Name: One-Pot Mushroom Lasagne
Total time: 70 min
Yield: 6
Cuisine: Italian
Ingredients: 150g Puy Lentils; 700g Button Mushrooms; 2 White Onions; 8-10 Garlic Cloves; 80g Sun Dried Tomatoes; 2 Stock Cubes; 2Tbsp Tomato Puree; 2 x 400g Tins Plum Tomatoes; 12 Lasagne Sheets; 2-4 Tbsp Harissa (Optional); 150g Vegan Cheese (Grated, Mozzarella Style - I Used 50/50 Sheese and Applewood); Salt + Pepper

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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.

One-Pot Mushroom Lasagne

Use a tissue or kitchen towel to gently remove the dirt from the mushrooms. 

Finely chop the onion and mushrooms. You can also use a food processor to pulse in batches, but roughly chop them to similar sizes first. Take care not to over process, so that the mushrooms and onions don’t turn into a pulp.

Finely chop or grate the garlic. Roughly chop the sun dried tomatoes. Rinse the lentils.

Heat a glug of oil in a large pan set over a medium heat and add the onions. Cook for 5 mins until softened then add the garlic and cook for another minute until fragrant.

Add the mushrooms and sun-dried tomatoes. Season well with salt and pepper, and sauté until the liquid has evaporated and the mushrooms start to brown and caramelise - about 8- 10 mins.

Meanwhile, boil the kettle and stir two stock cubes through 1L of boiling water. Preheat the oven to 190C.

Once the mushrooms have started to brown, add the harissa if using, and the tomato puree and plum tomatoes, crushing them into the pan with the back of a fork. Add the lentils, ¾ of the stock, season well with salt and pepper, and stir. Simmer on medium-high for 10 mins with the lid slightly off, to allow some steam out. Stir the pot occasionally.

After 10 mins, add the rest of the stock and stir well. Break up the lasagne sheets into large pieces and add them to the pot, pushing them down so they're submerged.

Cover with the lid and bake in the oven for 30 mins.

Remove the pot from the oven and give everything a good stir. 
Check that the pasta and lentils have cooked through. The lentils should have a firm bite but not taste powdery or tough. (If they need a little more time, add a splash of water and put the pot back into the oven, for 5-10 more minutes.)

Sprinkle the cheese over the top and close the lid again. Return to the oven for 10 minutes so that the cheese can melt.

Then, remove the lid and place under the grill for a few minutes to crisp up the top, keeping a close eye to prevent it burning.

Let the lasagne rest for 5-10 minutes before serving.

Should these be dry puy lentils or packaged ones please and do you cook the dry ones first?

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!

Could this be made up to the end of step 8 the day before and then  baked in the oven the next day?

Step 4 & 5 are repeats of each other. I assume Step 4 should be saute the onions and then add the garlic?

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!

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.

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6313881529112

Hi Fiona! The recipe uses uncooked dry lentils and you don't need to cook them first. Enjoy!

Hi Ann, tinned plum tomatoes are best. Enjoy!

Hi Mark, absolutely! You can assemble the lasagne and refrigerate (or freeze it if you want to make it further ahead) before cooking. Enjoy.

Step 4 &amp; 5 are repeats of each other. I assume Step 4 should be saute the onions and then add the garlic?

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!

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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One-Pot Mushroom Lasagne

IMG 1711

Use a tissue or kitchen towel to gently remove the dirt from the mushrooms.

Finely chop the onion and mushrooms. You can also use a food processor to pulse in batches, but roughly chop them to similar sizes first. Take care not to over process, so that the mushrooms and onions don’t turn into a pulp.

Finely chop or grate the garlic. Roughly chop the sun dried tomatoes. Rinse the lentils.

Heat a glug of oil in a large pan set over a medium heat and add the onions. Cook for 5 mins until softened then add the garlic and cook for another minute until fragrant.

Add the mushrooms and sun-dried tomatoes. Season well with salt and pepper, and sauté until the liquid has evaporated and the mushrooms start to brown and caramelise - about 8- 10 mins.

Meanwhile, boil the kettle and stir two stock cubes through 1L of boiling water. Preheat the oven to 190C.

Once the mushrooms have started to brown, add the harissa if using, and the tomato puree and plum tomatoes, crushing them into the pan with the back of a fork. Add the lentils, ¾ of the stock, season well with salt and pepper, and stir. Simmer on medium-high for 10 mins with the lid slightly off, to allow some steam out. Stir the pot occasionally.

After 10 mins, add the rest of the stock and stir well. Break up the lasagne sheets into large pieces and add them to the pot, pushing them down so they're submerged.

Cover with the lid and bake in the oven for 30 mins.

Remove the pot from the oven and give everything a good stir. 
Check that the pasta and lentils have cooked through. The lentils should have a firm bite but not taste powdery or tough. (If they need a little more time, add a splash of water and put the pot back into the oven, for 5-10 more minutes.)

Sprinkle the cheese over the top and close the lid again. Return to the oven for 10 minutes so that the cheese can melt.

Then, remove the lid and place under the grill for a few minutes to crisp up the top, keeping a close eye to prevent it burning.

Let the lasagne rest for 5-10 minutes before serving.

Comfort

Mob Classic

Dried Puy Lentils

Lentil

Gram

Button Mushroom

Mushroom

White Onion

Onion

Garlic Clove

Garlic

Sun Dried Tomato

Tomato

Stock Cube

Tomato Purée

Tablespoon

Plum Tomato

Lasagne

Sheet

Harissa

Vegan Cheese

Salt + Pepper

Pasta

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