One Pan Lasagne
This clever one pan meal makes use of your freezer and pantry staples - and we must say it is DELICIOUS! Be time efficient, double the recipe - one for dinner and one for the freezer.
Serves: 4
Time: 40 minutes
Ingredients –
2 tbsp cooking oil
250g beef mince - optional
1 brown onion, diced
1 tsp smoked paprika
1 tsp ground cumin
6 cloves garlic, crushed and finely chopped
200g white button mushrooms, grated
1 zucchini, grated
1 carrot, grated
2x 400g cans of chopped tomatoes
400g can of lentils, drained and rinsed
⅓ cup tomato paste
8 broken lasagne sheets
200g halloumi, grated
Method –
Preheat the oven to 180C.
Heat the oil in an oven proof pan, such as a cast iron pan. Once hot, add the beef mince (if using), onion, smoked paprika, cumin and garlic. Cook for 5 minutes, or until the onion becomes translucent and the mince is browned.
Add the grated mushrooms, zucchini and carrot. Stir together and cook for a further 5 minutes.
Add the canned tomatoes, lentils and tomato paste. Bring to the boil and simmer for 5 minutes.
Add the broken lasagne sheets and allow to simmer for 8 minutes.
Once the lasagne sheets have softened, remove the pan from the heat and evenly top with the grated halloumi.
If you are wanting to freeze this for another time, this is when you would cover and put it in the freezer. Alternatively place in the oven to cook for 15 minutes, or until the halloumi has melted and turned golden and crispy.
Any leftovers will keep in an airtight container in the fridge for up to 4 days. Simply reheat and enjoy.
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