Herby Tomato & Lentil Bolognese Lasagne

Name: 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; 1 packet baby spinach leaves; 20 g butter; 2 tbs plain flour; ½ cup milk; ½ cup water (for the sauce); 1 packet Parmesan cheese; 1 packet fresh lasagne sheets

with Homemade Béchamel Sauce

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Calories

729 kcal

Protein

39.5g protein

Preparation Time

50 minutes

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 through 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

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

Not included in your delivery

olive oil

1 tsp

brown sugar

¼ cup

water

20 g

butter

(Contains: Milk;)

2 tbs

plain flour

(Contains: Gluten, Wheat;)

½ cup

milk

(Contains: Milk;)

½ cup

water (for the sauce)

Nutritional Values

Energy (kJ)3051 kJ

Calories729 kcal

Fat16.1 g

of which saturates9 g

Carbohydrate97.5 g

of which sugars21.5 g

Dietary Fibre20.9 g

Protein39.5 g

Sodium2112 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick 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 garlic & onion, 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.