Lentil & Mushroom Lasagne (Vegetarian) (bake at home)



Baking your lasagne to perfection

First, defrost the lasagne in the fridge for a maximum 24 hours. Then, preheat the oven to 180°C. Remove the white paper-lid of the lasagne and cover the lasagne with foil to seal in the goodness and bake for 40-45 minutes. Then uncover it for about 10-15 minutes until the cheese is a nice golden-brown colour. The lasagne should be piping hot in the centre. A metal skewer or knife can be put into the centre and left for 15 seconds and if the tip is too hot to touch when removed, it is ready or if you have a thermometer check it is 72°C in the centre.


Pasta dough (wheat flour, eggs, extra virgin olive oil, salt), peeled tomatoes, lentils, mushrooms, carrots, onion, capsicum, milk, butter, mozzarella, parmesan, parsley, basil, garlic, and an assortment of delicious herbs and spices.

Allergens: Gluten, egg, milk.

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