Tonight you can look forward to lowering your fork through layers of creamy bechamel sauce, al dente lasagne sheets, & a rich medley of carrot, onion, lentils, & golden mushrooms – all spiced with NOMU Spanish Rub. Covered with a crispy layer of melted mozzarella cheese.
Serving guide
Choose your portion size.
TOMATOEY VEGGIES & LENTILS
Preheat the oven to 200°C. Bring a pot of salted water to the boil. Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion, the diced Carrot, and the sliced mushrooms until turning golden, 5-6 minutes. Add the NOMU rub and fry until fragrant, 1-2 minutes. Pour in the chopped tomato and 150ml of water. Simmer until thickening, 10-12 minutes. In the final 3-5 minutes, add the rinsed lentils. Remove from the heat, add a sweetener (to taste), and season.
BLANCHED LASAGNE
When the pot of salted water is boiling, add the lasagne sheets. Cook until al dente, 6-8 minutes (shifting occasionally). Remove from the pot and immediately place in a bowl of cold water. Once cooled, drain on a clean tea towel in a single layer - don't pile them up as they will stick together! Reserve the pasta water.
BEGIN THE BECHAMEL
Place a pot over medium heat with 30g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out until lightly golden, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens. If the béchamel is too thick for your liking, add the reserved pasta water until saucy consistency. Remove from the heat and season.
LAYER UPON LAYER
Cover the base of an oven-proof dish in the saucy mushrooms. Top with a layer of the bechamel. Cover with a blanched lasagna sheet. Repeat the layers until all components have been used up, making sure the final layer is saucy. Top with the cheese. Bake in the hot oven until the cheese is melted, 10-12 minutes.
LEKKER LASAGNE
Dish up a heaping helping of the cheesy mushroom lasagna. Tuck in, Chef!
TOMATOEY VEGGIES & LENTILS
Preheat the oven to 200°C. Bring a pot of salted water to the boil. Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion, the diced Carrot, and the sliced mushrooms until turning golden, 5-6 minutes. Add the NOMU rub and fry until fragrant, 1-2 minutes. Pour in the chopped tomato and 300ml of water. Simmer until thickening, 10-12 minutes. In the final 3-5 minutes, add the rinsed lentils. Remove from the heat, add a sweetener (to taste), and season.
BLANCHED LASAGNE
When the pot of salted water is boiling, add the lasagne sheets (4 sheets at a time). Cook until al dente, 6-8 minutes (shifting occasionally). Remove from the pot and immediately place in a bowl of cold water. Once cooled, drain on a clean tea towel in a single layer - don't pile them up as they will stick together! Reserve the pasta water.
BEGIN THE BECHAMEL
Place a pot over medium heat with 60g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out until lightly golden, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens. If the béchamel is too thick for your liking, add the reserved pasta water until saucy consistency. Remove from the heat and season.
LAYER UPON LAYER
Cover the base of an oven-proof dish in the saucy mushrooms. Top with a layer of the bechamel. Cover with a blanched lasagna sheet. Repeat the layers until all components have been used up, making sure the final layer is saucy. Top with the cheese. Bake in the hot oven until the cheese is melted, 10-12 minutes.
LEKKER LASAGNE
Dish up a heaping helping of the cheesy mushroom lasagna. Tuck in, Chef!
TOMATOEY VEGGIES & LENTILS
Preheat the oven to 200°C. Bring a pot of salted water to the boil. Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion, the diced Carrot, and the sliced mushrooms until turning golden, 7-8 minutes. Add the NOMU rub and fry until fragrant, 1-2 minutes. Pour in the chopped tomato and 450ml of water. Simmer until thickening, 12-15 minutes. In the final 3-5 minutes, add the rinsed lentils. Remove from the heat, add a sweetener (to taste), and season.
BLANCHED LASAGNE
When the pot of salted water is boiling, add the lasagne sheets (4 sheets at a time). Cook until al dente, 6-8 minutes (shifting occasionally). Remove from the pot and immediately place in a bowl of cold water. Once cooled, drain on a clean tea towel in a single layer - don't pile them up as they will stick together! Reserve the pasta water.
BEGIN THE BECHAMEL
Place a pot over medium heat with 90g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out until lightly golden, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens. If the béchamel is too thick for your liking, add the reserved pasta water until saucy consistency. Remove from the heat and season.
LAYER UPON LAYER
Cover the base of an oven-proof dish in the saucy mushrooms. Top with a layer of the bechamel. Cover with a blanched lasagna sheet. Repeat the layers until all components have been used up, making sure the final layer is saucy. Top with the cheese. Bake in the hot oven until the cheese is melted, 10-12 minutes.
LEKKER LASAGNE
Dish up a heaping helping of the cheesy mushroom lasagna. Tuck in, Chef!
TOMATOEY VEGGIES & LENTILS
Preheat the oven to 200°C. Bring a pot of salted water to the boil. Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion, the diced Carrot, and the sliced mushrooms until turning golden, 7-8 minutes. Add the NOMU rub and fry until fragrant, 1-2 minutes. Pour in the chopped tomato and 600ml of water. Simmer until thickening, 12-15 minutes. In the final 3-5 minutes, add the rinsed lentils. Remove from the heat, add a sweetener (to taste), and season.
BLANCHED LASAGNE
When the pot of salted water is boiling, add the lasagne sheets (4 sheets at a time). Cook until al dente, 6-8 minutes (shifting occasionally). Remove from the pot and immediately place in a bowl of cold water. Once cooled, drain on a clean tea towel in a single layer - don't pile them up as they will stick together! Reserve the pasta water.
BEGIN THE BECHAMEL
Place a pot over medium heat with 120g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out until lightly golden, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens. If the béchamel is too thick for your liking, add the reserved pasta water until saucy consistency. Remove from the heat and season.
LAYER UPON LAYER
Cover the base of an oven-proof dish in the saucy mushrooms. Top with a layer of the bechamel. Cover with a blanched lasagna sheet. Repeat the layers until all components have been used up, making sure the final layer is saucy. Top with the cheese. Bake in the hot oven until the cheese is melted, 10-12 minutes.
LEKKER LASAGNE
Dish up a heaping helping of the cheesy mushroom lasagna. Tuck in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R139.29
for 4 servings · R34.82 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lasagne Sheets needs 16Italian Lasagne Sheets 250 g R56.99 · whole pack (size can't be divided)R56.99
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Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R45.00 · 8% of packR3.60
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Button Mushrooms needs 250 gButton Mushrooms 250 g 250 g at R38.99 · 100% of packR38.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Cooked Chopped Tomato needs 400 mlTomato Purée 660 ml 660 ml at R53.99 · 61% of packR32.72
Not in the Woolies basket — source these elsewhere:
- Cake Flour
- Low Fat UHT Milk
- Grated Mozzarella & Cheddar Cheese
- Tinned Lentils
- NOMU Spanish Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Vilafonté’s Mushroom Lasagna?
The preparation time for Vilafonté’s Mushroom Lasagna with carrot & NOMU Spanish Rub is between 30 and 45 minutes.
What is the total time required to make Vilafonté’s Mushroom Lasagna with carrot & NOMU Spanish Rub?
The total time required to make Vilafonté’s Mushroom Lasagna with carrot & NOMU Spanish Rub is between 40 and 55 minutes.
How many servings does Vilafonté’s Mushroom Lasagna provide?
4 servings
What are the main ingredients in Vilafonté’s Mushroom Lasagna?
Button Mushrooms, Cake Flour, Carrot, Grated Mozzarella & Cheddar Cheese, Lasagne Sheets, Low Fat UHT Milk, NOMU Spanish Rub, Onion, Tinned Lentils, Tomato
What is the nutritional information of Vilafonté’s Mushroom Lasagna?
Calories: 1007, Carbs: 134 grams, Fat: grams, Protein: 57.7 grams, Sugar: 27.7 grams, Salt: 1139 grams
How do I prepare Vilafonté’s Mushroom Lasagna?
LEKKER LASAGNE: Dish up a heaping helping of the cheesy mushroom lasagna. Tuck in, Chef! LAYER UPON LAYER: Cover the base of an oven-proof dish in the saucy mushrooms. Top with a layer of the bechamel. Cover with a blanched lasagna sheet. Repeat the layers until all components have been used up, making sure the final layer is saucy. Top with the cheese. Bake in the hot oven until the cheese is melted, 10-12 minutes. TOMATOEY VEGGIES & LENTILS: Preheat the oven to 200°C. Bring a pot of salted water to the boil. Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion, the diced carrot, and the sliced mushrooms until turning golden, 5-6 minutes. Add the NOMU rub and fry until fragrant, 1-2 minutes. Pour in the chopped tomato and 300ml of water. Simmer until thickening, 10-12 minutes. In the final 3-5 minutes, add the rinsed lentils. Remove from the heat, add a sweetener (to taste), and season. BEGIN THE BECHAMEL: Place a pot over medium heat with 60g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out until lightly golden, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens. If the béchamel is too thick for your liking, add the reserved pasta water until saucy consistency. Remove from the heat and season. BLANCHED LASAGNE: When the pot of salted water is boiling, add the lasagne sheets (4 sheets at a time). Cook until al dente, 6-8 minutes (shifting occasionally). Remove from the pot and immediately place in a bowl of cold water. Once cooled, drain on a clean tea towel in a single layer - don't pile them up as they will stick together! Reserve the pasta water.
What should be prepared from my kitchen to make Vilafonté’s Mushroom Lasagna?
Button Mushrooms, Cake Flour, Carrot, Grated Mozzarella & Cheddar Cheese, Lasagne Sheets, Low Fat UHT Milk, NOMU Spanish Rub, Onion, Tinned Lentils, Tomato
How many calories does Vilafonté’s Mushroom Lasagna have?
1007 calories
How much fat content does Vilafonté’s Mushroom Lasagna have?
grams