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Veggie Lentil Lasagne

Veggie Lentil Lasagne

with Basil & Ricotta Topping

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Lentils are so hearty and flavoursome. They more than hold their own in this vegetarian rendition of an absolute weeknight dinner classic.

Allergens:GlutenMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time45 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½

brown onion

2 clove

garlic

1 tin

lentils

1

zucchini

1 tin

diced tomatoes

1 bunch

basil

4 unit

dried lasange sheets

(ContainsGluten)

1 tub

smooth ricotta

(ContainsMilkMay be presentNuts, Peanuts)

1 block

Cheddar cheese

(ContainsMilk)

Not included in your delivery

1 tbs

olive oil

1 tbs

balsamic vinegar

¼ cup

warm water

2 tbs

milk

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3010 kJ
Fat25.5 g
of which saturates11.8 g
Carbohydrate77.5 g
of which sugars18.3 g
Protein35.1 g
Sodium376 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Sieve
Large Pan
Baking Dish
Bowl
Plate
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

Bake the lasagne for 30-35 minutes, or until the lasagne sheets have softened and the ricotta topping is golden and melted.

6

Divide the veggie lentil lasagne between plates.