Smoky One Pan Lentil & Mozzarella Lasagne Recipe

Ingredients

1 onion
1 carrot
1 celery stick
3 garlic cloves
2 tsp smoked paprika
400g tin of green lentils
400g tin of chopped tomatoes
1 tsp dried oregano
250g fresh lasagne sheets
200g crème fraîche
100g mozzarella

Prep: 20 mins | Cook: 40 mins

Buy the ingredients to start making your own

Add Ingredients To Basket

Method

1. Trim, peel and finely chop the onion and carrot. Trim the dry end off the celery stick, then finely chop to match. Peel and grate or finely slice the garlic cloves.

2. Drizzle 1 tbsp olive oil into a shallow casserole dish set over a medium heat. Add the chopped veg with a pinch of salt and pepper. 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. Stir in the smoked paprika and cook for 1 min till aromatic.

3. Pour the green lentils with the liquid from their tin into the pan. Pour in the chopped tomatoes. Half-fill the tomato tin with cold water (approximately 200ml) and add to the pan. Dust in the dried oregano and stir well to mix.

4. Tear the lasagne sheets into large pieces and gently push them sheets into the sauce, making sure they are evenly distributed and mostly submerged.

5. 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.

6. While the sauce simmers, drain the mozzarella. Preheat your grill to high.

7. Taste the sauce and add a pinch of salt, pepper or sugar, if you think it needs it. If your frying pan isn’t ovenproof, transfer the sauce to a ovenproof dish. Spoon the crème fraîche over the top of the lasagne, then tear the mozzarella over the top. Slide the lasagne under the grill for 3–5 mins till the cheese has melted and is golden brown.

8. Let the lasagne cool for a few mins, then divide between four warm shallow bowls and serve.