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
1 brown onion, diced
1 tsp smoked paprika
1 tsp ground cumin
4 cloves garlic, crushed and finely chopped
200g white button mushrooms, grated
1 zucchini, grated
1 carrot, grated
800g of canned tomatoes
400g lentils, drained and rinsed
⅓ cup tomato paste
8 lasagne sheets - broken into pieces
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 onion, smoked paprika, cumin and garlic. Cook for 5 minutes, or until the onion becomes translucent.
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.
Ingredient Swaps
Brown onion for red onion.
Paprika and cumin for any spices you have.
Change up vegetables for what’s in season - frozen peas, corn, grated broccoli, grated parsnips.
Lentils for beans.
Halloumi for any grated cheese.
Protein Suggestions
Add 400-500g beef mince.
Two Raw Sisters App
Feel in control with daily inspiration, seasonal recipes, simple prep ideas, a customised shopping list, and our new cook mode. Our community loves the curated feed of favourites, handpicked by Margo and Rosa.