Low Carb Vegetarian Lasagna
with Zucchini Ribbons
A guilt-free lasagna made with zucchini instead of lasagna sheets and still packed with all the flavour!
Cals 474 · Prot 26 · Carbs 52 · Fat 18
Vegetarian
60 min
A guilt-free lasagna made with zucchini instead of lasagna sheets and still packed with all the flavour!
Cals 474 · Prot 26 · Carbs 52 · Fat 18
Vegetarian
Ingredients
Lasagna
Canned lentils
400 Grams
Brown onion
1 Piece
Garlic cloves
1 Piece
Fresh basil
15 Grams
Tomato passata
200 Grams
Red pepper
1 Piece
Vegetable stock cube
15*
1 Piece
Water
100 ML
Dried oregano
2 Grams
Tomato paste
30 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Large zucchini
1 Piece
Grated cheddar
4*
60 Grams
Bechamel sauce
Butter
4*
20 Grams
Plain flour
10*11*
20 Grams
Whole milk
4*
200 ML
Parmesan
4*
30 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Allergens
*15 Celery, *4 Milk, *10 Wheat, *11 Gluten
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) | 1982 / 474 |
| Fats (g) | 17.7 |
| of which saturated (g) | 10.4 |
| Carbohydrates (g) | 52 |
| of which sugars (g) | 22.5 |
| Fibers (g) | 16.1 |
| Proteins (g) | 26.3 |
| 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 220°C/200°C fan.
- Drain and rinse the lentils.
- Peel and finely chop the brown onion.
- Peel and mince the garlic.
- Pick and finely chop the basil leaves.
- Deseed and finely chop the red pepper.
- Grate the Parmesan.
2 Make filling
- Heat a large pan over a medium-high heat with a drizzle of oil.
- Once hot, add the onions with a pinch of salt.
- Fry for 5 min until softened.
- Add the garlic, red pepper and tomato paste.
- Cook for 2 min.
- Add the dried oregano, tomato passata, crumbled 0.5 vegetable stock and measured water.
- Reduce the heat to medium and simmer for 5 min.
3 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 parmesan.
- Season with salt and black pepper.
- Remove from the heat.
- Set bechamel aside.
4 Simmer
- After 5 min, add the lentils and basil to the tomato sauce.
- Season with salt and black pepper, mix well and remove from the heat.
5 Prep zucchini
- Meanwhile, using a peeler, carefully shave the zucchini until you are left with a pile of zucchini ribbons.
6 Bake lasagna
- In an oven-proof dish, start with a layer of zucchini ribbons, 1/3 of the lentil filling, followed by 1/3 of the bechamel.
- Repeat this process until the zucchini ribbons, lentils and bechamel have been used up. Finish with a layer of bechamel.
- Evenly sprinkle the grated cheddar on top. Bake for 20-25 min or until the top is golden brown.
- Allow the lasagna to cool for 5 min before serving.
- Serve the Low Carb Vegetarian Lasagna with Zucchini Ribbons.
Tip! Since the zucchini ribbons are so thin, you can double or triple up when layering.
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