Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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.
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 driedoregano. Cook for 1 min. Add the chopped tomatoes, tomatopaste, stockcube, lentils, honey, tamari and measured water. Simmer over a medium heat for 10 min. Stir in the basil and season with salt and pepper.
4 Prep crumb
Meanwhile, crumble the feta into a bowl. Roughly chop the pinenuts. Add the pinenuts, a pinch of salt, a drizzle of oliveoil 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 and whisk for 3-4 min until thickened. Add the Parmesan and season with salt and pepper.
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 lasagnasheets. 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.