This lasagne features a heart-healthy twist on the classic bechamel sauce by using puréed white beans. This boosts the fibre and protein content while reducing the use of fats, making the dish even more nutritious and filling
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 6 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 535 |
| Fat | 15g |
| Saturates | 2g |
| Protein | 22g |
| Carbs | 80g |
| Sugars | 19g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo 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 20cm x 30cm 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 2 tbsp Parmigiano Reggiano.
Bake for approx. 20 minutes, until golden brown. Allow to cool slightly before serving.
