These cookies are packed with magnesium from almond butter and dark chocolate, making them a healthy alternative to regular choco-chip cookies.
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 6 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
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To make the lentil Bolognese, finely chop the walnuts, and drain and rinse the lentils. In a bowl, combine the Bolognese sauce, porcini powder, walnuts and lentils. Set aside.
To make the bechamel sauce, drain and rinse the beans and place in a blender along with the olive oil, milk, nutmeg, salt, pepper and 1 tablespoon of Parmigiano Reggiano. Blend until smooth.
Preheat the oven to 180°C, gas mark 4.
Spread a thin layer of the lentil Bolognese in a 20cmx30cm baking dish. Cover with a layer of lasagne sheets. Spread a layer of lentil Bolognese over the lasagne sheets. Drizzle some of the bechamel sauce over the top. Repeat the layering process until all ingredients are used up. Finish with a layer of white bean bechamel on top. Sprinkle with breadcrumbs and the Parmigiano Reggiano.
Bake for approx. 20 minutes, until golden brown. Allow to cool slightly before serving.