Think lasagne, but faster, simpler—and with a stovetop twist! This skillet lasagne combines tender pasta, a rich lentil ragu, and a silky white sauce in one mouthwatering meal.
You will need
Serves 6
- 2 tablespoons olive oil
- 2 tins brown lentils, drained and rinsed
- 1 brown onion, diced
- 4 garlic cloves minced
- 2 cans diced tomatoes
- 1 vegan beef-style stock cube
- 1 cup water
- 3 tablespoons Italian herb mix
- 6 lasagne sheets, cut into quarters
- 2 tablespoons Italian herbs dried
- Vegan cheese (Optional)
For the white sauce:
- 1 cup soaked cashews
- 1 cup water
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
To serve:
- Fresh parsley
- Fresh basil
Recipe: Koori Kitchen / Georgia Smith
Directions
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Step 1
In a skillet on medium heat, add the oil and onion and cook for 2 minutes or until translucent. Then add the garlic, drained lentils, diced tomatoes and both kinds of Italian herbs.
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Step 2
Bring to a boil and add the crumbled vegan beef-style stock cube and 1 cup of water.
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Step 3
Add the lasagne sheets making sure that they are all covered, add more water if needed and cover with a lid for 20–25 minutes or until the lasagne sheets have cooked through. Make sure you stir every couple of minutes so the sheets don’t stick together.
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Step 4
In a blender, add the soaked cashews,1 cup water, nutritional yeast and salt. Blend until completely smooth and add more water if necessary.
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Step 5
Add the white sauce on top of the lasagne and top with vegan cheese (optional), and bake in the oven for 15 minutes.
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Step 6
Once the lasagne is brown on the top, remove it from the oven and top with fresh herbs.
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Recipe: Koori Kitchen / Georgia Smith
