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.
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protein
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TRY MORE RECIPES using crumbled tempeh
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.
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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 pasta is 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.
User comments (11)
Will need to add a bit of water as and when once the lasagne goes in. Otherwise it sticks quite a lot
Had to keep adding more water whist stirring the lasagne sheets as was sticking to the bottom quite a bit.
Lacked depth of flavour
A great diversity of ingredients that go together well to make a very tasty meal.
Delicious. It talks about the noodles being ready but it should say pasta
The recipe tasted nice and shows you don’t need beef mince and bechanel sauce. However I think the cauliflower also required blitzing for the cooking time. I had to lengthen the cooking time so the cauliflower had time to soften but additional water was needed as it started sticking to the pan. Clearer instructions would have avoided this. Thanks 😊
I have loved every one of your recipes so far! I used mince in this as it’s what I had and it was for a family meal and used cheddar and pecorino (our fave cheese) on the top. Kids inhaled it! Thank you so much
Delicious, very, very tasty
Really good
The broken up Lasagne shards, did not cook, even after cooking for much longer. If I cook again, I will cook the Lasagne separately and add at the end. However, I loved the variety of ingredients to feed our Gut Microbiome.
To make it vegan I did not use the parmesan cheese, not a major fan of vegan cheese as is it processed and does not taste very good. I also used normal pasta sheets. It was very tasty and easy to make, left overs reheat well in the microwave. I might try adding a tin of chopped tomatoes the next time I make it.