#WFD – Mushroom and Lentil Lasagne Cups
Pour cheese sauce over and top with grated cheese. Grill for 10 minutes or until cheese is golden brown.
POLOKWANE – Put a modern twist on the classic lasagne with these exciting mushroom and lentil lasagne cups.
With nutty portobellini mushrooms and rich brown lentils, you’ll find a brand new way to love lasagne and you won’t look back, says What’s for Dinner.
Ingredients
– 150g onion, chopped
– 250g portobellini mushrooms (small brown mushrooms)
– 1 tin (400g) brown lentils, drained
– A small handful Italian parsley chopped
– 1 x KNORR Lasagne Mate Chicken Lasagne
– 800ml low fat milk
– ½ cup cheddar cheese, grated
Method
– Preheat the grill function on the oven. Prepare a large muffin pan with 6 cups by spraying the cups with non-stick spray.
In a pan sauté onion in 2 tablespoons oil, for 2 minutes. Add the mushrooms and sauté for 5 minutes.
– Add sachet of Seasoning Spice Blend, 800 ml milk and uncooked pasta.
– Bring to the boil, stirring occasionally. Reduce heat and allow to simmer uncovered for 10 – 15 minutes, stirring occasionally until pasta is cooked.
– Empty contents of Cheese Sauce sachet into a measuring jug and fill to 200 ml with rapidly boiling water. Once all the water has been added, stir with a fork for 1 minute, until thick and smooth then set aside.
– Add the lentils to the cheese pasta sauce and chopped parsley and stir through.
– Remove pan from heat and pour into the muffin pan cups. Pour cheese sauce over and top with grated cheese. Grill for 10 minutes or until cheese is golden brown.
