Easy One-Pot Lentil Lasagna
Ingredients
- olive oil
- 1 red onion
- 3 garlic cloves
- 150g mushrooms
- 1 tbsp oregano
- 1 tbsp basil
- 2 cans lentils, drained
- 2 tbsp tomato puree
- Jar passata (690g)
- splash water to rinse the jar
- 1 tbsp tamari or soy sauce
- 6 lasagne sheets (gluten-free option)
- grated cheese of choice (vegan option)
Preparation
Dice the onion and garlic and slice the mushrooms.
Heat a large oven-proof casserole dish or pan with olive oil, add the onion, garlic, mushrooms, oregano, basil, and a pinch of salt, and fry for 5 minutes.
Add the drained lentils, tomato puree, tomato passata, water to rinse out the jar, and tamari. Stir and simmer for 12-15 minutes.
Meanwhile, snap the lasagne sheets and add them to a bowl with boiling water for 10 minutes to soften, stirring to prevent sticking.
Finally, drain the lasagne sheets, fold them into the lentil sauce, top with grated cheese, and bake for 30 minutes at 200°C (fan oven) or 390°F.
Tips
If you don't have a large oven-proof pan, make the sauce in a frying pan and transfer to a baking dish before adding lasagne sheets and baking.
Tamari is a gluten-free soy sauce.
If not gluten-free, use soy sauce instead of tamari and regular lasagne sheets.
You can swap lentils for black beans.
Leftovers can be frozen after cooling, portioned for later use.
