One-pan mushroom & lentil lasagne

Name: One-pan mushroom & lentil lasagne
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 tbsp olive oil; 200 g baby chestnut mushrooms, cleaned and quartered or halved; 1 echalion shallot, finely chopped; 1 clove garlic, crushed; 1 Oxo Meat-Free Beef Flavour Stock Cube; 400 g can lentils, drained and rinsed; 25 g pack flat leaf parsley, finely chopped, plus more leaves to serve; 6 fresh lasagne sheets, halved lengthways; 4 slices Violife Original Flavour Slices, roughly chopped; 350 g tub Mushroom Sauce With Porcini

All cooked in one pan, this is a quick version of a lasagne that packs in plenty of flavour.

3 out of 5 stars(3) Rate this recipe

Vegetarian

Serves4
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

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1 tbsp olive oil
200g baby chestnut mushrooms, cleaned and quartered or halved
1 echalion shallot, finely chopped
1 clove garlic, crushed
1 Oxo Meat-Free Beef Flavour Stock Cube
400g can lentils, drained and rinsed
¼ x 25g pack flat leaf parsley, finely chopped, plus more leaves to serve
6 fresh lasagne sheets, halved lengthways
4 slices Violife Original Flavour Slices, roughly chopped
350g tub Mushroom Sauce With Porcini

Heat the oil over a medium heat in a large ovenproof shallow casserole or frying pan for which you have a lid. Add the mushrooms, shallot, garlic and a pinch of salt and fry, stirring regularly, for 6-8 minutes until everything is soft, golden and turning a little sticky. Meanwhile, dissolve the stock cube in 190ml just-boiled water.
Preheat the grill to high. Stir the lentils and parsley into the mushrooms, then add the stock. Simmer for 3-4 minutes, then nestle in the lasagne. Cover the pan with a lid and simmer for another 3-4 minutes.
Take the pan off the heat, uncover, and scatter over ½ the original flavour slices. Spoon over the mushroom sauce, then top with the remaining original flavour slices. Place under the grill (not too close to the top) for about 5 minutes, or until golden and bubbling. Scatter with the reserved parsley leaves before serving.