Cheesy Herby Tomato & Lentil Bolognese Lasagne
with Homemade Béchamel Sauce
The rulebook has been thrown out the window with this one. We've swapped out mince for lentils to make the base of this herby tomato lasagne and topped it with a homemade béchamel sauce. You've heard it here first, it is so good, that we might just throw the rulebook out more often.
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.
Ingredients
1
carrot
1 packet
lentils
1 sachet
tomato & herb seasoning
1 packet
diced tomatoes with garlic & onion
1 packet
baby spinach leaves
2 packet
Parmesan cheese
(Contains Milk;)
1 packet
fresh lasagne sheets
(Contains Gluten, Egg, Wheat; May be present: Milk, Soy. )
Not included in your delivery
olive oil
1 tsp
brown sugar
¼ cup
water (for the red sauce)
20 g
butter
(Contains Milk;)
2 tbs
plain flour
(Contains Gluten, Wheat;)
½ cup
milk
(Contains Milk;)
½ cup
water (for the white sauce)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Grate carrot. • Drain and rinse lentils.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot, stirring, until tender, 2-3 minutes. • Add lentils and tomato & herb seasoning and cook, stirring, until fragrant, 1 minute.
• To pan, add diced tomatoes with onion & garlic, the brown sugar and water (for the red sauce), stirring occasionally, until thickened, 4-6 minutes. • Stir through baby spinach leaves until wilted. Season to taste.
• While lentils are cooking, in a small saucepan, heat the butter over medium heat. • Add the plain flour and cook, stirring, until a thick paste forms, 1-2 minutes. • Reduce heat to medium-low, then slowly whisk in the milk and water (for the white sauce) until smooth. Simmer, stirring constantly, until slightly thickened, 1-2 minutes. • Remove from heat and stir in Parmesan cheese. Season with salt and pepper.
• Spoon roughly 1/4 of the lentil filling into a baking dish, then top with a fresh lasagne sheet. Repeat with remaining filling and lasagne sheets. • Finish with a final lasagne sheet, then pour over the white sauce. • Bake until golden, 20-25 minutes.
• Divide herby tomato and lentil bolognese lasagne between plates to serve. Enjoy!