Vegetarian Lasagna with Lentils, Roasted Vegetables

and Feta Cheese
This hearty vegetarian lasagna is inspired by Greek flavours!
NEW!
Cals 932 · Prot 47 · Carbs 112 · Fat 34
Vegetarian
Family-Friendly
Try Hello Chef Now
60 min
Vegetarian Lasagna with Lentils, Roasted Vegetables and Feta Cheese
This hearty vegetarian lasagna is inspired by Greek flavours!
NEW!
Cals 932 · Prot 47 · Carbs 112 · Fat 34
Vegetarian
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Vegetables
Eggplant
1 Piece
Small zucchini
2 Piece
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Sauce
Canned lentils
265 Grams
Red onion
1 Piece
Garlic cloves
2 Piece
Fresh basil
15 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Dried oregano
2 Grams
Chopped tomatoes
400 Grams
Tomato paste
30 Grams
Vegetable stock cube
1 Piece
Honey
15 Grams
Tamari 9*
15 ML
Water
100 ML
Black pepper
0.5 Tsp
To assemble
Parmesan 4*
60 Grams
Feta cheese 4*
50 Grams
Pine nuts 2*
20 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Panko bread crumbs
20 Grams
Salted butter 4*
20 Grams
Plain flour 10*11*
20 Grams
Whole milk 4*
200 ML
Black pepper
0.5 Tsp
Lasagna sheets 5*10*
6 Piece

Allergens

*9 Soya, *4 Milk, *2 Tree Nuts, *10 Wheat, *11 Gluten, *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.

Before you start

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

Instructions

Roast vegetables

1 Roast vegetables

Preheat the oven to 200°C/180°C fan. Slice the eggplants and zucchini into 0.5 cm thick rounds. Place them on a lined baking tray. Drizzle with oil and sprinkle with salt. Bake for 25 min.
Prep

2 Prep

Meanwhile, drain and rinse the lentils. Peel and finely chop the onion and garlic. Grate the Parmesan. Roughly chop the basil leaves.
Make sauce

3 Make sauce

Heat a pan over a medium-high heat with a drizzle of oil. Cook the onion with a pinch of salt for 4 min or until softened. Add the garlic and dried oregano. Cook for 1 min. Add the chopped tomatoes, tomato paste, stock cube, lentils, honey, tamari and measured water. Simmer over a medium heat for 10 min. Stir in the basil and season with salt and pepper.
Prep crumb

4 Prep crumb

Meanwhile, crumble the feta into a bowl. Roughly chop the pine nuts. Add the pine nuts, a pinch of salt, a drizzle of olive oil and the panko bread crumbs to the feta and toss.
Make bechamel

5 Make bechamel

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 and season with salt and pepper.
Serve

6 Serve

Pour half of the lentils over the bottom of an oven-proof dish. Top with 1/2 the roasted eggplant and zucchini, followed by half of the lasagna sheets. Repeat. Finally, cover with the bechamel, top with the feta crumb and bake for 20 min or until the pasta is cooked. Once cooked, allow the lasagna to cool for 5 min.
Tip! You may need to layer the sauce and lasagna sheets differently depending on the size of your dish.
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