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
4People
Preparation time
105Min.
intermediate
Ingredients
- ungrouped
- 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
- ungrouped
- Preheat the oven to 180 °C.
- Heat the olive oil in a pot over a medium heat. Add the onion, garlic and thyme. Sauté for five to seven minutes, or until soft.
- Add the mushrooms and brinjal and cook until they are golden and their liquid has evaporated.
- Add the tomato paste, tinned tomatoes, 250ml water, and the contents of the sachet of Knorr Roasted Vegetables Veggie Bake.
- Stir well, bring to the boil, then turn down the heat and simmer for about 20 minutes, or until thickened. Add the lentils and simmer for a further 10 minutes. Season to taste with Robertsons Black Pepper.
- Make up the Knorr Classic White Sauce according to the instructions on the packet.
- To assemble the lasagne, spread half of the lentil mix in a medium-size baking dish. Top with enough lasagne sheets to cover, then spread over a third of the Knorr Classic White Sauce. Repeat this process so you have two layers. Top with the remaining Knorr Classic White Sauce and then the grated cheese.
- Bake for 30 to 45 minutes, until cooked through and golden on top.
Nutrition
- Vegetarian
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