Find your recipes and restaurants here

Mushroom and lentil lasagne cups

Mushroom and lentil lasagne cups

Ingredients 7
Servings 4
Time 15 min


  • 150
    onion - chopped
  • 250
    portobellini mushrooms (small brown mushrooms)
  • 1 x 400
    tin brown lentils - drained
  • handful
    Italian parsley - chopped
  • 1
    KNORR Lasagne Mate Chicken Lasagne
  • 800
    low fat milk
  • 1/2
    cheddar cheese - grated


30 min

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.


Read more on: lentils  |  lasagne  |  future 50 foods  |  mushrooms  |  knorr

There are new stories on the homepage. Click here to see them.