Nutrition balance score
Good
Glycemic Index
37
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories313.6 kcal (16%)
Total Fat11.3 g (16%)
Carbs36.2 g (14%)
Sugars6.2 g (7%)
Protein18.5 g (37%)
Sodium407.6 mg (20%)
Fiber4.3 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
170gRed lentils
400gchopped tomatoes
1green pepper
1onion
chopped
1garlic clove
2 tablespoonstomato puree
0.25 pintmilk
0.5 pintvegetable stock
1 teaspoondried mixed herbs
black pepper
lasagne sheets
For the topping
Instructions
Step 1
Fry onion, garlic and green pepper in a little oil
Step 2
Mix 0.25 pint of milk, tomato puree, vegetable stock and mixed herbs in a jug.
Step 3
Add the red lentils, chopped tomatoes and stock mix to the onions, garlic and green pepper.
Step 4
Bring to the boil then cover and reduce to a simmer for 20 minutes (until the lentils are soft).
Step 5
Season with ground black pepper.
Step 6
Once the filling is cooked, assemble the lasagne in a lasagne dish (two layers of filling) using the lasagne sheets.
Step 7
Mix the topping ingredients together in a jug.
Step 8
Pour the topping over the top layer of lasagne sheets.
Step 9
Place in the oven for 40 - 45 minutes. Temperature 180 degrees (fan), 200 degrees (electric), or gas Mark 6
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