Silverbeet and lentil lasagne
Ready in around 30 mins
- Energy: 3160kj (755Kcal)
- Protein: 43g
- Carbohydrate: 73g
- Fat: 26g
- Contains: Milk, Gluten, Sulphites
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Before cooking
Preheat the oven to 210°c (fan bake). Boil the kettle.
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1. TO PREPARE THE LENTIL FILLING:
Place the lentils into a sieve, rinse under 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 1 tbsp 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.
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2. TO PREPARE THE LASAGNE:
Warm the cheese 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 cheese sauce on top and sprinkle with the parmesan crumb.
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3. TO COOK THE LASAGNE:
Place into the preheated oven and bake for 15-20 mins or until the top is golden and bubbling. Remove from the oven and let it sit for a few mins.
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4. TO PREPARE AND COOK THE BROCCOLI:
Pour boiling water from the kettle into a pot, season with salt and place over a high heat. Cut the 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.
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To serve:
Using a fish-slice cut the lasagne into sections and serve on a plate with a side of buttery broccoli.
- 2 tins of lentils
- 1 pot of red wine ragu
- 1 pack of fresh lasagne sheets
- 1 pot of cheese sauce
- 1 sachet of parmesan crumb
- 1 bag of silverbeet
- 2 carrots
- Broccoli
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