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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.

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 and stir them into the ragu, making sure they are separated and evenly distributed in the sauce. Push the pasta beneath the surface of the liquid, then cover with a lid or aluminium foil and bake in the oven for 10 minutes.

Alternatively, you can prepare the ragu in a saucepan in Step 3, then transfer it to an ovenproof dish and layer with whole lasagne sheets instead of breaking them up and stirring them through the sauce. Bake in the oven for 20 minutes.

STEP 5

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

Once the lasagne has baked for 10 minutes (or 20 minutes if using whole lasagne sheets), remove it from the oven and pour over the miso bechamel. Return to the oven, uncovered, for a further 10 minutes.

At the same time, place the tray of kale onto the lower oven rack and roast for around 5 minutes until crisp at the edges, keeping an eye on it to ensure it doesn’t burn.

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

STEP 6

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