Name: Lentil and kale skillet lasagne
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 2 tablespoons olive oil; 1 large onion (200g), chopped finely; 2 cloves garlic, crushed; 400 grams jar arrabbiata pasta sauce; 400 grams can lentils, drained, rinsed; 100 grams cavolo nero, trimmed, chopped; 375 grams packet fresh lasagne sheets; 1½ cups (360g) firm ricotta, crumbled; 1½ cups (150g) coarsely grated pizza cheese; fresh small basil leaves, to serve

This lentil and kale lasagne is a vegetarian twist on comfort food full of nutritious legumes and vegies. In an easy one-pot skillet pan saves cleaning.

Lentils are a staple in Mediterranean cuisine. They’re fast-cooking, highly nutritious and make an excellent alternative to meat in this lasagne, to which we’ve added kale for an even greater nutrient boost. Instead of breaking the pasta into long strips, simply break it all into bite-sized pieces and mix into the cavolo nero and pasta sauce mixture in step 3. Cook the lasagne as directed in step 4.

Looking for more vegetarian lasagne recipes or more one-pot meals?

Ingredients

2 tablespoons olive oil

1 large onion (200g), chopped finely

2 cloves garlic, crushed

400 grams jar arrabbiata pasta sauce

400 grams can lentils, drained, rinsed

100 grams cavolo nero, trimmed, chopped

375 grams packet fresh lasagne sheets

1½ cups (360g) firm ricotta, crumbled

1½ cups (150g) coarsely grated pizza cheese

fresh small basil leaves, to serve

Method

1.Heat the oil in a deep 30cm frying pan or shallow casserole dish (see tip) over medium-high heat; cook onion and garlic, stirring, for 5 minutes or until onion softens. Add pasta sauce, lentils and ¾ cup (180ml) water; bring to a simmer. Cook for 20 minutes or until sauce reduces slightly. Season to taste.

2.Meanwhile, place cavolo nero in a bowl with enough boiling water to cover. Stand for 1 minute; drain well.

3.Tear lasagne sheets lengthways into strips; set long strips aside and save any small broken pieces. Sprinkle small broken pasta pieces and cavolo nero into pan with lentil mixture; stir gently to combine.

4.Insert long pasta strips, standing upright, into the mixture. Bring the pan to the boil over high heat. Reduce heat to low; cook, covered, for 10 minutes or until pasta is tender.

5.Preheat grill.

6.Top lasagne with both cheeses; place under grill for 5 minutes or until cheeses begin to brown. Cover; stand for 5 minutes. Serve topped with basil.

Make sure the frying pan you use has an ovenproof handle; you could use a 3-litre (12-cup) flameproof roasting pan instead.
Do ahead This recipe can be made to the end of step 4 a day ahead.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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