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Vegan Skillet Lasagne

A wonderful one pot dish, speedy and simple to make. Leftovers can be reheated in the oven to serve the following day.

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Overview

Serves 4

Preparation time: 15 minutes

Cooking time: 20 minutes

What’s Good About It?

A fabulous one pot meal packed with fibre, protein and antioxidants.

Did You Know?

You can make this in advance and keep in the fridge for 2-3 days. It can also be portioned and frozen if wished.

Ingredients

1 tbsp. olive oil

1 onion, chopped

1tsp chopped garlic

1 red pepper, seeded and diced

8 button mushrooms, halved

1 can (400g) green or brown lentils, drained

100g baby spinach leaves

500g jar of pasta sauce

1 can chopped tomatoes

4 sheets gluten free lasagne sheets, roughly broken

 

Vegan cheese sauce

349g silken tofu, drained

2tsp apple cider vinegar

1/2 tsp garlic salt

3 Tbsp. nutritional yeast

2 Tbsp. cornflour

1/2 tsp smoked paprika

 

Instructions

 

  1. Make the vegan sauce – place everything in a blender and process until smooth.
  2. Heat the oil in a large shallow saute pan and fry the onion, garlic, pepper, mushroom for 3-4 minutes
  3. Tip in the lentils, spinach, pasta sauce, tomatoes and simmer for 5 minutes
  4. Stir in the broken pasta and simmer for 5 minutes. Stir during cooking.
  5. Spoon over the vegan sauce in dollops. Cover and cook for a further 5 minutes.
  6. Scatter with basil leaves if wished to serve.

 

Nutrition per serving 378kcal, Fat 8.8g, Carbohydrates 47.4g, Protein 22.3g

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