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
Cheesy Vegetable Lasagna
with mozzarella cheese & lentils
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Cake Flour
- Carrot
- Grated Mozzarella Cheese
- Lasagna Sheets
- Low Fat UHT Milk
- NOMU Spanish Rub
- Onion
- Onions
- Salad Leaves
- Sunflower Seeds
- Tinned Lentils
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Seasoning (salt & pepper)
- Butter
- Tea Towel
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 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 [300ml]|#7DA0D7 of water. Simmer until thickening, 10-12 minutes. In the final 3-5 minutes, add the 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). You will need to do this step in batches. 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 [60g]|#7DA0D7 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 salad leaves, the sunflower seeds, 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!
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 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 [300ml]|#7DA0D7 of water. Simmer until thickening, 10-12 minutes. In the final 3-5 minutes, add the 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). You will need to do this step in batches. 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 [60g]|#7DA0D7 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 salad leaves, the sunflower seeds, 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!
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 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 450ml [600ml]|#7DA0D7 of water. Simmer until thickening, 10-12 minutes. In the final 3-5 minutes, add the 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). You will need to do this step in batches. 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 [120g]|#7DA0D7 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 salad leaves, the sunflower seeds, 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!
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 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 450ml [600ml]|#7DA0D7 of water. Simmer until thickening, 10-12 minutes. In the final 3-5 minutes, add the 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). You will need to do this step in batches. 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 [120g]|#7DA0D7 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 salad leaves, the sunflower seeds, 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!
Frequently Asked Questions
What is the preparation time for Cheesy Vegetable Lasagna?
The preparation time for Cheesy Vegetable Lasagna with mozzarella cheese & lentils is between 30 and 45 minutes.
What is the total time required to make Cheesy Vegetable Lasagna with mozzarella cheese & lentils?
The total time required to make Cheesy Vegetable Lasagna with mozzarella cheese & lentils is between 40 and 55 minutes.
How many servings does Cheesy Vegetable Lasagna provide?
4 servings
What are the main ingredients in Cheesy Vegetable Lasagna?
Bell Pepper, Bell Peppers, Cake Flour, Carrot, Grated Mozzarella Cheese, Lasagna Sheets, Low Fat UHT Milk, NOMU Spanish Rub, Onion, Onions, Salad Leaves, Sunflower Seeds, Tinned Lentils, Tomato Passata
What is the nutritional information of Cheesy Vegetable Lasagna?
Calories: 1035, Carbs: 150 grams, Fat: grams, Protein: 54.9 grams, Sugar: 35.5 grams, Salt: 1090 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 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 [300ml]|#7DA0D7 of water. Simmer until thickening, 10-12 minutes. In the final 3-5 minutes, add the 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). You will need to do this step in batches. 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 [60g]|#7DA0D7 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 salad leaves, the sunflower seeds, 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?
Bell Pepper, Bell Peppers, Cake Flour, Carrot, Grated Mozzarella Cheese, Lasagna Sheets, Low Fat UHT Milk, NOMU Spanish Rub, Onion, Onions, Salad Leaves, Sunflower Seeds, Tinned Lentils, Tomato Passata
How many calories does Cheesy Vegetable Lasagna have?
1035 calories
How much fat content does Cheesy Vegetable Lasagna have?
grams
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