One-pan mushroom & lentil lasagne

One-pan mushroom & lentil lasagne

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

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  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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


  1. 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.

  2. 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.

  3. 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.

Cook’s tip

Mushrooms can be cleaned by either wiping with a dry piece of kitchen towel or you can use a pastry brush.


Typical values per serving when made using specific products in recipe


1,387kJ/ 331kcals



Saturated Fat












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5 out of 5 stars1 rating