Lentil Lasagna

with Chestnut Mushrooms
Worth the wait!
Cals 642 · Prot 31 · Carbs 113 · Fat 10
Vegan
Try Hello Chef Now
45 min
photo
Worth the wait!
Cals 642 · Prot 31 · Carbs 113 · Fat 10
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Ragu
Red onion
1 Piece
Carrot
1 Piece
Garlic cloves
2 Pieces
Canned lentils
265 Grams
Chestnut mushrooms
250 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Dried oregano
2 Grams
Tomato paste
70 Grams
Tomato passata
200 Grams
Maple syrup
20 ML
Soy sauce
10 ML
Black pepper
0.5 Tsp
Red vinegar
15 ML
Vegetable stock cube
1 Piece
Water
150 ML
Béchamel
Vegan butter
20 Grams
Plain flour
10 Grams
Soy milk
250 ML
Vegan mozzarella
50 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Lasagna sheets
6 Pieces

Tips for fussy eaters

Not following a vegan diet? Top with Parmesan or Mozzarella!

Pro tip

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

Before you start

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

Instructions

photo

1 Prep

Preheat the oven to 200°C/ 180°C. Peel and finely chop the onioncarrot and garlic. Drain and rinse the lentils. Chop the mushrooms
photo

2 Sweat

Heat a large pan over a medium-low heat with a drizzle of olive oil. Cook the onion and carrot with a pinch of salt for 7 min until soft. Add the mushrooms, increase the heat to medium-high and cook for 4 min further until brown and crispy. 
photo

3 Simmer

Add the garlicoreganotomato pastetomato passataMaple syrupsoy saucepepper, vinegar, stock cube, lentils, and water. Simmer for 5 min.
photo

4 Make béchamel

Meanwhile, melt the vegan butter in a saucepan over a medium heat. Add the flour and stir until a sandy paste has formed. Gradually add the soy milk and whisk for 3-4 min until thickened. Add half the mozzarella and season with salt and pepper
photo

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 remaining mozzarella and bake for 25-30 min or until the pasta is cooked. 
photo

6 Serve

Allow the lasagna to cool for 5 min before serving.

Tips for fussy eaters

Not following a vegan diet? Top with Parmesan or Mozzarella!

Pro tip

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

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

More recipes like this

Salmon Katsu Curry
with Cauliflower Rice
Chicken, Brie and Cranberry Panini
with Rocket Salad
Simple Honey Glazed Salmon
with Wasabi Cucumber and Green Bean Salad
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy