Herby Beef, Tomato & Lentil Bolognese Lasagne
with Homemade Béchamel Sauce
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
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, Wheat, Eggs; May be present: Milk, Soy.)
1 packet
beef mince
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)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Grate carrot. • Drain and rinse half the lentils.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Add carrot, stirring, until tender, 2-3 minutes. • Add lentils and tomato & herb seasoning and cook, 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.
• Divide herby beef, tomato and lentil bolognese lasagne between plates to serve. Enjoy!
