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Ultimate Veggie Cheesy Pulled Mushroom Lasagne
Ultimate Veggie Cheesy Pulled Mushroom Lasagne

Ultimate Veggie Cheesy Pulled Mushroom Lasagne

with Garlic Bread and Tomato Salad

Recipe Development Team
Recipe Development TeamPublished on August 27, 2025

Our Ultimate Veggie Cheesy Pulled Mushroom Lasagne is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.

Tags:
Veggie
New
Allergens:
Milk
Sulphites
Soya
Cereals containing gluten
Wheat

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total55 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Carrot

1 unit(s)

Onion

2 unit(s)

Garlic Clove

80 grams

Mature Cheddar Cheese

(Contains: Milk)

150 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Mixed Herbs

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

1 pack(s)

Fable Slow-Braised Mushrooms

(Contains: Sulphites, Soya May contain traces of: Peanut, Sesame, Wheat, Cereals containing gluten, Egg)

1 pack(s)

Lasagne Sheets

(Contains: Cereals containing gluten)

2 unit(s)

Demi Garlic Baguettes

(Contains: Cereals containing gluten, Wheat May contain traces of: Sesame)

125 grams

Baby Plum Tomatoes

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

20 grams

Butter

1.5 tbsp

Plain Flour

200 milliliter(s)

Water for the Sauce

1 tsp

Sugar

150 milliliter(s)

Water for the Ragu

Nutritional information

Energy (kJ)6336 kJ
Energy (kcal)1514 kcal
Fat89.3 g
of which saturates56.8 g
Carbohydrate123.9 g
of which sugars31.7 g
Dietary Fibre25.4 g
Protein43.8 g
Salt4.6 g
Potassium129.2 mg
Calcium42.6 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Pan
Garlic Press
Grater
Medium Saucepan
Oven dish
Bowl
Baking Tray

Cooking Instructions and Tips

Start the Prep
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. Halve, peel and chop the onion into small pieces.

Peel and grate the garlic (or use a garlic press). Grate the cheese.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the onion and carrot to the pan. Stir-fry until softened, 6-8 mins. Season with salt and pepper

Make your Cheese Sauce
2

While the veg are frying, melt the butter (see pantry for amount) in another saucepan on medium-high heat.

Once the butter has melted, stir in the flour (see pantry for amount). Cook, stirring, until it forms a paste, 1-2 mins - you've made a roux!

Gradually stir in the water for the sauce (see pantry for amount). Bring to the boil, then stir and simmer until thickened, 1-2 mins.

Stir in the creme fraiche and two thirds of the cheese until combined, 1-2 mins. Season with salt and pepper, then remove from the heat.

Simmer the Mushroom Ragu
3

Once the onion and carrot are cooked, add the garlic and mixed herbs to the pan. Stir-fry for 1 min. 

Add the passata, red wine stock paste, sugar and the water for the ragu (see pantry for both amounts). 

Squeeze the Fable mushrooms in the unopened packet to break them apart.

Add the Fable mushrooms to the ragu, then bring to the boil. Reduce the heat slightly and simmer until thickened, 5-6 mins. Use a spoon to break up the Fable mushrooms as they cook. IMPORTANT: Ensure they're piping hot throughout.

Assemble and Bake
4

When your two sauces are ready, add a splash of water to the ragu if it's a little too thick.

In an appropriately sized ovenproof dish, spread a third of the ragu sauce over the bottom in an even layer. Cover with a layer of lasagne sheets, then a layer of the cheese sauce. Repeat until you have three layers of ragu, lasagne sheets and cheese sauce. Top with the remaining cheese.

Bake on the middle shelf of your oven until golden and bubbling, 30-35 mins.

Bake the Garlic Bread
5

Meanwhile, place the garlic baguettes on a medium baking tray. 

When the lasagne has 15 mins remaining, bake on the top shelf of your oven until golden and piping hot, 12-15 mins.

While everything's in the oven, halve the tomatoes. Add the rocket and the tomatoes to a medium bowl and set aside.

Serve
6

Share the lasagne, garlic bread and salad between your plates. 

Drizzle the balsamic glaze over the rocket and tomatoes to finish.

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