Mushroom and Lentil Lasagne

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 15mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    586
based on 10 ratings

A delicious vegetarian version of lasagne. Use vegetarian Parmesan and Mozzarella and serve with a side salad.

recipe updated 9 Feb 2023

Ingredients

  • Red onion icon
    Red onion
    150 g
  • Celery stalk icon
    Celery stalk
    90 g
  • Carrot icon
    Carrot
    75 g
  • Chestnut mushrooms icon
    Chestnut mushrooms
    150 g
  • Portobello mushroom icon
    Portobello mushroom
    100 g
  • Fresh parsley icon
    Fresh parsley
    1 tablespoon
  • Tarragon icon
    Tarragon
    1 tablespoon
  • Béchamel sauce icon
    Béchamel sauce
    500 g
  • Olive oil icon
    Olive oil
    1 tablespoon
  • Garlic clove icon
    Garlic clove
    2
  • Puy lentils icon
    Puy lentils
    250 g
  • Vegetable stock icon
    Vegetable stock
    300 g
  • Tomato purée icon
    Tomato purée
    2 tablespoons
  • Tinned chopped tomatoes icon
    Tinned chopped tomatoes
    400 g
  • Bay leaves icon
    Bay leaves
    2
  • Pasta sheets icon
    Pasta sheets
    as needed
  • Mozzarella cheese icon
    Mozzarella cheese
    75 g
  • Parmesan cheese icon
    Parmesan cheese
    100 g

Tools

  • kCook icon Spatula
  • kCook icon Oven
  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Baking dish - 2 quart

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit stir tool to kCook bowl
  4. Add olive oil to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl
  7. Heat with filler cap removed - 120°C, speed 3
  8. Turn direct prep attachment to position 1
  9. Slice red onion, celery stalk and carrot into the kCook bowl with direct prep attachment
  10. Turn direct prep attachment to position 2
  11. Add garlic clove to the kCook bowl
  12. Cook with filler cap removed - 10 min, 120°C, speed 3
  13. Turn direct prep attachment to position 1
  14. Slice chestnut mushrooms and portobello mushroom into the kCook bowl with direct prep attachment
  15. Turn direct prep attachment to position 2
  16. Add puy lentils, vegetable stock, tomato purée, tinned chopped tomatoes, bay leaves, fresh parsley and tarragon to the kCook bowl
  17. Season
  18. Cook with filler cap removed - 30 min, 98°C, speed 3
  19. Pre-heat oven - 180°C
  20. Prepare a clean baking dish
  21. Transfer one quarter of content of kCook bowl to baking dish
  22. Layer with pasta sheets
  23. Add béchamel sauce to the baking dish
  24. Repeat
  25. Top with mozzarella cheese
  26. Fit extra fine grating disc (1) to direct prep attachment
  27. Turn direct prep attachment to position 2
  28. Grate parmesan cheese into the baking dish with direct prep attachment
  29. Bake until browned - 20 min, 180°C
  30. Serve
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