Lentil and Ricotta Easy Frypan Lasagne

I stumbled across this recipe a while ago and have adapted it with extra herbs and veggies to make an easy meal that tastes like lasagne - without the hour of preparation.  Wilbur went back for seconds without realising there was no meat - he is finding lentils are actually tasty! Plus it is a great way to use up a few bottom of the crisper veg, reducing waste.     Enjoy!   Colleen               

Lentil lasagne by Feed Your Inner Cook

Lentil lasagne by Feed Your Inner Cook

Preparation   5 minutes

Cooking       15 minutes frying then 15 - 20 mins baking in oven

Serves            4 - 6  especially if served with salads

Ingredients

splash olive oil

1 brown onion - diced

1 garlic clove - crushed

1 tablespoon tomato paste

1 (400 gram approx) tin brown lentils - drained and rinsed

1 tablespoon balsamic vinegar

1 zucchini, grated and squeezed of excess liquid ( in a Chux cloth or teatowel)

1  400 g tin diced tomatoes plus 1/4 tin water -ie rinse the tin

3 big handfuls baby spinach leaves

Pepper, some fresh rosemary chopped, or thyme OR dried herbs

big handful fresh basil leaves - torn - reserve some for garnish

a little fresh parsley - chopped

shake of dried chilli flakes (optional)

2 fresh lasagne sheets (usually in the supermarket fridge section) - tear into large ribbons

150 - 200 gram tub Smooth ricotta  (one of the few times I prefer tub to fresh ricotta)

2 cups grated cheese

some grated parmesan cheese

few cherry tomatoes - halved (optional)

Method

Preheat oven to  190℃

In a large frypan (check it is safe to go into oven OR cook then pour into oven pan later)

warm the oil and gently fry the onion until soft

Stir in the garlic and the tomato paste then the drained lentils and balsamic vinegar.

Add the grated zucchini, diced tomatoes, water from the tin, then spinach leaves.

Just cook until spinach begins to wilt - a few minutes.

Add your fresh and dried herbs plus some pepper and chilli flakes.

Stir to combine, turn off the heat.

Spoon 1/4 of the mixture into a bowl to add back in later.

Place the torn lasagne sheets over the cooked mixture in a single layer, tucking a few pieces into the mixture.

Spoon the 1/4 reserved mixture back over the lasagne sheets.

Using a teaspoon, dollop ricotta all over, then, half swirl some of the dollops through a little bit.

Sprinkle over the grated cheese and grated parmesan.

Arrange the halved cherry tomatoes on top, pushing in slightly.

Sprinkle with a scattering of dried herbs if desired.

Pop the pan into oven and bake for approx 15 - 20 minutes until golden and cheese oozes.

Garnish with reserved basil leaves if desired.  TIP - rub a tiny bit of olive oil over the fresh basil leaves before garnishing so they don't wilt too quickly on the hot topping.

Serve with a green salad.

Enjoy!   Colleen