Vegan one-pan lasagne

Ingredients

2 tablespoons olive oil

1 medium onion, peeled and finely diced

4 garlic cloves, minced or finely diced

1 medium carrot, finely diced (no need to peel)

2 celery sticks, finely diced

1 x 400g tin of chopped tomatoes

2 x 400g tins of green lentils, drained

2 tablespoons soy sauce

1 teaspoon mixed herbs

½ teaspoon sugar

½ teaspoon cinnamon

2 tablespoons tomato paste

8 lasagne sheets

100g Angel Food cheddar or mozzarella

Optional to serve: lemon kale pesto and pink pickled onions

Instructions

1.     Peel the onion and garlic, then finely dice onion, garlic, carrot and celery.

2.     Put a large deep frying pan (or large pan) on medium heat and add the oil. When heated, add the onion, carrot (no need to peel the carrot), celery and garlic. Cook for about 10 minutes, stirring regularly, until onion is softening and starting to brown.

3.     Add the chopped tomatoes, lentils (including the liquid the lentils are in), soy sauce, herbs, sugar, cinnamon and tomato paste. Refill one of the cans with water, and add that too. Stir gently to combine.

4.     Once it’s back to a simmer, break the lasagne sheets in half and nudge them into the sauce. Cover with a lid and simmer gently for 10 to 12 minutes or until the pasta is cooked.

5.     To avoid the pasta breaking up, only stir a couple of time during cooking, and be gentle! Add more water if the sauce becomes too dry.

6.     When the lasagna is cooked, grate or crumble the cheese and sprinkle it over the top.

7.     Before serving (in wide shallow bowls), dollop on kale pesto and, if you like, some quick pickled red onion and lashings of fresh black pepper.