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Ingredients
1 tbsp olive oil
200g baby chestnut mushrooms, cleaned and quartered or halved
1 echalion shallot, finely chopped
1 clove garlic, crushed
1 Oxo Meat-Free Beef Flavour Stock Cube
400g can lentils, drained and rinsed
1/4 x 25g pack flat leaf parsley, finely chopped, plus more leaves to serve
6 fresh lasagne sheets, halved lengthways
4 slices Violife Original Flavour Slices, roughly chopped
350g tub Mushroom Sauce With Porcini
Method
Heat the oil over a medium heat in a large ovenproof shallow
casserole or frying pan for which you have a lid. Add the
mushrooms, shallot, garlic and a pinch of salt and fry, stirring
regularly, for 6-8 minutes until everything is soft, golden and
turning a little sticky. Meanwhile, dissolve the stock cube in
190ml just-boiled water.
Preheat the grill to high. Stir the lentils and parsley into
the mushrooms, then add the stock. Simmer for
3-4 minutes, then nestle in the lasagne. Cover the
pan with a lid and simmer for another 3-4 minutes.
Take the pan off the heat, uncover, and scatter
over ½ the original flavour slices. Spoon over the
mushroom sauce, then top with the remaining
original flavour slices. Place under the grill (not
too close to the top) for about 5 minutes, or until
golden and bubbling. Scatter with the reserved
parsley leaves before serving.
Cook’s tip
Mushrooms can be cleaned by either wiping with a dry piece of kitchen towel or you can use a pastry brush.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,387kJ/ 331kcals
Fat
14g
Saturated Fat
7.6g
Carbohydrates
39g
Sugars
2.1g
Fibre
5.2g
Protein
10g
Salt
1.4g
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