Classic Vegetarian Lasagna

Name: Classic Vegetarian Lasagna
Total time: 60 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Canned lentils; 1 Piece of Red onion; 2 Piece of Garlic cloves; 1 Piece of Carrot; 1 Tbsp of Olive oil; 1 Tsp of Salt; 2 Grams of Dried oregano; 70 Grams of Tomato paste; 200 Grams of Tomato passata; 5 Grams of White sugar; 10 ML of Soy sauce; 1 Piece of Vegetable stock cube; 200 ML of Water; 1 Tsp of Black pepper; 20 Grams of Butter; 20 Grams of Plain flour; 200 ML of Whole milk; 60 Grams of Grated Parmesan; 1 Tsp of Salt; 1 Tsp of Black pepper; 6 Piece of Egg-free lasagna sheets; 60 Grams of Grated cheddar; 100 Grams of Crispy bionda lettuce; 15 ML of Balsamic vinegar; 2 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper

with Crispy Lettuce Side Salad

Worth the wait!

246 Reviews

Cals 762 · Prot 42 · Carbs 94 · Fat 25

Weekly classic

Family Friendly

Vegetarian

60 min

Worth the wait!

246 Reviews

Cals 762 · Prot 42 · Carbs 94 · Fat 25

Weekly classic

Family Friendly

Vegetarian

Ingredients

Lentil bolognese

Canned lentils

400 Grams

Red onion

1 Piece

Garlic cloves

2 Piece

Carrot

1 Piece

Olive oil

1 Tbsp

Salt

0.5 Tsp

Dried oregano

2 Grams

Tomato paste

70 Grams

Tomato passata

200 Grams

White sugar

5 Grams

Soy sauce 9*10*11*

10 ML

Vegetable stock cube 15*

1 Piece

Water

200 ML

Black pepper

0.5 Tsp

Bechamel

Butter 4*

20 Grams

Plain flour 10*11*

20 Grams

Whole milk 4*

200 ML

Grated Parmesan 4*

60 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Egg-free lasagna sheets 9*10*11*

6 Piece

Grated cheddar 4*

60 Grams

Salad

Crispy bionda lettuce

100 Grams

Balsamic vinegar 14*

15 ML

Olive oil

2 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *15 Celery, *4 Milk, *14 Sulphur Dioxide

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3184 / 762
Fats (g)	24.7
of which saturated (g)	8.1
Carbohydrates (g)	94
of which sugars (g)	23.4
Fibers (g)	17.2
Proteins (g)	42.3
Salt (g)	4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Preheat the oven to 200°C/ 180°C fan.
Peel and finely chop the red onion.
Peel and mince the garlic.
Peel and grate the carrot.
Drain and rinse the lentils.

2 Fry

Heat a large pan over a medium-high heat with a drizzle of olive oil.
Fry the onion, garlic and carrot with a pinch of salt for 5 min until soft.

Tip! Adding salt to the onion, garlic and carrot helps to draw out water, allowing them to cook and soften faster.

3 Simmer

Add the lentils, dried oregano, tomato paste, tomato passata, sugar, soy sauce, 0.5 vegetable stock cube and measured water.
Simmer over medium heat for 7-8 min or until thickened.
Remove from the heat and season with pepper to taste.

4 Make bechamel

Meanwhile, melt the butter in a saucepan over a medium heat.
Add the flour and stir until a sandy paste has formed.
Gradually add the milk and whisk for 3-4 min until thickened.
Add the grated Parmesan and season with salt and pepper to taste.

5 Bake

Pour half of the lentil sauce over the bottom of an oven-proof dish.
Top with half of the lasagna sheets.
Repeat.
Cover with the bechamel, top with the grated cheddar and bake for 25-30 min or until the pasta is cooked.

Tip! You may need to layer the sauce and lasagna sheets differently depending on the size of your dish.

6 Serve

Meanwhile, wash the lettuce mix.
In a large bowl, whisk together the balsamic vinegar and olive oil.
Season with salt and pepper to taste - this is the dressing.
Serve the Classic Lentil Lasagna with the Crispy Lettuce Side Salad, drizzled with dressing over the top.