Hidden Veggie & Lentil Lasagne

Name: Hidden Veggie & Lentil Lasagne with Mixed Leaf Salad & Parmesan
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet celery; 1 brown onion; 1 carrot; 2 clove garlic; 1 packet fresh lasagne sheets; 1 tin lentils; 1 sachet garlic & herb seasoning; 1 box diced tomatoes with garlic & onion; 1 sachet vegetable stock powder; 20 g butter; 1 tsp brown sugar; ¼ cup water; 1 packet thickened cream; 1 bag mixed salad leaves; 1 drizzle vinegar (balsamic or white wine); 1 packet Parmesan cheese

with Mixed Leaf Salad & Parmesan

4.4

(207)

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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.

Tags:

Climate Superstar

•Veggie

Allergens:

Gluten

•Eggs

•Wheat

•Milk

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 Time45 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

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)

Nutritional Values

Energy (kJ)3220 kJ

Fat21.1 g

of which saturates11.4 g

Carbohydrate102.9 g

of which sugars26.9 g

Protein34.4 g

Sodium2320 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Medium Pan

Cooking Steps

1

• 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.

2

• 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.

3

• 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.

4

• 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.