Collection: Lentil & Mushroom Lasagne
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.
Ingredients:
30 ml (2 tbsp) olive oil
1 medium-sized onion, finely chopped
4 cloves of garlic, minced or 2 tsp (6g) already minced garlic.
10 ml (2 tsp / 2g) Robertsons thyme
500 g button mushrooms, chopped
1 medium eggplant (about) 300 g, cubed
30 ml (2 tbsp) / 30g 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 (1 ½ tsp / 3g) Robertsons black pepper
38 g (1 sachet) Knorr Classic white sauce, made according to packet instructions
8 dried lasagne sheets
200 g grated cheddar
Chef’s Tip*
You can use 600g beef mince in place of the lentils in this recipe.
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