What are the main ingredients in Vilafonté’s Mushroom Lasagna?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Sugar/Sweetener/Honey, Tea Towel

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?

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!

What should be prepared from my kitchen to make Vilafonté’s Mushroom Lasagna?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Sugar/Sweetener/Honey, Tea Towel

Vilafonté’s Mushroom Lasagna

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.

Vilafonté’s Mushroom Lasagna

with carrot & NOMU Spanish Rub

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Button Mushrooms
Cake Flour
Carrot
Cooked Chopped Tomato
Grated Mozzarella & Cheddar Cheese
Lasagne Sheets
Low Fat UHT Milk
NOMU Spanish Rub
Onion
Onions
Tinned Lentils

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter
Sugar/Sweetener/Honey
Tea Towel

Serves 1

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!

Onion - 1
Carrot - 120g
Button Mushrooms - 65g
NOMU Spanish Rub - 10ml
Cooked Chopped Tomato - 100ml
Tinned Lentils - 120g
Lasagne Sheets - 4
Cake Flour - 30ml
Low Fat UHT Milk - 100ml
Grated Mozzarella & Cheddar Cheese - 80g

Download the Recipe

Serves 2

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!

Onion - 1
Carrot - 120g
Button Mushrooms - 125g
NOMU Spanish Rub - 20ml
Cooked Chopped Tomato - 200ml
Tinned Lentils - 240g
Lasagne Sheets - 8
Cake Flour - 60ml
Low Fat UHT Milk - 200ml
Grated Mozzarella & Cheddar Cheese - 160g

Download the Recipe

Serves 3

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!

Onions - 2
Carrot - 240g
Button Mushrooms - 190g
NOMU Spanish Rub - 30ml
Cooked Chopped Tomato - 300ml
Tinned Lentils - 360g
Lasagne Sheets - 12
Cake Flour - 90ml
Low Fat UHT Milk - 300ml
Grated Mozzarella & Cheddar Cheese - 240g

Download the Recipe

Serves 4

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!