Hidden Veggie & Lentil Lasagne
with Green Salad & Parmesan
Construction is key when making a good lasagne but maybe more importantly is what you pack in. 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.
This recipe is under 650kcal per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 stalk
celery
1
Brown Onion
1
carrot
1 packet
fresh lasagne sheet
(Contains Gluten, Egg; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 tin
lentils
1 sachet
Garlic & Herb Seasoning
1 tin
Crushed & Sieved Tomatoes
1 sachet
vegetable stock powder
1 bag
salad leaves
1 packet
bechamel sauce
(Contains Gluten, Milk, Soy; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
3 clove
garlic
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¼ cup
water
1 drizzle
balsamic vinegar
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop celery, onion and garlic. Slice fresh lasagne sheet in half widthways. Grate the carrot. Drain and rinse lentils.
Little cooks: Kids can take charge by rinsing the 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 and garlic & herb seasoning, and cook until fragrant, 1-2 minutes.
• Reduce heat to medium, then add crushed & sieved tomatoes, vegetable stock powder, lentils, the butter, brown sugar and the water and cook until thickened, 4-6 minutes. Season with salt and pepper.
• Spoon 1/2 the lentil filling into a 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 and sprinkle over grated Parmesan cheese. Bake until golden, 20-25 minutes.
Little cooks: Kids can take charge of assembling the lasagne!
• When the lasagne has 5 minutes remaining, combine salad leaves, a drizzle of balsamic vinegar and olive oil in a medium bowl. Season.
Little cooks: Take the lead by combining the salad!
• Divide hidden veggie and lentil lasagne between plates. • Serve with green salad. Enjoy!