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Lentil Lasagna

Lentil Lasagna
INGREDIENTS

1 x Can Lentils

1 x Can Whole Tomatoes

5 x Button Mushrooms

1 x Large Zucchini

1 x Large Brown Onion

3 x Garlic Cloves

3 x Tbl Tomato Paste

20g x Lite Tasty Cheese

2 x Large Red Chillis (optional)

1 x Tbl Mixed Herbs

1 x Tsp Rosemary

2 x Tbl Gluten Free Flour

2 x Tbl Butter

2 x Cups Low Fat Milk

1 x Tbl Vegetable Oil

1591 KJ per serving - 75 mins - 6 servings

NUTRITION
  • Protein (g)
    15
  • Total Fat (g)
    10
  • Carbohydrate (g)
    50
  • Water (g)
    306
  • Alcohol (g) 0
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METHOD
Step 1

Pre-heat oven to 180°

Step 2

To make sauce: melt butter in a saucepan, when bubbling remove from heat and stir in flour until well combined (make sure there are no lumps - a whisk is good). Once combined, put back on low heat and gradually add in milk, whisking until the sauce thickens, add stock cube and combine well then remove from heat

Step 3

Finely dice onion and garlic and saute with the vegetable oil until softened, then add diced zucchini and mushrooms until cooked

Step 4

Add herbs and drained lentils to the onion mix and cook for 10min to release flavours

Step 5

Spread a layer of white sauce on the bottom of a dish, then layer pasta sheets and on top the lentil mixture. Repeat for another layer, until you end up with a layer of lasagna sheets with white sauce on top. Sprinkle with cheese and bake in oven for 45min.

Step 6

Serve with a garden salad

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