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Kale 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: 3,201kJ (765kcal)
  • Protein: 38g
  • Carbohydate: 83g
  • Sugars: 18g
  • Fat, total:25g
  • Saturated:13g
  • Sodium:1,456mg
  • Contains:Eggs, Gluten, Milk, Sulphites, Wheat
Serving Amount:
Serves 2 people
Cooking Instructions:
  • 1. TO PREPARE THE LENTIL FILLING:

    . Remove the kale leaves from their stalks, pile up the leaves then slice into ½ cm strips. 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 kale and cook for 1-2 mins. Add the red wine ragu, steamed Puy 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 30-60 secs in the microwave or place in a pot and heat gently over a low heat. Slice the lasagna sheets in half. Lightly oil a baking dish and add half 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 mins.

  • 4. TO PREPARE AND COOK THE SWEET STEM BROCCOLI:

    Pour boiling water from the kettle into a pot, season with salt and place over a high heat. Slice the sweet stem broccoli 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 onto plates with a side of buttery sweet stem broccoli.

Ingredients In your box:
  • 1 pot of bechamel sauce
  • 1 sachet of parmesan crumb
  • 1 carrot
  • 1 bag of kale
  • 1 pack of lasagna sheets
  • 1 pot of red wine ragu
  • 1 pack of steamed puy lentils
  • 1 pack of sweet stem broccoli

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