Name: One pan lasagne
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped finely; 2 garlic cloves, crushed; 400g can brown lentils, drained, rinsed; 400g jar arrabbiata pasta sauce; 375g packet fresh lasagna sheets; 60g baby spinach leaves; 1½ cups (360g) firm ricotta, crumbled; 1½ cups (150g) coarsely grated pizza cheese; Fresh small basil leaves, to serve

One pan lasagne

Keep your mess to a minimum with this one pan lasagne, sure to satisfy all.

Skip to Recipe

Serves 6

Prep

10M

Cook

35M

Resting

Total

45M

Craving a hearty, no-fuss dinner? This vegetarian one-pan lasagne is a game-changer! Packed with rich tomato sauce and creamy cheese, it’s an easy, delicious, and healthy meal that requires minimal cleanup. Perfect for busy weeknights, this recipe brings comfort and convenience straight to your dinner table.

Ingredients

2 tablespoons olive oil

1 large onion, chopped finely

2 garlic cloves, crushed

400g can brown lentils, drained, rinsed

400g jar arrabbiata pasta sauce

375g packet fresh lasagna sheets

60g baby spinach leaves

1½ cups (360g) firm ricotta, crumbled

1½ cups (150g) coarsely grated pizza cheese

Fresh small basil leaves, to serve

Method

Step 1

Heat oil in a deep 20cm frying pan (see tip) over medium-high heat. Cook onion and garlic, stirring, for 5 minutes or until onion softens. Add lentils, pasta sauce and ¾ cup (180ml) water, bringing to a simmer. Cook for 20 minutes or until sauce reduces slightly.

Step 2

Tear lasagna sheets lengthways into long strips. Set strips aside and save any small broken pieces. Sprinkle small broken pasta pieces and spinach into pan with sauce mixture. Stir gently to combine.

Step 3

Insert the long pasta strips, standing upright, into the mixture. Bring pan to the boil over high heat. Cover pan with foil and reduce heat to low. Cook, covered, for 5 minutes or until pasta is tender.

Step 4

Preheat oven grill. Uncover pan and scatter lasagna with both cheeses. Grill for 5 minutes or until cheese begins to brown. Cover and stand for 5 minutes. Scatter with basil leaves before serving.

Tip

You need a frying pan with an ovenproof handle for this one pan lasagne, or you can cover the handle with a few layers of foil to protect it from the heat of the grill. Alternatively, use a 3-litre (12-cup) flameproof roasting pan instead of the frying pan. Instead of tearing the pasta into long strips, simply tear it all into bite-sized pieces; mix the pieces into the spinach and pasta sauce mixture, then cook the lasagna as directed.

Ingredients

Method

Tip

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