Herby Tomato & Lentil Bolognese Lasagne

Name: Herby Tomato & Lentil Bolognese Lasagne with Homemade Béchamel Sauce
Total time: 50m
Yield: 2
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); 1 packet Parmesan cheese; 1 packet fresh lasagne sheets

with Homemade Béchamel Sauce

Recipe Development TeamUpdated on January 21, 2026

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Calories

:

718 kcal

Protein

:

39.1g protein

Difficulty

:

Easy

Veggie

Climate Superstar

Allergens:

Milk
Gluten
Wheat
Eggs
May contain traces of allergens
Milk
Soy

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

Carrot

1 packet

Lentils

1 sachet

Tomato & Herb Seasoning

1 packet

Diced Tomatoes with Garlic & Onion

1 packet

baby spinach leaves

1 packet

Parmesan cheese

(Contains: Milk;)

1 packet

fresh lasagne sheets

(Contains: Gluten, Eggs, Wheat, Milk, Soy, May contain traces of allergens;)

Not included in your delivery

olive oil

1 tsp

brown sugar

(Contains: May contain traces of allergens;)

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)3008 kJ

Calories718 kcal

Fat15.7 g

of which saturates9.3 g

Carbohydrate94.9 g

of which sugars20 g

Dietary Fibre19.4 g

Protein39.1 g

Sodium3005 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Small sauce pan

•Baking Dish

Cooking Steps

PDF

1

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

2

• 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.

3

• To the 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 with salt and pepper.

4

• 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, then stir in Parmesan cheese. Season to taste.

5

• 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 lasagne, until golden, 20-25 minutes.