All cooked in one pan, this is a quick version of a lasagne that packs in plenty of flavour.
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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.
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
Energy | 1,387kJ/ 331kcals |
|---|---|
Fat | 14g |
Saturated Fat | 7.6g |
Carbohydrates | 39g |
Sugars | 2.1g |
Fibre | 5.2g |
Protein | 10g |
Salt | 1.4g |
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