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Lasagna sheets layered with nutritious lentils and vibrant mixed veggies deliver wholesomeness in every bite.



  1. Method

    1. Heat the oil in a pan over medium-high heat. Sauté onions and garlic until fragrant. 
    2. Add cooked lentils, mixed vegetables and stir well. 
    3. Add Knorr Professional Prego Sauce, Knorr Professional Tomato Pronto and Knorr Professional Vegetable Stock granules. Mix well and cook for 5 min while stirring. 
    4. Season to taste. Remove from the heat and set aside.
    5. Cook lasagne as per packaging instructions. 
    6. Make up 1 L of Knorr Professional White Sauce Base as per pack instructions: 100 g powder to 1 L milk, simmer for 3 min and set aside for later. 
    7. Mix cheeses together. 
    8. Place 1 ½ cups of white sauce on the bottom of half bain-marie insert and layer with lasagna sheets, followed by ½ the lentil and veggie mixture, ½ the white sauce and ½ the cheese mix. 
    9. Repeat layering up until cheese mix. 
    10. Bake in an oven at 160 °C for 15-20 min.
  2. Chef’s tip:

    1. Ensure the mixture is not too wet or dry.
    2. You can use any left-over vegetables in the lasagna to reduce wastage in the kitchen.
    3. Can substitute lentils with beef mince, chicken, or chopped up left-over roasted meat or roast chicken.