carrot. Finely chop garlic. • Slice fresh lasagne sheets in half widthways. Drain and rinse lentils.
• 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 & herb seasoning and cook until fragrant, 1-2 minutes. • Reduce heat to medium and add diced tomatoes with garlic & onion, vegetable stock powder, lentils, butter, brown sugar and the water, and cook until thickened, 4-6 minutes. Season with a pinch of salt and pepper.
• Meanwhile, heat a small saucepan over medium heat. Heat thickened cream until starting to steam, 2-4 minutes. Add shaved Parmesan cheese and whisk until combined and smooth.
• Spoon 1/2 of the lentil filling into a medium 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. • Bake until golden, 20-25 minutes.
• When lasagne has 5 minutes remaining, in a medium bowl, combine mixed salad leaves, a drizzle of vinegar and olive oil. Season.
• Divide hidden veggie and lentil lasagne between plates. Serve with mixed leaf salad. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The lentil filling was widely praised for its rich, well-seasoned taste, and many meat-eaters and kids couldn't tell there was no mince. Some found the overall dish a little mild and suggested adding tomato paste for extra depth.
- Ease of prep: Most found this straightforward and quick to pull together, even for first-time lasagne makers. A few noted the instructions were unclear about when to add the fresh garlic.
- Suggestions: Several reviewers found the béchamel too thin or scarce — covering the dish with foil during baking or swapping thickened cream for ricotta helped prevent a dry, crunchy top. Cooking the celery and carrot a little longer than instructed also helped avoid a crunchy texture in the filling.
- Leftovers: This dish made generous portions, with many households enjoying it the following day. Leftovers froze and reheated well, making it a great meal to batch cook.
- Portions: Some felt the ratio of lasagne sheets to filling was off, with too many sheets and not enough sauce — using slightly fewer sheets and boosting the filling quantity improved the balance.
