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Silverbeet and lentil lasagne

Name: Silverbeet and lentil lasagne
Cook time: 30 min
Yield: 1

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: 2978kj (712Kcal)
Protein: 40g
Carbohydrate: 72g
Fat: 26g
Contains:

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210°c (fan bake). Boil the kettle.
1. TO PREPARE THE LENTIL FILLING:

Place the lentils in a colander, rinse under cool running water and drain well. Slice the silverbeet into ½ cm strips discarding the stalk. Peel and grate half 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 and add half the lentils to the pan with the carrot 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 sheet in half. Lightly oil a small 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 the with the lasagne sheet. 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.