Lentils are so hearty and flavoursome. They more than hold their own in this vegetarian rendition of an absolute weeknight dinner classic.
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.
dried lasange sheets(ContainsGluten)
smooth ricotta(ContainsMilkMay be present Nuts, Peanuts)
Preheat the oven to 220°C/200°C fan-forced. Finely slice the brown onion. Peel and crush in the garlic. If you don’t have a garlic crusher, lay the garlic clove on a chopping board. Place a chef’s knife flat on top of the garlic clove and press down firmly to crush. Finely chop the garlic. Drain and rinse the lentils. Finely grate the zucchini. Finely grate the Cheddar cheese.
Heat the olive oil in a large frying pan over a medium-high heat. Cook the brown onion for 4-5 minutes, or until softened. Add the garlic and cook for 1 minute, or until fragrant. Add the lentils, grated zucchini, balsamic vinegar, warm water and 1/2 the diced tomatoes. Season with salt and pepper. Bring the mixture to the boil, reduce the heat to low and simmer for 4-5 minutes, or until thickened. Tear in the basil leaves and stir through veggie lentil mixture.
Pour 1/2 of the veggie lentil mixture into the base of a small baking dish. Top with 2-3 dried lasagne sheets so the mixture is covered (you may need to break one in half to fit your dish). Repeat with the remaining mixture and dried lasagne sheets. Pour over the remaining diced tomatoes and spread so the top of the lasagne is covered.
In a medium bowl combine the smooth ricotta, grated Cheddar cheese and milk. Season with salt and pepper. Spoon over the ricotta mixture and spread so the top of the lasagne is covered.
Bake the lasagne for 30-35 minutes, or until the lasagne sheets have softened and the ricotta topping is golden and melted.
Divide the veggie lentil lasagne between plates.