Scruffy One-pan Lasagna
We recommend using a food processor to do the chopping in this full-of-veg one-pan pasta. It not only makes prep faster, it brings a satisfying textur...e. We have used crumbled tempeh to add protein to this dish, but if you like you could use minced beef or well-drained and crumbled tofu instead. Read more We recommend using a food processor to do the chopping in this full-of-veg one-pan pasta. It not only makes prep faster, it brings a satisfying texture. We have used crumbled tempeh to add protein to this dish, but if you like you could use minced beef or well-drained and crumbled tofu instead.
points
protein
fibre
points
protein
fibre
NUTRITION PER SERVING (Read more)
Notes
To crumble your tofu drain it and place onto a plate. Press down using clean hands. You can also use some kitchen roll to absorb extra moisture. Then take your hands and crumble it up, shredding any large pieces, until it is all in small pieces.
points
protein
fibre
Ingredients
Method
Gather and prepare your ingredients. If you have a grill, preheat it to medium-high.
Heat the olive oil in a large, ovenproof pan. Add the onion, carrot, and celery with a sprinkle of salt and pepper. Cook, stirring often, for 4-5 minutes, until softened.
Add the cauliflower and cook for 2-3 minutes, until softened.
Add the garlic, sundried tomato paste, miso, paprika, and oregano. Cook for 1-2 minutes, until darkened and fragrant.
Add the tempeh, lentils, tomato passata, and water. Cook for 4-5 minutes, until reduced.
Add the spinach and cook for 2-3 minutes, until wilted. Then stir through the tahini. Adjust seasoning to taste. You may need to add the spinach in several batches, allowing the leaves to wilt down before adding more.
Stir through the broken lasagne sheets. Lower the heat slightly, cover, and cook for 10-12 minutes, until the noodles are tender. Uncover every few minutes to stir. Stirring in the broken lasagne sheets may feel a little awkward - do your best to submerge them in the sauce. It will become easier as they soften.
Sprinkle with cheese. Place under the grill and cook for 1-2 minutes, until the cheese melts. This step is optional. If you don’t have a grill you can simply grate cheese on the lasagna once it's been served.
Notes
To crumble your tofu drain it and place onto a plate. Press down using clean hands. You can also use some kitchen roll to absorb extra moisture. Then take your hands and crumble it up, shredding any large pieces, until it is all in small pieces.
Related recipes for you
-
Free!Family Meals 4.3
Mixed Bean Chilli and Sweet Potato Pie
-
Free!Tofu and Tempeh 4.8
One Pan Black Bean, Tofu, and Rainbow Rice Bake
-
Free!Fusion 4.6
Samosa Pie
-
Free!Tray Bakes 4.8
Spicy Shredded Tofu Tacos with Avocado and Coriander
-
Free!Soups 4.5
Spanish-style Lentil, Potato, and Tempeh Stew
-
Free!Eggs 4.8
Chilli Poached Eggs
-
Free!Tofu and Tempeh 4.8
Loaded Sweet Potato Rounds
-
Free!Tofu and Tempeh 4.8
Creamy Aubergine, Potato and Tempeh Bake
-
Free!Budget Friendly 4.4
Singapore Noodles with Tempeh Carrots and Parsnips
-
Free!Summer Celebrations 3.0
Whipped Garlic and Herb Tofu with Roasted Cherry Tomatoes
-
Free!Light Lunches 4.8
Vietnamese Style Noodle Bowls with Sticky Tofu
-
Free!Freezer Fillers 4.8
Buckwheat Enchiladas
-
Free!Salads 4.7
Tofu and Black Bean Taco Salad
-
Free!Asian 4.7
Pan-fried Mushroom and Tofu Spring Rolls
-
Free!Pancakes 3.7
Red Lentil Pancakes Filled with Spiced Tofu
-
New!Tray Bakes 4.5
Tofu, Chickpea, and Chermoula Yoghurt Traybake
-
Smoothies 4.3
Silken Tofu & Berry Smoothie
-
Stir Fries 4.7
Tofu, Peanut, and Ginger Stir-fry
-
Curries 4.6
Tempeh and Red Lentil Keema-style Curry
-
Soups 4.3
Butternut Squash, Red Lentil, Chickpea and Tofu Stew