Veggie Lasagne with Iceberg Salad
Ready in 40 minutes
• Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, February 17, 2019.
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, February 17, 2019.
Ingredients
Lasagne
- 1 brown onion
- 1 carrot
- 1 courgette
- ½ can lentils
- 1 pack lasagne herb
- 2 Tbsp tomato paste
- 1 cup water
- 1 can chopped tomatoes
- 1 Tbsp soy sauce
- 1 pack lasagne sheets
- 1 pack Béchamel sauce
- ½ cup milk
- 1 block finely grated Parmesan cheese
Salad
- ½ iceberg lettuce
- ½ telegraph cucumber
- 1 tomato
- ½ red onion
- 1 pack sliced almonds
Have Handy
- Oil
- Salt & Pepper
- Vinegar
Steps
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Prep vegetables Preheat oven to 200°C. Set aside a baking dish (about 20x25cm). Finely dice onion and grate carrot and courgette. Drain and rinse lentils.
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Prep sauce Heat a drizzle of oil in a large fry-pan on high heat and cook onion, carrot and lasagne herbs with ½ tsp salt for about 3 minutes, until softened. Add tomato paste and lentils and cook a further 1-2 minutes.
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Simmer sauce and prepare Béchamel Add stock and simmer for 1-2 minutes, until nearly evaporated. Add canned tomatoes, soy sauce and courgette. Bring to a simmer, reduce heat to medium and cook for about 7 minutes, until thickened. Season to taste. Combine Béchamel, milk and half of the Parmesan in a bowl.
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Prep lasagne Lightly grease baking dish, cover base with 1/3 of the tomato sauce and place one lasagne sheet on top. Cover with another 1/3 tomato sauce, 1/3 of the Béchamel mixture and a lasagne sheet. Repeat the layers once more then top with the remaining Béchamel mixture. Sprinkle with remaining Parmesan and bake for 15-20 minutes, until pasta is cooked through.
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Prep salad Roughly chop lettuce; dice cucumber and tomato 2cm; thinly slice onion. Add to a large bowl with almonds and a drizzle of olive oil and vinegar. Toss to combine and season to taste.
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Serve lasagne with salad on the side.