The recipe was added to your favourites
Show your favouritesThe recipe was removed from your favourites
Show your favouritesAn error occurred, please try again
Ingredients
| 200 g g | white lasagne sauce [INT] White lasagne sauce | ||
| 2 | courgettes courgette | ||
| medium, thinly sliced lengthways | |||
| 125 g g | red lentils red lentils | ||
| rinsed | |||
| 375 g g | chestnut mushrooms chestnut mushroom | ||
| roughly chopped | |||
| 160 g g | lasgane sheets lasgane sheet | ||
| dried | |||
| 500 g g | Onion and Garlic Tomato Pasta Sauce Onion and Garlic Tomato Pasta Sauce | ||
| 60 g g | cheddar cheddar | ||
| grated | |||
| olive oil olive oil | |||
Free-form pan veggie lasagne
This recipe was liked
This recipe was disliked
An error occurred, please try again
0:30 min
(83)
Method
Preparation time: 0:15 min
Hearty and warming, this free-form pan veggie lasagne takes no time at all to cook, making it a real winner for midweek dinners. Serve with two portions of your favourite vegetables and try pairing with a glass of Nero d’Avola Terra Siciliane.
- In batches, fry the courgettes in a little oil in an ovenproof pan for a minute or so each side until lightly charred. Remove and set aside.
- Meanwhile, rinse the lentils in cold water, then boil for 15 mins until soft.
- Bring a large pan of water to the boil. Add the lasagne sheets to the pan one by one and cook for 8 minutes until al dente. Drain and keep cool in a pan of cold water.
- Add a dash more oil to the ovenproof pan and fry the mushrooms for 3-5 minutes, seasoning well. Add the drained lentils, tomato sauce and 50ml water, simmering for 5 minutes.
- Cut the pasta sheets in half lengthways, adding to the sauce along with the courgettes. Cook for 2 minutes, stirring gently, then remove from the heat.
- Spoon over the white lasagne sauce and top with the cheddar. Cook under a hot grill for 3-7 mins until golden and bubbling.
