One-pan smoky veggie lentil lasagne
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 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.
