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Silverbeet and lentil lasagne

with bechamel sauce and Parmesan crumb

Ready in around 30 mins

RECIPE FACT:
Lasagne is comfort food at its best and originates from the region of Emilia-Romagna, in the north of Italy.
Nutritional Info:
  • Energy: 2986kj (714Kcal)
  • Protein: 39g
  • Carbohydrate: 70g
  • Fat: 26g
  • Contains:
    • Gluten, Egg, Milk, Sulphites
Serving Amount:
Serves 2 people
Cooking Instructions:
  • BEFORE COOKING:

    Preheat the oven to 210°c (fan bake). Boil the kettle.

  • 1. TO PREPARE THE LENTIL FILLING:

    Place the lentils into a sieve, rinse under cool running water and drain well. Slice the silverbeet into ½ cm strips discarding the stalk. Peel and grate the carrot. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the silverbeet and cook for 1-2 mins. Add the red wine ragu, lentils and carrot to the pan and cook for a further 2-3 mins stirring occasionally. Season with salt and pepper.

  • 2. TO PREPARE THE LASAGNE:

    Warm the bechamel sauce for 60 secs in the microwave or place in a pot and heat gently over a low heat. Slice the fresh lasagne sheets in half. Lightly oil a baking dish and add 1/2 of the lentil filling to the dish. Spread evenly to cover the bottom and cover with a lasagne sheet or two. Continue with the remaining lentils and cover with the lasagne sheets. Spoon over the warmed bechamel sauce on top and sprinkle with the Parmesan crumb.

  • 3. TO COOK THE LASAGNE:

    Place into the oven and bake for 15-20 mins or until the top is golden and bubbling. Remove from the oven and allow to rest for a few minutes.

  • 4. TO PREPARE AND COOK THE BROCCOLINI:

    Pour boiling water from the kettle into a pot, season with salt and place over a high heat. Slice the broccolini into small bite sized pieces. Once the water is boiling add to the pot and cook for 2-3 mins. Drain into a colander. Season with pepper and a knob of butter.

  • TO SERVE:

    Using a fish-slice cut the lasagne into sections and serve on a plate with a side of buttery broccolini.

Ingredients In your box:
  • 1 tin of lentils
  • 1 pot of red wine ragu
  • 1 pack of fresh lasagne sheets
  • 1 pot of bechamel sauce
  • 1 sachet of Parmesan crumb
  • 1 bag of silverbeet
  • 1 carrot
  • 1 bag of broccolini
  • Pantry Staples: Butter

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