One-pan smoky veggie lentil lasagne
Serves 2
Easy
Prep:
Cook:
Make this comforting no-bake lasagne and you’ll pack in lots of nutritious veggies, building up to 30 plant points for the week. The courgettes and mushrooms can be swapped out for other seasonal veg – leeks and aubergines work well.
Skip to ingredients
- 1 tbsp olive oil
- 1/2 red onionfinely chopped
- 2 garlic clovescrushed
- 160g courgettesfinely chipped
- 160g chestnut mushroomsfinely chopped
- 60g dried red lentilsrinsed and drained
- 200g can chopped tomatoes
- 1 tbsp tomato purée
- 1 tsp sweet smoked paprika
- 4 dried lasagne sheetsroughly broken up
- 1 tbsp half-fat crème fraîche(optional)
- 40g mature cheddargrated
- green saladto serve
Nutrition: per serving
- kcal423low
- fat14g
- saturates5g
- carbs48g
- sugars9g
- fibre8ghigh
- protein22g
- salt0.42g
Method
step 1
Heat the oil in a 20cm frying pan with a tight-fitting lid over a medium heat. Add the onion and cook for around 6 mins until soft and lightly browned. Tip in the garlic and stir for 1 min to stop it burning.
step 2
Add the courgettes and mushrooms and cook for 3-5 mins until soft. Stir frequently to prevent sticking.
step 3
Stir in the lentils, tomatoes, tomato purée, 250ml water, paprika, a pinch of salt and the lasagne sheets. Mix well to ensure the pasta is fully submerged. Put the lid on and cook for 15-20 mins until the lentils and pasta are cooked through.
step 4
Simmer uncovered for 5 mins to reduce. Stir in the crème fraîche if using, then sprinkle the cheese over.
step 5
Put the pan under a hot grill until the cheese is melted and golden. Serve with a green salad.
