Equipment
- 1 Baking dish
- 1 Large frypan
- 1 Medium pot
- 1 Small bowl
Ingredients
- oil spray
Veggies
- 2 cloves garlic
- 1 onion
- 800 g brown lentils canned
- 1 carrot
- 1 zucchini
- 1 cup / 80 g baby spinach
- 1 tbsp / 15 ml olive oil
- 2 tbsp Italian herbs
- ¼ cup / 70 g tomato paste
- 400 g crushed tomatoes
- 1 cube / 1 cup vegetable stock
- 1 tsp honey
Cheese Sauce
- ¼ cup / 60 ml olive oil
- 2 tbsp / 52 g flour or gluten-free flour
- 2 cups / 500 ml milk or plant-based milk
- 1 cup / 100 g cheese grated
Crumb
- 1 tbsp / 15 ml olive oil
- ½ cup / 30 g panko breadcrumbs or gluten-free breadcrumbs
- 1 tbsp Italian herbs
- 1 tsp onion powder optional
- 1 tsp garlic powder optional
Lasagna
- 200 g fresh lasagne sheets or gluten-free lasagna sheets
Instructions
Before you start
- Preheat the oven to 180 °C fan bake. Spray a baking dish with oil spray.
Cook veggies
- Peel and mince 2 cloves garlic. Peel and finely slice 1 onion. Drain and rinse 800 g brown lentils. Grate the 1 carrot and 1 zucchini. Roughly chop 1 cup baby spinach. Heat 1 tbsp olive oil in a large deep frypan on medium-high heat. Add the garlic and onion and cook for 1 minute. Add the lentils, carrot and zucchini and cook for 2-3 minutes. Add 2 tbsp Italian herbs, ¼ cup tomato paste, 400 g crushed tomatoes, 1 cube vegetable stock, spinach, 1 tsp honey and 125 ml or ½ cup of water. Cook for 8-10 minutes until slightly thickened and reduced.
Make cheese sauce
- Meanwhile, heat ¼ cup olive oil in a medium pot. Whisk in 2 tbsp flour , and gradually add 2 cups milk , whisking continually until smooth and lump-free. Grate in 1 cup cheese and stir until the cheese is melted.
Make crumb
- In a small bowl combine 1 tbsp olive oil ½ cup panko breadcrumbs , 1 tbsp Italian herbs and 1 tsp onion powder and 1 tsp garlic powder if using. Using a fork or clean fingers combine until well mixed and crumbly. Season with salt and pepper.
Make lasagna
- Transfer half of the veggie mixture to the prepared baking dish and layer sheets of fresh lasagna over top and then carefully pour over half of the cheese sauce. Pour the remaining veggie mixture over top, followed by another layer of lasagna and the remaining cheese sauce. Sprinkle the crumb evenly over the top.
Bake lasagna
- Bake the lasagna in the oven for 20-25 minutes, or until the lasagna sheets are cooked and the crumb is golden.
To serve
- Divide the cheesy veggie loaded lasagna between plates and serve with tomato sauce on the side if desired.
Nutrition
Calories: 912kcal | Carbohydrates: 112g | Protein: 41g | Fat: 36g | Saturated Fat: 11g | Cholesterol: 77mg | Sodium: 590mg | Potassium: 1936mg | Fiber: 23g | Sugar: 22g | Calcium: 541mg | Iron: 14mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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