Hidden Veggie, Mushroom & 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 and lovely mushrooms. 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 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 packet
portabello mushrooms
1
carrot
3 clove
garlic
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 tin
Crushed & Sieved Tomatoes
1 sachet
Garlic & Herb Seasoning
1 sachet
vegetable stock powder
1 packet
bechamel sauce
(Contains Gluten, Milk, Soy; )
1 bag
salad leaves
1 packet
Grated 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
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop celery, onion and garlic. Thinly slice portabello mushrooms. Grate the carrot. • Slice fresh lasagne sheet in half widthways. 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 mushrooms, 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 and cook crushed & sieved tomatoes, vegetable stock powder, lentils, the butter, brown sugar and the water, until thickened, 4-6 minutes. Season with a pinch of 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, mushroom and lentil lasagne between plates. • Serve with green salad. Enjoy!