Name: One-pan smoky veggie lentil lasagne
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 1 tbsp olive oil; 1/2 red onion finely chopped; 2 garlic cloves crushed; 160g courgettes finely chipped; 160g chestnut mushrooms finely chopped; 60g dried red lentils rinsed and drained; 200g can chopped tomatoes; 1 tbsp tomato purée; 1 tsp sweet smoked paprika; 4 dried lasagne sheets roughly broken up; 1 tbsp half-fat crème fraîche (optional); 40g mature cheddar grated; green salad to serve

One-pan smoky veggie lentil lasagne

Make this comforting no-bake lasagne and you’ll pack in lots of nutritious veggies, building up to 30 plant points for the week. The courgettes and mushrooms can be swapped out for other seasonal veg – leeks and aubergines work well.

50 min total 20 min prep 30 min cook 2 423 cal

Instructions

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1 Heat the oil in a 20cm frying pan with a tight-fitting lid over a medium heat. Add the onion and cook for around 6 mins until soft and lightly browned. Tip in the garlic and stir for 1 min to stop it burning.
2 Add the courgettes and mushrooms and cook for 3-5 mins until soft. Stir frequently to prevent sticking.
3 Stir in the lentils, tomatoes, tomato purée, 250ml water, paprika, a pinch of salt and the lasagne sheets. Mix well to ensure the pasta is fully submerged. Put the lid on and cook for 15-20 mins until the lentils and pasta are cooked through.
4 Simmer uncovered for 5 mins to reduce. Stir in the crème fraîche if using, then sprinkle the cheese over.
5 Put the pan under a hot grill until the cheese is melted and golden. Serve with a green salad.