One Pot Scruffy Lasagne

This recipe is cooked on the hob in one pan, ideally a deep frying pan or wok with a lid (or you can cover with foil). It can be batched cooked and frozen. Be aware that if you’re using a wok on an electric hob, the pasta sheets cook slower around the edge of the pan.

If you like the layers of a traditional lasagne, when you get to step 9 below, take half the sauce out of the pan. Push lasagne sheets into the remaining sauce. Layer with bechamel sauce and grated cheese. Put the rest of the sauce back, push in lasagne sheets. Top with more bechamel sauce and continue with step 10.

Ingredients (serves 4 to 5)

1 large white onion
1 400g tin chopped tomatoes/passata
1 400g tin green lentils or 500gm mince or 1 cup soaked red lentils
Approx 200g veg (eg 1 each carrot, pepper, courgette, handful of mushrooms)
4 lasagne sheets
1 mozzarella ball, cut into 1cm wide slices (if your mozzarella is firm, slice thinly or grate)
50gms cheddar cheese
2 tablespoon olive oil
1 tablespoon mixed herbs
3 cloves garlic, minced
1 stock cube 
1 tablespoon tomato purée
To taste- salt, pepper, dried chilli flakes (optional)

Crunchy breadcrumb topping optional

Steps

1. Soak lasagne sheets in cold water.
2. Finely chop onion and carrot. Heat oil on medium heat in deep frying pan or wok. Add onion and carrots and fry gently for 5 minutes.
3. Chop rest of veg and add to the pan, fry for a few minutes.  (If using mince you can add this now).
4. Add mixed herbs and garlic. Stir well.
5. Add tomatoes and green lentils or dry red lentils.
6. Mix the stock cube with a little hot water. Use the empty tomato tin and fill with water, this can be added slowly and as needed throughout the cooking. You will need more if using dry lentils.
7. Stir in the tomato purée.
8. Add salt and pepper to taste.
9. Roughly break up the lasagne sheets and push in to the sauce. Ensure the pasta is completely covered by the sauce, add water if required.
10. Put the lid on. If you do not have a lid, cover with tin foil.
11. Simmer gently for about 15 minutes until lasagne sheets are soft. You can make a salad and/or the crunchy topping while you’re waiting.
12. When lasagne sheets are nearly cooked, lay mozzarella slices on the top, sprinkle grated cheddar and optional sprinkle of dried chilli flakes, put the lid (foil) back on and simmer for a further 5 mins. 

Any type of salad or cooked veg goes well with this dish. See vinaigrette recipe here for a salad. Plus garlic bread, of course, if you want more carbs.

Inspired by: bbc.co.uk/food/recipes/pesto_chicken_lasagne_40240