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Method:

  • Sunflower oil 75 ml
  • Onion (finely chopped) 400 g
  • 80 g Celery (diced 0.5 cm)
  • 500 g Brown lentils (cooked)
  • Milk 1.5 l
  • Lasagne sheets 190 g
  • Cheddar cheese (grated) 200 g
  • 300 g Spinach (washed and roughly chopped)
  1. Method:

    • Pre-heat oven to 160 ⁰C.
    • Heat oil in a pot, add onions and celery and fry until soft. Add lentils, Knorr Aromat Naturally Tasty, Knorr Tomato Pronto and stir well. Bring to boil, simmer for 20 min or until the liquid in the pot has evaporated. Add spinach and bring to the boil for 5 min.
    • Make up Knorr Professional White Sauce Base as per packaging instructions.
    • Dip lasagna sheets in boiling water for 4 min to soften. Pour 250 g of white sauce at the bottom of a baking insert, followed by softened lasagne sheets. Add the spinach and lentil mixture, followed by 375 g of white sauce. Sprinkle with half of the cheese and repeat the layers. Bake for 20 -30 minutes.
  2. Chef's Tip:

    • Substitute the lentils with cowpeas and the spinach with kale.