Easy Lazy Lasagna Recipe
Perfect for busy weeknights or lazy weekends, this easy vegetarian lasagna mixes mushrooms, lentils and broken lasagna sheets into a creamy, one-pot tomato sauce, then bakes to golden cheesy perfection.
Equipment
1 Large shallow casserole
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Ingredients
- 2 Tbsp vegetable oil
- 1 medium onion finely chopped
- 150 g carrots finely diced
- 600 g chestnut mushrooms finely chopped
- 2 garlic cloves minced
- 2 tsp dried herbs
- 250 g ricotta
- 900 g good quality pasta sauce
- 400 g can cooked green lentils rinsed and drained
- 150 ml vegetable stock
- 225 g dry lasagna sheets broken into smaller pieces
- 125 g grated cheddar
- salt & pepper
Instructions
- Preheat the oven at 200°C/400°F.
- Heat the vegetable oil in a large 3.5 litre/quart oven-proof shallow casserole dish or sauté pan over medium-high heat. Add the onion and carrots. Fry until the carrots start to soften, about 6-8 minutes.2 Tbsp vegetable oil, 1 medium onion, 150 g carrots
- Add the mushrooms, garlic, and herbs. Stirring often, cook until the mushrooms are cooked and have released their water, about 8 minutes.600 g chestnut mushrooms, 2 garlic cloves, 2 tsp dried herbs
- Mix in the ricotta.250 g ricotta
- Stir in the pasta sauce, lentils, and vegetable stock.900 g good quality pasta sauce, 400 g can cooked green lentils, 150 ml vegetable stock
- Season to taste with salt & pepper.salt & pepper
- Add the broken lasagna sheets and stir into the pan until combined.225 g dry lasagna sheets
- Top with grated cheddar.125 g grated cheddar
- Cook for 35 to 40 mins until the top of the lasagna is golden.
- Leave to rest for 10 minutes outside the oven before serving.
Nutrition
Serving: 1servingCalories: 453kcalCarbohydrates: 60gProtein: 25gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 42mgSodium: 1010mgPotassium: 1396mgFiber: 10gSugar: 12gVitamin A: 5292IUVitamin C: 15mgCalcium: 314mgIron: 5mg