Vegetarian mushroom lasagna

Week 1, Thursday

Serves: 4

Time: 45 minutes

Difficulty: Moderate


  • 1 tbsp olive oil
  • 2 tsp Chopped garlic in oil
  • 200g finely chopped onions
  • 250g (15 sheets) lasagna sheet pasta
  • 3 tomatoes chopped for salad
  • 120g mixed watercress, spinach and rocket salad
  • 30g basil
  • 1 tsp paprika
  • 250g finely chopped chestnut mushrooms
  • 200g grated white cheddar
  • Salt & pepper
  • 200g finely chopped carrots
  • 1 tbsp tomato paste
  • 2x 400g tins chopped tomatoes
  • 2 tsp parmesan cheese grated
  • 400ml hot water with 160g instant cheese sauce


  • 1.  In a medium heated deep pan, add the olive oil, onions, tomato paste, carrots and mushrooms
  • 2. Cook until the onions are beginning to soften, then add the paprika and chopped tomatoes.
  • 3. Allow to simmer and thicken for around 15 minutes.
  • 4. Mix the hot water and instant cheese sauce together.
  • 5. To the bottom of a rectangular oven proof dish, add a layer of the sauce to the bottom, then add 5 of the pasta sheets and a 3rd of the basil. Then add a layer of cheese sauce, and replicate the layers
  • 6. Once you have the third layer of pasta sheets, add the cheese sauce and top with the grated cheddar and parmesan.
  • 7. Place in a pre-heated oven for 35 minutes at 180c.
  • 8. Whilst this is cooking, place the mixed salad and tomatoes in a bowl, then drizzle over some olive oil and season with salt and pepper. Serve this alongside the lasagna. 

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