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Mushroom and Lentil Lasagne Cups

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

42.6g

Energy (kJ)

2470kJ

Energy (kcal)

590kcal

Carbohydrate incl. fibre (g)

75.6g

Carbohydrate excl. fibre (g)

43.9g

Sugar (g)

15.2g

Fibre (g)

31.7g

Fat (g)

13.6g

Saturated fat (g)

8.0g

Unsaturated fat (g)

4.6g

Monounsaturated fat (g)

3.7g

Polyunsaturated fat (g)

1.0g

Trans fat (g)

0.0g

Cholesterol (mg)

43mg

Sodium (mg)

293mg

Salt (g)

0.73g

Vitamin A (IU)

765IU

Vitamin C (mg)

8.5mg

Calcium (mg)

541mg

Iron (mg)

8.20mg

Potassium (mg)

1529mg

Total

170.3g

9880kJ

2359kcal

302.4g

175.7g

60.9g

126.8g

54.4g

32.2g

18.5g

14.6g

3.9g

0.0g

171mg

1170mg

2.92g

3059IU

33.9mg

2165mg

32.80mg

6116mg

  • 150 g onion, chopped
  • 250 g portobellin mushrooms (small brown mushrooms)
  • 1 tin (400g) brown lentils, drained
  • A small handful italian parsley chopped
  • 1 box Knorr Lasagne Mate chicken lasagne
  • 800 ml low fat milk
  • ½ cup cheddar cheese, grated
  • 1 Preheat the grill function on the oven. Prepare a large muffin pan with 6 cups by spraying the cups with non-stick spray.
  • 2 In a pan sauté onion in 2 tablespoons oil, for 2 minutes. Add the mushrooms and sauté for 5 minutes.
  • 3 Add sachet of Seasoning Spice Blend, 800 ml milk and uncooked pasta.
  • 4 Bring to the boil, stirring occasionally. Reduce heat and allow to simmer uncovered for 10 - 15 minutes, stirring occasionally until pasta is cooked.
  • 5 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.
  • 6 Add the lentils to the cheese pasta sauce and chopped parsley and stir through.
  • 7 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.