Lentil Lasagna

Name: Lentil Lasagna with Chestnut Mushrooms
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 1 Pieces of Red onion; 1 Pieces of Carrot; 2 Pieces of Garlic cloves; 265 Grams of Canned lentils; 250 Grams of Chestnut mushrooms; 1 Tbsp of Olive oil; 1 Tsp of Salt; 2 Grams of Dried oregano; 70 Grams of Tomato paste; 200 Grams of Tomato passata; 20 ML of Maple syrup; 10 ML of Soy sauce; 1 Tsp of Black pepper; 15 ML of Red vinegar; 1 Pieces of Vegetable stock cube; 150 ML of Water; 20 Grams of Vegan butter; 10 Grams of Plain flour; 250 ML of Soy milk; 50 Grams of Vegan mozzarella; 1 Tsp of Salt; 1 Tsp of Black pepper; 6 Pieces of Lasagna sheets

with Chestnut Mushrooms

Worth the wait!

Cals 624 · Prot 32 · Carbs 102 · Fat 9

Vegan

45 min

Worth the wait!

Cals 624 · Prot 32 · Carbs 102 · Fat 9

Vegan

Ingredients

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 9*10*11*

10 ML

Black pepper

0.5 Tsp

Red vinegar

15 ML

Vegetable stock cube 15*

1 Piece

Water

150 ML

Béchamel

Vegan butter

20 Grams

Plain flour 10*11*

10 Grams

Soy milk 9*

250 ML

Vegan mozzarella

50 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Lasagna sheets 5*9*10*11*

6 Pieces

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *15 Celery, *5 Eggs

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)	2617 / 624
Fats (g)	9.4
of which saturated (g)	3.3
Carbohydrates (g)	102
of which sugars (g)	22.3
Fibers (g)	18.4
Proteins (g)	32.2
Salt (g)	2.7

*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. Peel and finely chop the onion, carrot and garlic. Drain and rinse the lentils. Chop the mushrooms.

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.

3 Simmer

Add the garlic, oregano, tomato paste, tomato passata, Maple syrup, soy sauce, pepper, vinegar, stock cube, lentils, and water. Simmer for 5 min.

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.

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.