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INGREDIENTS:
2 teaspoons olive oil
1 onion, finely chopped
1 carrot, grated
1 stick celery, finely chopped
1 small zucchini, chopped
8 button mushrooms, thinly sliced
400g can Edgell Brown Lentils, undrained
2 ½ cups thick tomato puree
¼ cup finely chopped fresh basil
250g packet of instant lasagne sheets
1 ½ cups low fat prepared white sauce
1 cup reduced fat grated tasty cheese
METHOD:
1. Heat oil in a pan, add onion, carrot, celery, zucchini and
mushrooms and cook for 5 minutes or until tender.
2. Add undrained Edgell Brown Lentils, tomato puree and basil.
Cover and simmer for 5 minutes, stirring occasionally.
3. Spread a little lentil sauce over the base of a 20cm x 30 cm
lasagne dish. Cover with a layer of lasagne sheets, a 1/3 of the lentil
sauce and a 1/3 of the white sauce.
4. Repeat layering finishing with white sauce and sprinkle with
cheese.
5. Bake in a preheated oven at 190ºC for 25 – 30 minutes
SERVES: 6
PREPARATION TIME: 15 minutes
COOKING TIME: 25 minutes
TIP: Lentil lasagne can be made in foil trays and frozen as a ready made
meal.
| Energy |
1474kJ |
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| Protein |
18.6g |
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| Fat - total |
7.2g |
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| - saturated |
3.3g |
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| Carbohydrate - total |
49g |
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| - sugars |
11.9g |
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| Fibre |
4.3g |
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| Sodium |
656mg |
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