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Veggie Lasagne

Veggie Lasagne

with Mushrooms and Lentils

veggie
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Béchamel sauce (also known as 'white sauce') is one of the five mother sauces of French cuisine. Traditionally used as a base for other flavours, such as cheese and parsley, it is a fundamental part of dishes such as cauliflower cheese, fish pie, and tonight’s veggie lasagne. Rich in flavour, layered up with veg and lentils, and finished with a bubbling cheesy topping, this is the mother of all veggie lasagnes!

Allergens:GlutenCelerySulphitesMilkEgg

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Onion

1 unit(s)

Carrot

1 punnet(s)

Chestnut Mushrooms

½ bunch(es)

Chives

1 tin(s)

Green Lentils

2 tbsp

Vegetarian Worcester Sauce

(ContainsGluten)

1 tin(s)

Chopped Tomatoes

1 pot(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

189 milliliter(s)

Milk

(ContainsMilk)

30 grams

Unsalted Butter

(ContainsMilk)

24 grams

Plain Flour

(ContainsGluten)

3 unit(s)

Lasagne Sheets

(ContainsGluten, Egg)

40 grams

Hard Cheese (Italian Style)

(ContainsMilk, Egg)

Not included in your delivery

100 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4050 kJ
Energy (kcal)968 kcal
Fat25.0 g
of which saturates14.0 g
Carbohydrate142 g
of which sugars27.0 g
Dietary Fiber0 g
Protein42 g
Cholesterol0 mg
Salt5.92 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Sieve
Saucepan
Slotted Spoon
Bowl
Spoon
Baking Dish
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Halve, peel and thinly slice the onion into half moons. Remove the top and bottom from the carrot (no need to peel), then halve lengthways and slice into thin half moons. Quarter the chestnut mushrooms. Finely chop the chives (or use scissors if you prefer). Drain and rinse the lentils in a sieve.

2

Heat a splash of oil in a large saucepan over medium-high heat. When the oil is hot, add the onion, carrot and mushrooms. Cook, stirring frequently until the carrot has softened, 6-7 mins. Add the Worcester sauce and cook for 1 minute more before stirring in the diced tomatoes. Bring to a simmer, stir in half the vegetable stock pot and leave to cook until the sauce is thick and tomatoey, 12-15 mins.

3

Meanwhile, mix the milk and water (amount specified in the ingredient list) in a jug. Melt the butter in a small saucepan over medium heat. Add the flour and stir to create a sandy paste. Cook for 1 minute, then slowly pour in the milk and water. Stir continuously until the sauce is boiling. Add the remaining stock pot and cook until the sauce is thick enough to coat the back of a spoon, 4-5mins. Remove from the heat and stir through the chives.

4

When the ragu is cooked, stir in the lentils. Season to taste. Lightly oil the bottom of a baking dish and lay in a few sheets of lasagne until they cover the bottom evenly, without overlapping too much. Top with half of the ragu, then add another layer of pasta (break up the sheets to fill the gaps if necessary). Next, spread over one-third of the béchamel sauce. First layer done!

5

Spoon over the remaining tomato sauce, followed by another third of the béchamel and a final layer of pasta. Mix the chives through the rest of the béchamel and then spoon this on top of the pasta. Make sure the final layer of pasta is covered with béchamel. Sprinkle over the hard Italian cheese, then bake on the middle shelf of your oven until the cheese is bubbling and golden, 25 mins.

6

Once cooked, allow the lasagne to sit for 5 mins (this will help it keep its shape when you cut into it). Share between your plates and tuck in!