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 be...ef 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.
Plantpoints
protein
fibre
Plantpoints
protein
fibre
TRY MORE RECIPES using a mix of beef and legumes
NUTRITION PER SERVING (Read more)
Plantpoints
protein
fibre
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. There may be some small holes, but they will melt as they bake and cover the surface. 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.
User comments (6)
Fantastic flavours, used a whole tub of cottage cheese (300g), would be just as good without the pasta!
Delicious 😋 and the cheese topping was amazing will definitely make again
Love this - a family favourite.
Quick and easy to make, fully of flavour, very filling!
Absolutely delicious. I am gluten and dairy free but I haven’t put that in my search as am able to adapt for myself. I made this using buckwheat pasta spirals and a sauce made from silken tofu and cashews with cashew and nutritional yeast Parmesan. Also didn’t have red or brown miso so subbed with tahini and soy sauce
Very tasty
Vert tasty. Although prefer not to eat meat, find a little bit of red meat helps keep my iron levels up the best. So this receipe will be very helpful ( and the lentils blend in really well).