Max La Manna’s One-pan Lasagne
Max La Manna's easy one-pan lasagne is packed with healthy pulses and uses a clever trick to help it cook in half the time.
From the book
You Can Cook This!: Simple, satisfying, sustainable veg recipes
120 no-fuss veg-centric recipes for everyday cooking
From simple midweek meals to crowd-pleasing dinner party dishes
Recipes to help you spend less and reduce food waste
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Introduction
If you have Italian heritage, you’ll know that breaking pasta is basically blasphemy. But I won’t tell if you won’t! This one-pan wonder shortcuts your way to a creamy, satisfying beautiful lasagne in less than half the time – plus less washing up too. Sometimes, life is just too short to layer up lasagne sheets. Keep an eye on the heat and don’t have it too high as it could dry out the pasta before it’s cooked through – add a splash or two of water if necessary.
Ingredients
| 2 tbsp | olive oil |
| 1 | onion, finely chopped |
| 2 tbsp | freshly chopped basil, plus stems, chopped separately |
| 2 | garlic cloves, finely grated |
| 200g | cooked beluga or Puy lentils (tinned are fine) |
| 100g | walnuts, chopped |
| 2 tbsp | tomato purée |
| 1 x 400g tin | chopped tomatoes |
| 125ml | oat milk |
| 125ml | water or veg stock |
| 180g | dried lasagne sheets |
| 1½ tsp | freshly chopped oregano |
| 50g | parmesan, grated |
| salt and black pepper | |
| Cheesy Garlic Bread (page 199 of You Can Cook This!), to serve |
Method
Prep: 10 mins. Cook time: 25-35 mins.
Heat the olive oil in a large skillet or heavy-based frying pan over medium heat. Add the onion and basil stems and cook for 5–7 minutes, stirring occasionally, until soft, then season with salt and pepper.
Add the garlic, lentils and walnuts, stir and cook for a further 2 minutes. Add the tomato purée and cook for 1–2 minutes, stirring often, until the mixture thickens and begins to stick to the pan. Stir in the tomatoes, milk and water.
Break the lasagne sheets in half and then in half again. Add the broken lasagne to the sauce, stirring, a little at a time so that they don’t cling together. Then reduce the heat and cook, stirring often, for 15–20 minutes or until the pasta is al dente.
Divide the lasagne between 4 bowls or plates and sprinkle with fresh basil, oregano and parmesan. Serve with my cheesy garlic bread.
Tip: Use gluten-free pasta if you prefer.
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