Hidden Veggie & Lentil Lasagne
with Mixed Leaf Salad & Parmesan
Construction is key when making a good lasagne but maybe more importantly is what you pack in it. Lay a sheet of lasagne and begin adding the rich tomato sauce dotted with hidden sautéed veggies. Then another lasagne sheet and more sauce and more and more! Don’t forget the Parmesan to give it an extra zap.
The quantities provided above are averages only.
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 packet
celery
1
brown onion
1
carrot
2 clove
garlic
1 packet
fresh lasagne sheets
(Contains Gluten, Egg, Wheat; May be present: Milk, Soy. )
1 tin
lentils
1 sachet
garlic & herb seasoning
1 box
diced tomatoes with garlic & onion
1 sachet
vegetable stock powder
1 packet
thickened cream
(Contains Milk;)
1 bag
mixed salad leaves
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1 tsp
brown sugar
¼ cup
water
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop celery and brown onion. Grate carrot. Finely chop garlic. • Slice fresh lasagne sheets in half widthways. Drain and rinse lentils.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook celery, onion and carrot, stirring, until softened, 7-8 minutes. • Add garlic & herb seasoning and cook until fragrant, 1-2 minutes. • Reduce heat to medium and add diced tomatoes with garlic & onion, vegetable stock powder, lentils, butter, brown sugar and the water, and cook until thickened, 4-6 minutes. Season with a pinch of salt and pepper.
• Meanwhile, heat a small saucepan over medium heat. Heat thickened cream until starting to steam, 2-4 minutes. Add shaved Parmesan cheese and whisk until combined and smooth.
• Spoon 1/2 of the lentil filling into a medium baking dish. Top with a layer of lasagne sheets (lay two sheets alongside each other for 4 people). • Repeat with the remaining lentil filling and lasagne sheets. Top with bechamel sauce. • Bake until golden, 20-25 minutes.
• When lasagne has 5 minutes remaining, in a medium bowl, combine mixed salad leaves, a drizzle of vinegar and olive oil. Season.
• Divide hidden veggie and lentil lasagne between plates. Serve with mixed leaf salad. Enjoy!