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Mushroom and Lentil Lasagne


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Rate this recipe 4.1/5 (58 Votes)


  • 2 tbsp oil
  • 1 onion
  • 2 garlic cloves
  • 8oz/250g mushrooms
  • 2 tbsp tomato puree
  • 1 tbsp red pesto
  • tin of chopped tomatoes
  • 432g tin of green lentils
  • 4oz/125g no-precooking-required lasagne sheets
  • 2oz/50g cheese
  • cheese sauce


servings 4
Level of difficulty Average
Preparation time 25mins
Cooking time 45mins
Cost Average budget


Step 1

Heat oven to 200°c / 400°f / gas mark 6

Step 2

Heat 1 tbsp oil and fry the onion and garlic for 5 minutes

Step 3

Add the rest of the oil and the mushrooms and fry for a further 5 minutes

Step 4

Add the tomato puree, red pesto, chopped tomatoes and lentils

Step 5

Simmer for 5 minutes

Step 6

Make the cheese sauce

Step 7

Put a layer of the mushroom mixture into a lasagne dish, then cover with half of the lasagne sheets and half of the sauce

Step 8

Continue with the rest of the mushroom mixture, lasagne and sauce

Step 9

Sprinkle over the remaining cheese and bake in the oven for 45 minutes

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