ONE PAN RUSTIC VEGGIE LASAGNE
INGREDIENTS:
2 tablespoon of extra virgin olive oil
400g Canned/chopped tomatoes
1 medium tomato
1 large Carrot
2 button mushrooms
1 medium red capsicum
3 handfuls of baby Spinach
420g can of brown lentils
350g of Passata tomato puree
Pinch of Salt and pepper
5 cloves of Garlic
1 Brown onion
300g Light ricotta cheese
30g Light tasty cheese
5 large Fresh lasagne sheets
*OPTIONAL add ins/ alterations*:
Zucchini
Eggplant
Breadcrumbs
Basil
Swap fresh lasagne sheets for dried (will take longer to cook)
METHOD:
Preheat oven to 180 degrees Celsius
Prepare all vegetables. Finely chop onion, mushrooms and mince garlic. Grate carrot, dice tomato and capsicum, drain and rinse the can of lentils and wash the spinach
Add the onion to a large heated fry pan along wth about a tablespoon of extra virgin olive oil. sauté for about 2 minutes or until golden and translucent, then add the garlic. Sauté for another minute.
Add the lentils to the onion and garlic, cook for another 2 minutes then add the mushrooms. Cook for a further 2 minutes.
Add the carrot with pinch of salt, sauté for about 2 minutes until wilted and some moisture has been removed.
Add the tomato, capsicum followed by the canned tomatoes and stir to combine
After 5 minutes add the passata tomato puree cook for another 5 minutes then add some salt and pepper. Add 1/4 cup of water, increase the heat to bring the sauce to a simmer
Lower the heat, add the spinach and let the sauce simmer for another 5 minutes and stir occasionally.
With a spatula lift some sauce and slide a sheet of lasagne, followed by some ricotta cheese
Continue above step until desired layer have been made
Cover the top with the rest of ricotta and cheese
Cook in oven for 15-20 minutes or until cheese is golden
Serves 4-6, vegetarian friendly
This is a rustic style lasagne, that is quick and easy to whip up (for a lasagne). I hope you enjoy and remember to tag me in your recreations.