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One Pot Vegan Lasagne
50 minServes 6Nutri-Score B€€
B
50 min
50 minOne Pot Vegan Lasagne
what you need
Ingredients
lasagne sheets (broken into pieces)Grains250 g
mushrooms (sliced)Produce300 g
lentils (cooked)Pantry250 g- plum tomatoes (canned, chopped)Pantry800 g
- sun dried tomatoes (chopped)Pantry80 g
- harissaPantry30 g
garlic (minced)Produce3 pieces
onion (finely chopped)Produce1 piece
olive oilPantry30 ml- vegetable stockPantry700 ml
vegan cheese (grated)Fresh200 g
saltSpices5 g
black pepper (ground)Spices2 g
per serving
Nutrition
293kcal
- Carbs
- 41 g
- Proteins
- 13 g
- Fat
- 9 g
what you’ll use
Tools
Dutch oven
wooden spoon
step by step
Method
- Step 1
Soften the aromatics
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic and cook until soft and fragrant.
- Step 2
Build the sauce base
- Add the mushrooms and cook until they release their liquid and start to brown.
- Stir in the harissa, sun dried tomatoes and plum tomatoes.
- Add the lentils and pour in the vegetable stock, then season with salt and pepper.
- Step 3
Add the lasagne sheets
- Break the lasagne sheets straight into the sauce and stir so they are fully submerged.
- Simmer, stirring occasionally, until the pasta is tender and the sauce has thickened.
- Step 4
Finish with cheese
- Stir most of the vegan cheese through the lasagne.
- Scatter the remaining cheese on top, cover and let it melt.
- Step 5
Rest and serve
- Take the pot off the heat and let the lasagne rest before serving.