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Creamy Pork, Spinach & Mushroom Lasagne

Creamy Pork, Spinach & Mushroom Lasagne

Rating
4.5rating out of 5

(552 reviews from our customers)

Prep Time

55 min

Cuisine

Italian

A tasty twist on a family favourite: lasagne sheets layered with pork mince, spinach and mushrooms in a creamy thyme sauce. It does take bit of time and effort to make, but it'll be well worth it. You’ll all be so busy fighting over the crispy edges that kids won’t even notice this has 3 of their 5-a-day!

Prep Time

55 min

Cuisine

Italian

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Onion
1 brown onion
Wholewheat-lasagne-sheets
6 lasagne sheets †
garlic-clove
2 garlic cloves
Fresh-Thyme
5g thyme
Cheddar-cheese
40g mature cheddar †
dried-bay-leaves-(1)
1 dried bay leaf
British pork mince 2
250g British pork mince
Baby-spinach
120g baby leaf spinach
beef stock cube (new5/18)
1 beef stock cube †
baby button chestnut mushrooms
150g chestnut mushrooms
You Will Need
Oven-proof dish, butter, flour, milk, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 6 lasagne sheets<span class="strong">†</span>
  • 1 garlic clove
  • 5g thyme
  • 40g cheddar cheese<span class="strong">†</span>
  • dried bay leaves
  • 250g British pork mince
  • 120g baby leaf spinach
  • 1 Knorr beef stock cube<span class="strong">†</span>
  • 150g baby chestnut mushrooms
Typical Values per 100g per serving
Energy 684 kJ
163 kcal
2636 kJ
629 kcal
Fat
of which saturates
8.5 g
3.7 g
32.9 g
14.4 g
Carbohydrate
of which sugars
12.1 g
1.4 g
46.6 g
5.3 g
Fibre 0.9 g 3.5 g
Protein 9.7 g 37.5 g
Salt 0.79 g 3.06 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
6 lasagne sheets
durum wheat (gluten), may contain egg
1 garlic clove
garlic
5g thyme
thyme(100%)
40g cheddar cheese
pasteurised cows milk, cream, salt, vegetarian rennet, lactic acid culture
dried bay leaves
dried bay leaves
250g British pork mince
pork (100%)
120g baby leaf spinach
spinach
1 Knorr beef stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, sugar, beef extract (4%), yeast extract, flavourings, onion powder, caramel syrup, maltodextrin, parsley, carrots, spices (parsley roots, CELERY seeds).
150g baby chestnut mushrooms
Allergens
  • Allergens highlighted by † (gluten, milk, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Creamy Pork, Spinach & Mushroom Lasagne

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Boil a kettle

Crumble the baby chestnut mushrooms (this saves time and creates an interesting texture)

 

2 Creamy Pork, Spinach & Mushroom Lasagne

Heat a large, wide-based pan (preferably non-stick), with a drizzle of vegetable oil over a high heat 

Once hot, add the pork mince and the crumbled mushrooms

Cook for 8-10 min or until cooked through and caramelised

Once caramelised, wash then add the baby leaf spinach and cook for 1-2 min or until wilted

Once wilted, transfer everything to a plate (reserve the pan)

3 Creamy Pork, Spinach & Mushroom Lasagne

Meanwhile, peel and finely chop the brown onion[s]

Peel and finely chop (or grate) the garlic 

Strip the thyme leaves from the stems, discarding the stems, and chop them finely

4 Creamy Pork, Spinach & Mushroom Lasagne

Return the reserved pan to a medium-low heat with a drizzle of vegetable oil and a knob of butter

Once hot, add the chopped onion with a pinch of salt and cook for 5-6 min or until softened

Meanwhile, dissolve the beef stock cube[s] in 150ml [250ml] boiled water

Add 250ml [500ml] milk and a grind of black pepper – this is your stock 

5 Creamy Pork, Spinach & Mushroom Lasagne

Once softened, add the chopped garlic, thyme leaves and bay leaf[ves] to the pan and cook for 1-2 min or until fragrant

Once fragrant, add 1 tbsp [2 tbsp] flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms

Add the stock gradually and whisk for 5-8 min or until a smooth, thick sauce remains this is your béchamel

Meanwhile, grate the cheddar cheese

6 Creamy Pork, Spinach & Mushroom Lasagne

Once done, remove the bay leaf[ves] from the béchamel

Layer approx 1/3 of the béchamel over the bottom of an oven-proof dish, then top with half the pork mixture followed by 3 lasagne sheets

7 Creamy Pork, Spinach & Mushroom Lasagne

Repeat this process, then top the final lasagne sheet layer with the remaining béchamel, ensuring all of the pasta is covered

Top with the grated cheese

Tip: you may need to layer differently depending on the size of your dish!

Cook for 25-30 min or until the pasta is cooked and the lasagne is bubbling and golden

8

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Leave to stand for 5-10 min before serving

Enjoy!

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