Lentil and Mushroom Lasagne
Tips
You can use 600g beef mince in place of the lentils in this recipe. Brown the mince in the pot after you’ve fried the onions and garlic and before you add the mushrooms and brinjal.
Everyone loves a luscious, cheesy lasagne, and this vegetarian version of a beloved family favourite is so delicious that no one will complain that it doesn’t contain beef mince! For convenience, use tinned lentils and tomatoes, plus a sachet of Knorr Classic White Sauce, and serve piping hot with a crisp green salad.
Feeds
4Person
Preparation time
105Min.
intermediate
Ingredients
- 30 ml olive oil
- 1 medium-sized onion, finely chopped
- 4 cloves of garlic, minced
- 10 ml Robertsons thyme
- 500 g button mushrooms, chopped
- 1 medium eggplant (about) 300 g, cubed
- 30 ml tomato paste
- 2 x 400 g tins chopped tomatoes
- 250 ml water
- 43 g (1 sachet) Knorr roasted vegetables veggie bake
- 2 x 400 g tinned brown lentils, drained and rinsed
- 1.5 ml Robertsons black pepper
- 38 g (1 sachet) Knorr Classic white sauce, made according to packet instructions
- 8 dried lasagne sheets
- 200 g grated cheddar
Preparation method
Nutrition
- Vegetarian
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