Veggie Lasagne
with Mushrooms and Lentils
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!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Onion
1
Carrot
1
Chestnut Mushrooms
½
Chives
1
Green Lentils
2
Worcester Sauce
(Contains Cereals containing gluten)
1
Chopped Tomatoes
1
Vegetable Stock Pot
(Contains Celery, Sulphites)
189
Milk
(Contains Milk)
30
Unsalted Butter
(Contains Milk)
24
Plain Flour
(Contains Cereals containing gluten)
3
Lasagne Sheets
(Contains Cereals containing gluten, Egg)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
100
Water
Nutritional information
Utensils
Instructions
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.
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.
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.
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!
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.
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!
