One Pan Lentil & Mushroom Lasagne Recipe

Ingredients

2 onions
2 carrots
1 celery stick
200g chestnut mushrooms
A large handful of flat leaf parsley
1 tsp dried oregano
½ tsp dried rosemary
½ tsp dried basil
½ tsp dried thyme
½ tsp fennel seeds
400g tin of chopped tomatoes
2 x 400g tins of green lentils
250g fresh egg lasagne sheets
100g vegetarian Italian hard cheese
100g mozzarella

Prep: 20 mins | Cook:40 mins

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Method

1. Peel and finely chop the onions and carrots. Trim the dry end off the celery stick, then finely chop to match.

2. Drizzle 1 tbsp olive oil into a shallow casserole dish set over a medium heat. Add the chopped veg, stir well, then pop a lid on the pan (use a baking tray if you don’t have one) and turn the heat down to low. Gently fry the veg, stirring occasionally, for 10 mins till the veg have softened.

3. Meanwhile, tear or slice the chestnut mushrooms. Finely chop the parsley stalks and half the leaves, setting the rest of the leaves aside for later.

4. When the veg have softened, add the mushrooms to the pan and fry, lid off, for 5 mins, stirring occasionally, till the mushrooms look juicy. Add the dried herbs and spices and the chopped parsley to the pan and stir well. Season with salt and pepper.

5. Pour in the chopped tomatoes and the green lentils with the liquid from their tins. Half-fill the tomato tin with cold water (approximately 200ml) and add to the pan. Stir well, then gently push the lasagne sheets into the sauce, making sure they are evenly distributed and mostly submerged.

6. Pop the lid back on the pan and simmer for 10–15 mins, gently pushing the lasagne sheets under the sauce occasionally, till the sauce has thickened and the lasagne sheets are tender. Take the pan off the heat and let it sit for 1–2 mins, then give it a stir to scrape up any sticky bits on the bottom of the pan.

7. While the sauce simmers, coarsely grate the Italian hard cheese and mozzarella. Preheat your grill to high.

8. Taste the sauce and add a pinch of salt, pepper or sugar, if you think it needs it. If your frying pan isn’t heatproof, transfer the sauce to a heatproof dish. Sprinkle the grated cheese over the top, then slide the lasagne under the grill for 3–5 mins till the cheese has melted and is golden brown.

9. Let the lasagne cool for a few mins, then divide between four warm, shallow bowls. Tear over the remaining parsley leaves to garnish and serve.

10. A Spoonful of Sugar:
Seasoning tomato-based sauces with a pinch of sugar can help balance out the acidity of the tomatoes, giving you a smoother tasting sauce. You can use any sugar, or even a dash of maple or agave syrup – just add it at the end, stir to mix, then wait 30 secs before tasting to check the sauce has a balanced mix of flavours.

11. Love Your Leftovers:
The lasagne will keep for up to 3 days in the fridge. Divide between tubs, seal and store. Reheat in the microwave till piping hot. The lasagne can also be frozen for up to 3 months. Defrost overnight before reheating.