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Veggie Lentil Lasagne

Veggie Lentil Lasagne

with Basil & Ricotta Topping

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

Allergens:
Gluten
Milk

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

½

brown onion

2 clove

garlic

1 tin

lentils

1

zucchini

1 tin

diced tomatoes

1 bunch

basil

4 unit

dried lasange sheets

(Contains Gluten;)

1 tub

Smooth Ricotta

(Contains Milk; May be present: Nuts, Peanut. )

1 block

Cheddar cheese

(Contains Milk;)

Not included in your delivery

1 tbs

olive oil

1 tbs

balsamic vinegar

¼ cup

warm water

2 tbs

milk

(Contains Milk;)

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3010 kcal
Fat25.5 g
of which saturates11.8 g
Carbohydrate77.5 g
of which sugars18.3 g
Dietary Fibre0 g
Protein35.1 g
Cholesterol0 mg
Sodium376 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Grater
Knife
Sieve
Large Pan
Baking Dish
Bowl
Plate

Instructions

GET PREPPED
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.

COOK THE LASAGNE FILLING
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.

ASSEMBLE THE LASAGNE
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.

MAKE THE RICOTTA TOPPING
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.

BAKE THE LASAGNE
5

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

SERVE UP
6

Divide the veggie lentil lasagne between plates.