Vegetarian Lasagna with Lentils, Roasted Vegetables
and Feta Cheese
This hearty vegetarian lasagna is inspired by Greek flavours!
Cals 956 · Prot 49 · Carbs 93 · Fat 36
Vegetarian
Family Friendly
60 min
This hearty vegetarian lasagna is inspired by Greek flavours!
Cals 956 · Prot 49 · Carbs 93 · Fat 36
Vegetarian
Family Friendly
Ingredients
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
15*
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
10*11*12*
20 Grams
Butter
4*
20 Grams
Plain flour
10*11*
20 Grams
Whole milk
4*
200 ML
Black pepper
0.5 Tsp
Lasagna sheets
5*9*10*11*
6 Piece
Allergens
*15 Celery, *9 Soya, *4 Milk, *2 Tree Nuts, *10 Wheat, *11 Gluten, *12 Lupin, *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) | 3999 / 956 |
| Fats (g) | 35.7 |
| of which saturated (g) | 17.4 |
| Carbohydrates (g) | 93 |
| of which sugars (g) | 37.2 |
| Fibers (g) | 23 |
| Proteins (g) | 49.3 |
| Salt (g) | 5.9 |
*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 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.
2 Prep
- Meanwhile, drain and rinse the lentils.
- Peel and finely chop the onion and garlic.
- Grate the Parmesan.
- Roughly chop the basil leaves.
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, vegetable stock cube, lentils, honey, tamari and measured water.
- Simmer over a medium heat for 10 min.
- Stir in the basil.
- Season with salt and pepper.
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.
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.
- Whisk for 3-4 min until thickened.
- Add the Parmesan.
- Season with salt and pepper.
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.
- Bake for 20 min or until the pasta is cooked.
- Once cooked, allow the lasagna to cool for 5 min.
- Serve the Vegetarian Lasagna with Lentils, Roasted Vegetables and Feta Cheese.
Tip! You may need to layer the sauce and lasagna sheets differently depending on the size of your dish.
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