Flexitarian 4.9

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Miso Mushroom, Beef, and Lentil Lasagna

This dish delivers rich, deep flavors with all the satisfaction of a traditional lasagna—plus more fiber and less effort. By combining minced beef and...This dish delivers rich, deep flavors with all the satisfaction of a traditional lasagna—plus more fiber and less effort. By combining minced beef and lentils, we create a hearty, protein-packed filling without the need for layering, meaning fewer steps and less washing up!

For the best texture, we recommend using a food processor to finely chop the onions and blitz the mushrooms.

This recipe is flexitarian—while we use a small amount of beef mince, you can easily swap it for crumbled tempeh, grated tofu, extra lentils, or leave it out entirely. Read more This dish delivers rich, deep flavors with all the satisfaction of a traditional lasagna—plus more fiber and less effort. By combining minced beef and lentils, we create a hearty, protein-packed filling without the need for layering, meaning fewer steps and less washing up!

For the best texture, we recommend using a food processor to finely chop the onions and blitz the mushrooms.

This recipe is flexitarian—while we use a small amount of beef mince, you can easily swap it for crumbled tempeh, grated tofu, extra lentils, or leave it out entirely. This dish delivers rich, deep flavors with all the satisfaction of a traditional lasagna—plus more fiber and less effort. By combining minced beef and lentils, we create a hearty, protein-packed filling without the need for layering, meaning fewer steps and less washing up!

For the best texture, we recommend using a food processor to finely chop the onions and blitz the mushrooms.

This recipe is flexitarian—while we use a small amount of beef mince, you can easily swap it for crumbled tempeh, grated tofu, extra lentils, or leave it out entirely.

Why is this healthy?

Contains

Dairy, Soy, Gluten

Ingredients

Serves 5

Metric Imperial

For the base layer

olive oil

red onion

Swaps: white onion, shallot

finely diced or pulsed in a food processor

garlic cloves

minced

red chilli flakes

optional

smoked paprika

miso paste

Swaps: red miso paste

we used brown rice miso

chestnut mushroom

coarsely grated or pulsed in a food processor

beef mince

Swaps: plain tempeh

beluga lentils (cooked)

baby spinach

passata

water

wholegrain lasagne sheet

For the cheesy layer

cottage cheese

mozzarella cheese

parmesan cheese

finely grated

basil

finely sliced

Share ingredients

Ingredients

Serves 5

Metric Imperial

For the base layer

olive oil

red onion

Swaps: white onion, shallot

finely diced or pulsed in a food processor

garlic cloves

minced

red chilli flakes

optional

smoked paprika

miso paste

Swaps: red miso paste

we used brown rice miso

chestnut mushroom

coarsely grated or pulsed in a food processor

beef mince

Swaps: plain tempeh

beluga lentils (cooked)

baby spinach

passata

water

wholegrain lasagne sheet

For the cheesy layer

cottage cheese

mozzarella cheese

parmesan cheese

finely grated

basil

finely sliced

Share ingredients

Method

Gather and prepare your ingredients. Preheat your oven to 220°C/200°C fan.

Heat the olive oil in a large, oven-proof, shallow pan over medium-high heat. Add the onions and garlic with a sprinkle of salt and pepper and cook, stirring often, for 4-5 minutes, until reduced.

Add the chilli flakes, if using, smoked paprika, and miso, and stir to incorporate.

Add the chestnut mushrooms and cook for 6-7 minutes, until reduced and most of their liquid has evaporated.

Add the beef and cook for 3-4 minutes, just until no longer red. Use your spatula to chop it up as you go. Pour in the tomato passata and water, and bring to a simmer and let it bubble for 4-5 minutes, until reduced. Start with a small amount of water and add more as needed. It should be loose but not watery.

Add the lentils and spinach and cook for 1-2 minutes, until the spinach wilts.

Add the lasagna noodles and cook for 4-5 minutes, until softening but not fully cooked. Stir often to encourage them to stay submerged in liquid. It may feel awkward at first but will become easier as they cook.

Place the cheeses and basil in a bowl and stir to combine. Turn off the hob and spoon the cheese over the top of the sauce. Don't worry if there are some holes, they will melt in the oven to cover the entire surface.

Place into the oven and bake for 12-15 minutes, until golden brown and bubbling. Allow to stand for about 5 minutes before serving.

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