One-pan smoky veggie lentil lasagne

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.

Prep:20 mins
Cook:30 mins
Serves 2
Easy

Nutrition per serving

kcal 423
fat 14g
saturates 5g
carbs 48g
sugars 0g
fibre 8g
protein 22g
salt 0.42g

Ingredients

1 tbsp olive oil
1/2 red onion , finely chopped
2 garlic cloves , crushed
160g courgettes , finely chipped
160g chestnut mushrooms , finely chopped
60g dried red lentils , rinsed and drained
200g can chopped tomatoes
1 tbsp tomato purée
1 tsp sweet smoked paprika
4 dried lasagne sheets , roughly broken up
1 tbsp half-fat crème fraîche (optional)
40g mature cheddar , grated
green salad , to serve

Method

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.
Add the courgettes and mushrooms and cook for 3-5 mins until soft. Stir frequently to prevent sticking.
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.
Simmer uncovered for 5 mins to reduce. Stir in the crème fraîche if using, then sprinkle the cheese over.
Put the pan under a hot grill until the cheese is melted and golden. Serve with a green salad.