Cheesy Herby Tomato & Lentil Bolognese Lasagne

Name: Cheesy Herby Tomato & Lentil Bolognese Lasagne with Homemade Béchamel Sauce
Total time: 50 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 carrot; 1 packet lentils; 1 sachet tomato & herb seasoning; 1 packet diced tomatoes with garlic & onion; 1 tsp brown sugar; ¼ cup water (for the red sauce); 1 packet baby spinach leaves; 20 g butter; 2 tbs plain flour; ½ cup milk; ½ cup water (for the white sauce); 2 packet Parmesan cheese; 1 packet fresh lasagne sheets

with Homemade Béchamel Sauce

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The rulebook has been thrown out the window with this one. We've swapped out mince for lentils to make the base of this herby tomato lasagne and topped it with a homemade béchamel sauce. You've heard it here first, it is so good, that we might just throw the rulebook out more often.

Tags:

Veggie

Allergens:

Milk

•Gluten

•Wheat

•Eggs

The quantities provided above are averages only.

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

Preparation Time50 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

carrot

1 packet

lentils

1 sachet

tomato & herb seasoning

1 packet

diced tomatoes with garlic & onion

1 packet

baby spinach leaves

2 packet

Parmesan cheese

(Contains: Milk;)

1 packet

fresh lasagne sheets

(Contains: Gluten, Eggs, Wheat; May be present: Milk, Soy.)

Not included in your delivery

olive oil

1 tsp

brown sugar

¼ cup

water (for the red sauce)

20 g

butter

(Contains: Milk;)

2 tbs

plain flour

(Contains: Gluten, Wheat;)

½ cup

milk

(Contains: Milk;)

½ cup

water (for the white sauce)

Nutritional Values

Energy (kJ)3243 kJ

Calories775 kcal

Fat19.9 g

of which saturates12.3 g

Carbohydrate95.4 g

of which sugars20.3 g

Dietary Fibre19.8 g

Protein42 g

Sodium3283 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

•Small Pan

•Baking Dish

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • Grate carrot. • Drain and rinse lentils.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot, stirring, until tender, 2-3 minutes. • Add lentils and tomato & herb seasoning and cook, stirring, until fragrant, 1 minute.

• To pan, add diced tomatoes with onion & garlic, the brown sugar and water (for the red sauce), stirring occasionally, until thickened, 4-6 minutes. • Stir through baby spinach leaves until wilted. Season to taste.

• While lentils are cooking, in a small saucepan, heat the butter over medium heat. • Add the plain flour and cook, stirring, until a thick paste forms, 1-2 minutes. • Reduce heat to medium-low, then slowly whisk in the milk and water (for the white sauce) until smooth. Simmer, stirring constantly, until slightly thickened, 1-2 minutes. • Remove from heat and stir in Parmesan cheese. Season with salt and pepper.

• Spoon roughly 1/4 of the lentil filling into a baking dish, then top with a fresh lasagne sheet. Repeat with remaining filling and lasagne sheets. • Finish with a final lasagne sheet, then pour over the white sauce. • Bake until golden, 20-25 minutes.