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Cooking instructions

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One Pot Cheats Mushroom Lasagne With Beluga Lentils, Creamy Miso Bechamel & Green Kale

One Pot Cheats Mushroom Lasagne With Beluga Lentils, Creamy Miso Bechamel & Green Kale

These are all the flavours and textures you love from a great lasagne, made in one pot. All you need to do is break the lasagne sheets into our rich mushroom and lentil ragu, add some dollops of our creamy miso bechamel and bake in the oven until melted and bubbling. Served with a side of curly kale so you're getting your greens in too. It's low in calories but packed with protein and fibre so will leave you feeling satisfied and full of energy.

Prep time

2

Total time

25

Cooking Mode:

Cooking instructions

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

STEP 1

Preheat your oven to 220°C / 200°C fan and take out a large hob- and oven-proof casserole dish or deep ovenproof pan, along with a roasting tray.

Alternatively, if you don't have a dish or pan that can be used on both the hob and in the oven, take out a saucepan, a wide ovenproof dish, and a roasting tray.

STEP 2

Dice the chestnut mushrooms into 0.5-1cm cubes. Remove any tough stems from the kale and tear the leaves into bite-sized pieces.

STEP 3

Place your casserole dish or ovenproof pan over a medium-high heat and drizzle in some olive oil. Add the chestnut mushrooms and cook until golden brown.

Drain the black lentils and add them to the pan along with the lasagne ragu sauce and 100ml water (200ml for 4 servings). Stir well and bring the mixture to a gentle boil.

STEP 4

Break the lasagne sheets into 3–4 pieces each, then stir them into the ragu, pushing them beneath the surface of the liquid and ensuring they are evenly distributed.

Alternatively, you can prepare the ragu in a saucepan in Step 3, add the broken lasagne sheets, then transfer the mixture to an ovenproof dish.

Bake in the oven for 10 minutes.

STEP 5

Meanwhile, spread the prepared kale onto a roasting tray, drizzle with olive oil, and season generously with salt and pepper.

Once the lasagne has baked for 10 minutes, remove it from the oven and pour over the miso bechamel. Return it to the oven, uncovered, for a further 10 minutes.

During the final 5 minutes of cooking, place the tray of kale on the lower oven rack and roast until crisp around the edges, keeping an eye on it to ensure it doesn't burn.

Once the miso bechamel is golden brown and the kale is crisp, remove both from the oven.

STEP 6

To serve, divide the lasagne and crispy kale between two plates. Enjoy!