Let’s get one thing straight – I love lasagne so much but I detest the mountain of washing up that’s involved in making it! So I give you my one-pan lasagne that is as gorgeous as the traditional – and it’s meat-free, though you wouldn’t know it!
Serves 4-6
Ingredients
¼ cup olive oil
1 onion, diced
1 red capsicum, diced
1 stick celery, diced
3 cloves garlic, crushed
2-2.5kg chopped fresh tomatoes or 2 cans crushed tomatoes
2 tablespoons fresh rosemary
2 tablespoons fresh thyme
1 teaspoon sea salt
¼ teaspoon black pepper
1 can brown lentils, drained
150g-200g fresh lasagne sheets
250g crème fraiche
½ cup grated parmesan
Flat-leaf parsley to serve
Method
1. In a large ovenproof pan, heat oil to medium-hot and fry onion, capsicum, celery and garlic on the stove until softened. Add tomatoes, herbs and seasoning and simmer for 30-45 minutes, until thickened and deepened in colour. Pour in lentils and stir through.
2. Heat oven to 180°C.
3. Tear the fresh pasta sheets into palm-sized pieces and poke these into the sauce, making sure they’re submerged. Whisk crème fraiche with parmesan and pour this over the top.
4. Bake for 20 minutes or until pasta is tender and the top is golden brown.
5. Sprinkle parsley over top and serve.
Nici’s note
I use Rana fresh pasta sheets, as they’re nice and thin, but this can also work with dried lasagne sheets – it will just take longer to cook.
IMAGES VIA TODD EYRE
