One-Pot Mushroom Lasagne
This is a bit of a cheats lasagne, using broken lasagne sheets instead of layering, and is all done in one pot. Low on effort but big on flavour.
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Serves
6
Dried Puy Lentils
Button Mushroom
White Onion
Garlic Clove
Sun-Dried Tomato
Stock Cube
Tomato Purée
Tinned Plum Tomato
Lasagne
Harissa
Vegan Cheese
Salt + Pepper
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Notes (22)
L
Laura C.
14 days ago
Looks great. Can see you used two vegan cheeses, can you say which ones as they look like they melted well. Thanks
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Noor F.
14 days ago
Wish there was a print function
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Emma H.
15 days ago
(edited)
The first Mob recipe I have tried out - loved this! Scaled down to 'serves 4' but for us would serve 6 but that's great as I love leftovers for another day. Used green lentils instead of puy and chopped tinned tomatoes rather than plum. Delicious!
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Lucy P.
16 days ago
Takes longer than the stated hour, but well worth it. It's a great ragu base to batch, freeze and defrost whenever needed. Also makes a lush 'normal' lasagna with bechemel layers.
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Josh W.
19 days ago
Made this loads of times. I often make the ragu and make mini lasagnas adding vegan cheese or cheese depending on people's dietary requirements. More washing up, but a fun way to adapt the recipe.
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David D.
22 days ago
Please read - you MUST use canned plum tomatoes not regular plum tomatoes
We also used already cooked lentils and lasagna sheets from m&s which cooked in 6 minutes
It still took us 1.5 hours...it's yummy though!
Elena S.
20 days ago
·Admin
Hi David! Thanks for flagging this – we've amended the recipe, so it should be clear to use tinned plum tomatoes as opposed to fresh. Thank you for spotting that!
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Emma D.
a month ago
Fab!! That’s is all! 🙌
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Amaka U.
2 months ago
I can't eat chilli, could I substitute the harissa with something else?
Mob
2 months ago
·Admin
Hi Amaka, you could use dried spices like ground cumin instead!
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Sarah B.
3 months ago
Have made this so so many times & the sauce is perfect with any veggies I've got in the fridge :) one of the recipes that really convinced me to keep the subscription!
K
Katie H.
3 months ago
Really tasty but definitely takes a lot longer than an hour to make, even if using a food processor - takes at least 20+ minutes for the mushrooms to brown!
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Olivia J.
4 months ago
(edited)
My first time using Mob and this dish didn’t disappoint. Will be making this again, thanks. I used a mix of mushrooms, a packet of cooked lentils (less stock and cooking time), and adjusted the recipe a bit to the produce I had available…it worked really well. I think it would be nice with normal pasta too (as some of the lasagne sheets stuck together a bit in the oven). Cheese was added after serving up and therefore I didn’t have to use the grill.
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Jane M.
4 months ago
Lovely, had hoped it might taste a bit more of mushroom, maybe next time I’ll try some more flavourful ones! There will be a few more next times, thank you….
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Sue R.
4 months ago
I've made this so many times over the last year - it's gorgeous! I use tinned or packet lentils which cuts the cooking time a bit. It's a real favourite in our house, thank you!
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Fiona W.
5 months ago
Should these be dry puy lentils or packaged ones please and do you cook the dry ones first?
Mob
5 months ago
·Admin
Hi Fiona! The recipe uses uncooked dry lentils and you don't need to cook them first. Enjoy!
S
Siel D.
5 months ago
Love this! I use dry brown lentils which take a bit longer to cook so this takes a bit of time but so worth it in the end 👌usually add a glass of red wine in too. And added bonus that the broken lasagne makes it cook faster!
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Ann B.
5 months ago
Are the plum tomatoes tinned or fresh?
Mob
5 months ago
·Admin
Hi Ann, tinned plum tomatoes are best. Enjoy!
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Mark B.
5 months ago
Could this be made up to the end of step 8 the day before and then baked in the oven the next day?
Mob
5 months ago
·Admin
Hi Mark, absolutely! You can assemble the lasagne and refrigerate (or freeze it if you want to make it further ahead) before cooking. Enjoy.
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Charlotte M.
5 months ago
Step 4 & 5 are repeats of each other. I assume Step 4 should be saute the onions and then add the garlic?
Mob
5 months ago
·Admin
Thanks for reaching out Charlotte! Yes Step 4 should be to fry off the onions, followed by the garlic. We've updated the recipe with this missing step. Hope you enjoy!
A
Alicia L.
5 months ago
Can you freeze this?
Mob
5 months ago
·Admin
Hi Alicia! Yes you can freeze this – for best results we recommend freezing the lasagne after assembling and before baking (at the end of step 8) then defrost fully in the fridge overnight then cook as described. Or, you can cook directly from frozen and add another 10-15 mins to the cooking time. You could also freeze it after baking but we don't recommend this as the texture won't be the same. Enjoy!
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Rachel D.
6 months ago
So delicious!
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Emma H.
7 months ago
(edited)
Just to add, I had success with making this as a traditional lasagne! I added about 600ml of the stock rather than the full litre and simmered it until almost all of the liquid was gone, then layered it with a cheese sauce. One of the best lasagnes I’ve ever made!
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Ayah J.
7 months ago
This was an excellent vegan lasagne. I think I made a mistake as I tried to layer it like traditional lasagne, but there was way to much sauce for it to hold its layers. It was really good nevertheless. Next time I will try to do exactly as indicated.