Mushroom & Lentil Lasagne (One-Pan)

A quick one-pan mushroom and lentil “lasagne” made with broken lasagne sheets, finished with creme fraiche and cheddar, then grilled until golden and crisp. Babe on a budget

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Slice shallots and mushrooms and fry in olive oil until soft.

Step 2

Season with minced garlic, dried parsley, salt and pepper.

Step 3

Add rinsed and drained lentils and fresh parsley. Mix well, then add a veggie stock cube with 300 ml boiling water. Mix well.

Step 4

Break up the lasagne sheets and add them in. Add around 250 ml water to cover the sheets.

Step 5

Put the lid on the pan and cook for 10–12 minutes. Keep mixing the lasagne sheets with a fork and separate them so they don’t stick together.

Step 6

Stir through crème fraîche and grated cheese, then top with more cheddar and pop under a preheated grill for 5–10 minutes.

Step 7

Remove when the cheddar is golden and crisp.