Oven Baked Cheesy, Mushroom & Lentil Lasagne
Ditch the layers and prep this lasagne in a flash. You'll whip up a rich red wine sauce packed with mushrooms, lentils and carrot before adding lasagne sheets. Finish off with a cheat's white sauce and bake til perfectly golden and bubbly. Under 600 calories.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Water, Pepper, Milk (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you begin...
This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg
Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with tin foil
Now, let's get started!
Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle
Grate your white cup mushrooms
Top, tail and grate your carrot[s]
Peel and finely chop (or grate) your garlic
Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid over a medium-high heat with a drizzle of vegetable oil
Once hot, add the grated mushrooms and carrot with the chopped garlic, and your dried oregano
Season with a generous pinch of pepper and give everything a good mix up
Drain and rinse your green lentils, then add your drained lentils to the dish
Add 400ml [500ml] [700ml] boiled water, your vegetable stock mix, red wine paste and chopped tomatoes and give everything a good mix up
Break your lasagne sheets into thirds and add them to the pot, nestle them under the sauce
Bring everything to the boil over a high heat, then put the pot in the oven, with the lid on, for 20-25 min or until the sauce has thickened and the pasta is tender – this is your lasagne
Grate your cheddar cheese finely
Combine 3/4 of the grated cheese (you'l use the rest later!) with your cornflour – this is your floured cheese
Use this time to clear up, set the table, have a cup of tea or simply chill!
Once the lasagne is nearly ready, add 100ml [150ml] [200ml] milk to a heat-proof measuring jug with your floured cheese and a pinch of pepper
Put the jug in the microwave and cook for 30-90 secs or until the cheese has melted and the sauce is thick
Give it a good mix up until well combined – this is your cheat's white sauce
Once the lasagne is ready, pour over the cheat's white sauce and sprinkle over the remaining cheese
Return the lasagne to the oven, uncovered, for a final 5-9 min or until melted and golden – this is your oven baked cheesy mushroom & lentil lasagne
Leave the lasagne to stand for 2-3 min for the flavours to develop
Serve the oven baked cheesy mushroom & lentil lasagne and garnish with a grind of pepper
Dig in!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, milk, mustard, soya, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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