recipes
Lentil Lasagne
A very tasty and versatile meal for any time of the year.
serves 6
15 min prep
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ingredients
| 2 teaspoons oil 1 onion, peeled and finely chopped 1 carrot, peeled and grated 2 sticks celery, diced 8 button mushrooms, thinly sliced 575g jar Leggo's Pasta Sauce - Napoletana 400g can brown lentils, undrained 12 instant lasagne sheets White Sauce: 1 cup grated reduced fat tasty cheese 2 tablespoons cornflour 2 cups skim milk |
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instructions
step 1
Heat oil in a large saucepan, add onion and cook for 2 minutes, stirring occasionally. Add carrot, celery and mushrooms. Cook for 2 minutes. Pour in Leggo's Pasta Sauce and undrained brown lentils, stir well and simmer for 5 minutes.
step 2
Meanwhile; toss half a cup of cheese and cornflour together. Heat milk in saucepan, add cheese and stir continually until sauce thickens.
step 3
To assemble lasagne: Spread a little of the vegetable mixture over the base of a 20cm x 30cm ovenproof dish. Place a layer of lasagne sheets onto sauce.
step 4
Cover with approximately 1 cup of vegetable mixture, drizzle with ½ cup of the white sauce and cover with a layer of lasagne.
step 5
Repeat Step 4 twice. Pour over remaining vegetable mixture and white sauce. Sprinkle with remaining cheese. Bake in a preheated oven at 180°C for 25-30 minutes.
recipe tip
This can be frozen in single serve portions.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1550kJ (371Cal) | 398kJ (95Cal) |
| Protein | 18.4g | 4.7g |
| Fat - Total | 10.0g | 2.6g |
| - Saturated | 3.7g | 0.9g |
| Carbohydrate | 48.2g | 12.4g |
| - Sugars | 10.2g | 2.6g |
| Dietary Fibre | 6.2g | 1.6g |
| Sodium | 801mg | 206mg |
| Potassium | 699mg | 179mg |
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Lentil Lasagne
Lentil Lasagne
A very tasty and versatile meal for any time of the year.
ingredients
2 teaspoons oil
1 onion, peeled and finely chopped
1 carrot, peeled and grated
2 sticks celery, diced
8 button mushrooms, thinly sliced
575g jar Leggo's Pasta Sauce - Napoletana
400g can brown lentils, undrained
12 instant lasagne sheets
White Sauce:
1 cup grated reduced fat tasty cheese
2 tablespoons cornflour
2 cups skim milk
instructions
step 1
Heat oil in a large saucepan, add onion and cook for 2 minutes, stirring occasionally. Add carrot, celery and mushrooms. Cook for 2 minutes. Pour in Leggo's Pasta Sauce and undrained brown lentils, stir well and simmer for 5 minutes.
step 2
Meanwhile; toss half a cup of cheese and cornflour together. Heat milk in saucepan, add cheese and stir continually until sauce thickens.
step 3
To assemble lasagne: Spread a little of the vegetable mixture over the base of a 20cm x 30cm ovenproof dish. Place a layer of lasagne sheets onto sauce.
step 4
Cover with approximately 1 cup of vegetable mixture, drizzle with ½ cup of the white sauce and cover with a layer of lasagne.
step 5
Repeat Step 4 twice. Pour over remaining vegetable mixture and white sauce. Sprinkle with remaining cheese. Bake in a preheated oven at 180°C for 25-30 minutes.
serves 6 15 min prep recipe tip
This can be frozen in single serve portions.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au