What are the main ingredients in Cheesy Vegetable Lasagna?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Cheesy Vegetable Lasagna?

Calories: 834, Carbs: 113 grams, Fat: grams, Protein: 48.6 grams, Sugar: 26.5 grams, Salt: 1770 grams

How do I prepare Cheesy Vegetable Lasagna?

LEKKER LASAGNE SAUCE: Preheat the oven to 200°C. Bring a pot of salted water to the boil. Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion, the peppers, and the carrot until turning golden, 6-7 minutes. Add the NOMU rub and fry until fragrant, 1-2 minutes. Pour in the tomato passata and 300ml of water. Simmer until thickening, 10-12 minutes. In the final 3-5 minutes, add the rinsed lentils. Remove from the heat, add a sweetener, and season. PREP STEP: When the pot of salted water is boiling, add the lasagne sheets - 4 sheets at a time. Cook until al dente, 6-8 minutes (shifting occasionally). Remove from the pot and immediately place in a bowl of cold water. Once cooled, drain on a clean tea towel in a single layer - don't pile them up as they will stick together! Reserve the pasta water. BECHAMEL: Place a pot over medium heat with 60g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out until lightly golden, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens. If the béchamel is too thick for your liking, add the reserved pasta water until saucy consistency. Remove from the heat and season. LAYERS OF FLAVOUR: Cover the base of an oven-proof dish in the saucy lentils. Top with a layer of the bechamel. Cover with a blanched lasagna sheet. Repeat the layers until all components have been used up, making sure the final layer is saucy. Top with the cheese. Bake in the hot oven until the cheese is melted, 10-12 minutes. SOME FRESHNESS: In a bowl, combine the shredded salad leaves, the sliced olives, and a drizzle of olive oil. Toss to coat and season. PLEASE YOUR PALATE: Dish up a heaping helping of the cheesy vegetable lasagna alongside the fresh salad. Tuck in, Chef!

What should be prepared from my kitchen to make Cheesy Vegetable Lasagna?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Cheesy Vegetable Lasagna

Lasagna is one of those dishes you can always count on. After blanching lasagne sheets until al dente, you will layer these with a tangy tomato & lentil sauce and decadent mozzarella cheese. Bake until the top is oozing with melted deliciousness, then dish up to your heart’s content.

Cheesy Vegetable Lasagna

with mozzarella cheese & lentils

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Bell Pepper
Bell Peppers
Cake Flour
Carrot
Grated Mozzarella Cheese
Lasagna Sheets
Low Fat Milk UHT
Low Fat UHT Milk
NOMU Spanish Rub
Onion
Onions
Pitted Kalamata Olives
Salad Leaves
Tinned Lentils
Tomato Passata

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

LEKKER LASAGNE SAUCE
Preheat the oven to 200°C. Bring a pot of salted water to the boil. Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion, the peppers, and the carrot until turning golden, 5-6 minutes. Add the NOMU rub and fry until fragrant, 1-2 minutes. Pour in the tomato passata and 150ml of water. Simmer until thickening, 10-12 minutes. In the final 3-5 minutes, add the rinsed lentils. Remove from the heat, add a sweetener, and season.
PREP STEP
When the pot of salted water is boiling, add the lasagne sheets. Cook until al dente, 6-8 minutes (shifting occasionally). Remove from the pot and immediately place in a bowl of cold water. Once cooled, drain on a clean tea towel in a single layer - don't pile them up as they will stick together! Reserve the pasta water.
BECHAMEL
Place a pot over medium heat with 30g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out until lightly golden, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens. If the béchamel is too thick for your liking, add the reserved pasta water until saucy consistency. Remove from the heat and season.
LAYERS OF FLAVOUR
Cover the base of an oven-proof dish in the saucy lentils. Top with a layer of the bechamel. Cover with a blanched lasagna sheet. Repeat the layers until all components have been used up, making sure the final layer is saucy. Top with the cheese. Bake in the hot oven until the cheese is melted, 10-12 minutes.
SOME FRESHNESS
In a bowl, combine the shredded salad leaves, the sliced olives, and a drizzle of olive oil. Toss to coat and season.
PLEASE YOUR PALATE
Dish up a heaping helping of the cheesy vegetable lasagna alongside the fresh salad. Tuck in, Chef!

Onion - 1
Bell Pepper - 1
Carrot - 120g
NOMU Spanish Rub - 15ml
Tomato Passata - 100g
Tinned Lentils - 120g
Cake Flour - 30ml
Low Fat UHT Milk - 100ml
Grated Mozzarella Cheese - 80g
Lasagna Sheets - 4
Salad Leaves - 20g
Pitted Kalamata Olives - 20g

Download the Recipe

Serves 2

LEKKER LASAGNE SAUCE
Preheat the oven to 200°C. Bring a pot of salted water to the boil. Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion, the peppers, and the carrot until turning golden, 6-7 minutes. Add the NOMU rub and fry until fragrant, 1-2 minutes. Pour in the tomato passata and 300ml of water. Simmer until thickening, 10-12 minutes. In the final 3-5 minutes, add the rinsed lentils. Remove from the heat, add a sweetener, and season.
PREP STEP
When the pot of salted water is boiling, add the lasagne sheets - 4 sheets at a time. Cook until al dente, 6-8 minutes (shifting occasionally). Remove from the pot and immediately place in a bowl of cold water. Once cooled, drain on a clean tea towel in a single layer - don't pile them up as they will stick together! Reserve the pasta water.
BECHAMEL
Place a pot over medium heat with 60g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out until lightly golden, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens. If the béchamel is too thick for your liking, add the reserved pasta water until saucy consistency. Remove from the heat and season.
LAYERS OF FLAVOUR
Cover the base of an oven-proof dish in the saucy lentils. Top with a layer of the bechamel. Cover with a blanched lasagna sheet. Repeat the layers until all components have been used up, making sure the final layer is saucy. Top with the cheese. Bake in the hot oven until the cheese is melted, 10-12 minutes.
SOME FRESHNESS
In a bowl, combine the shredded salad leaves, the sliced olives, and a drizzle of olive oil. Toss to coat and season.
PLEASE YOUR PALATE
Dish up a heaping helping of the cheesy vegetable lasagna alongside the fresh salad. Tuck in, Chef!

Onion - 1
Bell Pepper - 1
Carrot - 240g
NOMU Spanish Rub - 30ml
Tomato Passata - 200g
Tinned Lentils - 240g
Cake Flour - 60ml
Low Fat Milk UHT - 200ml
Grated Mozzarella Cheese - 160g
Lasagna Sheets - 8
Salad Leaves - 40g
Pitted Kalamata Olives - 40g

Download the Recipe

Serves 3

LEKKER LASAGNE SAUCE
Preheat the oven to 200°C. Bring a pot of salted water to the boil. Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion, the peppers, and the carrot until turning golden, 7-8 minutes. Add the NOMU rub and fry until fragrant, 1-2 minutes. Pour in the tomato passata and 450ml of water. Simmer until thickening, 12-15 minutes. In the final 3-5 minutes, add the rinsed lentils. Remove from the heat, add a sweetener, and season.
PREP STEP
When the pot of salted water is boiling, add the lasagne sheets - 4 sheets at a time. Cook until al dente, 6-8 minutes (shifting occasionally). Remove from the pot and immediately place in a bowl of cold water. Once cooled, drain on a clean tea towel in a single layer - don't pile them up as they will stick together! Reserve the pasta water.
BECHAMEL
Place a pot over medium heat with 90g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out until lightly golden, 2-3 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens. If the béchamel is too thick for your liking, add the reserved pasta water until saucy consistency. Remove from the heat and season.
LAYERS OF FLAVOUR
Cover the base of an oven-proof dish in the saucy lentils. Top with a layer of the bechamel. Cover with a blanched lasagna sheet. Repeat the layers until all components have been used up, making sure the final layer is saucy. Top with the cheese. Bake in the hot oven until the cheese is melted, 10-12 minutes.
SOME FRESHNESS
In a bowl, combine the shredded salad leaves, the sliced olives, and a drizzle of olive oil. Toss to coat and season.
PLEASE YOUR PALATE
Dish up a heaping helping of the cheesy vegetable lasagna alongside the fresh salad. Tuck in, Chef!

Onions - 2
Bell Peppers - 2
Carrot - 360g
NOMU Spanish Rub - 45ml
Tomato Passata - 300ml
Tinned Lentils - 360g
Cake Flour - 90ml
Low Fat UHT Milk - 300ml
Grated Mozzarella Cheese - 240g
Lasagna Sheets - 12
Salad Leaves - 60g
Pitted Kalamata Olives - 60g

Download the Recipe

Serves 4

LEKKER LASAGNE SAUCE
Preheat the oven to 200°C. Bring a pot of salted water to the boil. Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion, the peppers, and the carrot until turning golden, 7-8 minutes. Add the NOMU rub and fry until fragrant, 1-2 minutes. Pour in the tomato passata and 600ml of water. Simmer until thickening, 12-15 minutes. In the final 3-5 minutes, add the rinsed lentils. Remove from the heat, add a sweetener, and season.
PREP STEP
When the pot of salted water is boiling, add the lasagne sheets - 4 sheets at a time. Cook until al dente, 6-8 minutes (shifting occasionally). Remove from the pot and immediately place in a bowl of cold water. Once cooled, drain on a clean tea towel in a single layer - don't pile them up as they will stick together! Reserve the pasta water.
BECHAMEL
Place a pot over medium heat with 120g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out until lightly golden, 2-3 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens. If the béchamel is too thick for your liking, add the reserved pasta water until saucy consistency. Remove from the heat and season.
LAYERS OF FLAVOUR
Cover the base of an oven-proof dish in the saucy lentils. Top with a layer of the bechamel. Cover with a blanched lasagna sheet. Repeat the layers until all components have been used up, making sure the final layer is saucy. Top with the cheese. Bake in the hot oven until the cheese is melted, 10-12 minutes.
SOME FRESHNESS
In a bowl, combine the shredded salad leaves, the sliced olives, and a drizzle of olive oil. Toss to coat and season.
PLEASE YOUR PALATE
Dish up a heaping helping of the cheesy vegetable lasagna alongside the fresh salad. Tuck in, Chef!