Rich Lentil & Red Wine Jus Lasagne
with Balsamic & Almond Salad
Indulge in a satisfying and vibrant take on comfort food with this lentil-loaded lasagne. Slow-simmered lentils in a robust red wine sauce create a deep, rich flavour that’s perfectly layered between sheets of fresh lasagne and creamy bechamel. Cut through the richness with an easy balsamic and almond salad and dinner is served!
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 packet
celery
1
brown onion
1 packet
brown lentils
1 sachet
garlic & herb seasoning
1 packet
garlic paste
1 packet
tomato sugo
(May be present: Gluten, Wheat.)
1 packet
Red Wine Jus
(Contains: Soy, Milk;)
1 packet
Vegetable Stock
½ tbs
brown sugar
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
light cooking cream
(Contains: Milk;)
1 packet
Parmesan cheese
(Contains: Milk;)
1 packet
fresh lasagne sheets
(Contains: Gluten, Eggs, Wheat; May be present: Milk, Soy.)
1
cucumber
1 packet
mixed salad leaves
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
Balsamic Vinaigrette Dressing
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop celery and brown onion. • Drain and rinse brown lentils.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook celery and onion stirring, until softened, 4-5 minutes. • Add garlic & herb seasoning and garlic paste, and cook until fragrant, 1-2 minutes.
• Reduce heat to medium and add tomato sugo, red wine jus, vegetable stock, lentils, the butter, brown sugar and a splash of water and cook until thickened, 4-6 minutes. Season with a pinch of pepper. • Meanwhile, heat a small saucepan over medium heat. Heat light cooking cream until starting to steam, 2-4 minutes. Add half of the Parmesan cheese and whisk until combined and smooth.
• Slice fresh lasagne sheets in half widthways. • Spoon roughly 1/3 of the lentil filling into a baking dish, follow with 1/4 of bechamel, then top with a fresh lasagne sheet. Repeat with remaining filling, béchamel and lasagne sheets. • Finish with a final lasagne sheet, then remaining béchamel sauce. Sprinkle over remaining Parmesan cheese. • Bake lasagne until filling is bubbling and top is golden brown, 20-25 minutes.
• When lasagne has 5 minutes remaining, roughly chop cucumber. • In a large bowl, combine mixed salad leaves, cucumber, flaked almonds and balsamic vinaigrette dressing. Season to taste.
• Divide rich lentil and red wine jus lasagne between plates. • Serve with balsamic and almond salad. Enjoy!
