This one-pot vegetarian pan lasagnette is the ultimate weeknight dinner, packed with vegetables and flavour.
It is made with courgette, aubergine, carrots and celery, plus red lentils, which thicken the sauce and give it a lovely creamy consistency. The lentils also add plenty of body, so the dish is both filling and feels satisfyingly generous.
The pasta is stirred into the rich, herby tomato sauce and cooked right there alongside the other ingredients, so all the flavours really soak into the pasta.
Before serving, the dish is finished in the oven with mozzarella, so you get a melting, bubbling cheese topping.
Tip! You can use dried pasta if you don’t have fresh pasta to hand – just remember that dried pasta needs a longer cooking time, and you will need to add extra stock along the way.
One-pot vegetarian lasagnette
Ingredients
- 1 large onion, finely chopped
- 3 cloves garlic, grated or crushed
- 200 g mushrooms, blitzed or finely chopped
- 200 g courgette, cut into very small dice
- 200 g aubergine, cut into very small dice
- 2 sticks celery, cut into very small dice
- 100 g carrots, cut into very small dice
- 4 tbsp tomato purée
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 tin chopped tomatoes
- 600 ml vegetable stock
- 100 g red lentils
- 50 g Parmesan
- 220 g fresh lasagne sheets
- 1 ball fresh mozzarella
- Oil
- Salt and freshly ground pepper
Method
- Heat a good glug of oil in a large, deep frying pan and fry the onion until translucent.
- Add the mushrooms and aubergine and fry well for around 5 minutes.
- Add the carrots, celery, courgette, garlic and dried herbs. Stir well and continue frying for 5 minutes.
- Stir in the tomato purée and cook for about a minute, then add the lentils, chopped tomatoes and stock.
- Stir well, cover with a lid and leave to simmer for about 25-30 minutes – or until the lentils and vegetables are tender.
- Stir in the Parmesan until it melts, and season to taste with salt and freshly ground pepper.
- Cut the lasagne sheets into smaller pieces with scissors and stir them well into the sauce. If the sauce is too thick, add a little more stock.Cover with a lid and cook for about 5 minutes – or until the pasta is tender.
- Nudge everything around the pan so the pasta is evenly distributed, then scatter the mozzarella over the top.
- Brown the dish in a preheated oven at 220°C, conventional oven (top and bottom heat), for about 8-10 minutes.Alternatively, simply cover with a lid and leave the pan over a low heat until the cheese melts.
- Top with a few fresh herbs before serving, if you like.
Nutrition
Premium
Let at lave og dejlig smagfuld
Hej Pernille
Hvor er du sød at skrive det, tusind tak:)
Warm wishes, Dianna
Virkelig god opskrift, vi savnede slet ikke kødet:-)
Hejsa
Det er jeg super glad for at høre – tusind tak 🙂
Warm wishes, Dianna
den smagte udmærket, men det fungerede ikke med lasagneplader i, da de klistrede sammen og ikke kunne koges færdige og var kun semi kogte trods ekstra vand og kogetid.
Hej Trine
Ej hvor mærkeligt, det har jeg aldrig oplevet problemer med:)
Warm wishes, Dianna