Preparation time is 5minutes
Cook time is 10minutes
Total time is 15minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
6 Ingredients
Number of servings
4
- 500grams pkt sliced mushrooms
- 420grams Woolworths lentils no added salt, rinsed, drained
- 6 fresh lasagne sheets
- 450grams tub carbonara pasta sauce
- 3 cups shredded light tasty cheese
- 1/4 bunch continental parsley, leaves picked, finely chopped
Nutrition per serving
2980kJ / 712Cal
2980 Kilojoules or 712 Calories
34% of daily energy intake*
Protein
43.5grams
Fat
32.5grams
Carbs
59.5grams
Sugars
6.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This one-pan Italian wonder layers fresh lasagna sheets with a simple mushroom mixture, pasta sauce and cheese. It's satisfying, creamy and flavourful.
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced. Heat a large 25cm (3cm deep) ovenproof frying pan over high heat. Add mushrooms and lentils. Cook, stirring, for 2 minutes or until mushrooms are just tender. Drain, then transfer to a bowl.
Step 2 of 4
Wipe pan clean. Place 2 lasagne sheets over base of pan.
Step 3 of 4
Top with ⅓ of the pasta sauce, half of the mushroom mixture and 1 cup of cheese.
Step 4 of 4
Repeat layers, finishing with cheese. Bake lasagne for 15 minutes or until cooked and top is golden brown. Sprinkle with parsley and pepper. Cut into wedges to serve.
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