Description
This one-pan smoky veggie lentil lasagne is a hearty and flavorful vegetarian dish combining tender red lentils, smoky paprika, fresh vegetables, and broken lasagne sheets cooked together in a single pan. It’s topped with melted mature cheddar and optionally a touch of half-fat crème fraîche, making it a comforting and wholesome meal perfect for any weeknight.
Ingredients
Scale
Vegetables and Lentils
- 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
Tomato Base
- 200g can chopped tomatoes
- 1 tbsp tomato purée
- 1 tsp sweet smoked paprika
- 250ml water
- Pinch of salt
Other Ingredients
- 4 dried lasagne sheets, roughly broken up
- 1 tbsp half-fat crème fraîche (optional)
- 40g mature cheddar, grated
- Green salad, to serve
Instructions
- Heat the onion and garlic: Heat the olive oil in a 20cm frying pan with a tight-fitting lid over medium heat. Add the finely chopped red onion and cook for around 6 minutes until soft and lightly browned. Add the crushed garlic and stir for 1 minute to release its aroma without burning.
- Cook the vegetables: Add the finely chipped courgettes and chopped chestnut mushrooms to the pan. Cook for 3-5 minutes until the vegetables are softened, stirring frequently to prevent sticking.
- Add lentils, tomatoes, and pasta: Stir in the rinsed red lentils, chopped tomatoes, tomato purée, water, smoked paprika, and a pinch of salt. Then add the roughly broken lasagne sheets. Mix well to ensure the pasta is fully submerged in the liquid.
- Simmer the lasagne: Cover the pan with the lid and cook for 15-20 minutes over medium heat, until the lentils and broken lasagne sheets are cooked through and tender.
- Reduce the sauce: Remove the lid and simmer uncovered for 5 minutes to reduce the liquid and thicken the sauce. Stir occasionally to prevent sticking.
- Add finishing touches: Stir in the half-fat crème fraîche if using to add creaminess. Then sprinkle the grated mature cheddar evenly over the top.
- Grill the cheese: Place the pan under a hot grill until the cheese melts and turns golden brown and bubbling. Watch closely to prevent burning.
- Serve: Serve hot with a fresh green salad on the side for a complete comforting meal.
Notes
- Using red lentils ensures quick cooking without needing pre-soaking.
- Breaking the lasagne sheets helps create a rustic, one-pan dish without layering.
- The smoked paprika adds a subtle smoky flavor; adjust to taste or substitute with regular paprika.
- For a dairy-free version, omit the crème fraîche and cheddar or use plant-based alternatives.
- Make sure the pasta is fully submerged in the cooking liquid to cook evenly.
- A tight-fitting lid helps steam the lasagne sheets and lentils effectively.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
Keywords: veggie lentil lasagne, one-pan lasagne, vegetarian lasagne, smoky paprika lentils, easy lasagne recipe
