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One pot Flexitarian LasagneOne pot Flexitarian Lasagne
One pot Flexitarian Lasagne
One pot Flexitarian Lasagne
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Recipe - SuperValu Online
One pot Flexitarian Lasagne
One pot Flexitarian Lasagne
Prep Time10 Minutes
Servings6
Cook Time45 Minutes
Ingredients
250 g Beef Steak Mince
100 g Cheddar Cheese grated (or mozzarella)
1 tin Chopped Tomatoes
4 cloves Garlic
250 g Lasagne Sheets fresh
500 g Mushrooms diced finely
150 g Red Lentils
1 - Red Onion
Salt
Black Pepper
100 g Sundried Tomatoes diced finely
1 tbsp SuperValu Signature Tastes Harissa Sauce
2 tbsp Tomato Puree
1 - Vegetable Stock Cube
Directions
  1. Finely chop the onion and mushrooms. Finely chop or grate the garlic. Roughly chop the sun dried tomatoes. Rinse the lentils.
  2. Use the oil from the sun dried tomatoes to fry off the mince in a large, ovenproof pot until golden brown - about 5 - 10 mins, then remove the mince from the pot and set aside.
  3. Add a little more oil and the onion and garlic into the pot and cook until they’re softened and translucent, for about 5 minutes.
  4. Add the mushrooms and sun-dried tomatoes. Season well with salt and pepper, and saute until the liquid has evaporated and the mushrooms start to brown and caramelise - about 8- 10 mins.
  5. Meanwhile, boil the kettle and stir the stock cube through 700ml of boiling water.
  6. Pre-heat the grill to high.
  7. Once the mushrooms have started to brown, add the harissa if using, and the tomato puree and plum tomatoes, crushing them into the pot with the back of a fork. Add the mince back to the pan along with the lentils and stock. Season well with salt and pepper, and stir. Simmer on medium-high for 15 minutes until the sauce has thickened and become glossy.
  8. Break up the lasagne sheets into large pieces and add them to the pot, pushing them down so they’re submerged and bubble away for 5 minutes to cook the lasagne sheets through.
  9. Sprinkle the cheese over the top and place the pot under the grill for 5 minutes, or until the cheese is golden and bubbling.
  10. Let the lasagne rest for 5-10 minutes before serving with a green salad, crusty garlic bread or steamed vegetables. Enjoy!
10 minutes
Prep Time
45 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
250 g Beef Steak Mince
SuperValu Signature Tastes Irish Hereford Beef Steak Mince (454 g)
SuperValu Signature Tastes Irish Hereford Beef Steak Mince (454 g)
Only €4
€4.00€8.81/kg
100 g Cheddar Cheese grated (or mozzarella)
SuperValu Light Red Grated Cheddar Cheese (200 g)
SuperValu Light Red Grated Cheddar Cheese (200 g)
€1.75€8.75/kg
1 tin Chopped Tomatoes
SuperValu Chopped Tomatoes (400 g)
SuperValu Chopped Tomatoes (400 g)
€0.55€1.38/kg
4 cloves Garlic
SuperValu Loose Garlic (1 Piece)
SuperValu Loose Garlic (1 Piece)
€0.49
250 g Lasagne Sheets fresh
SuperValu Italian Lasagne Sheets (250 g)
SuperValu Italian Lasagne Sheets (250 g)
€1.85€7.40/kg
500 g Mushrooms diced finely
SuperValu Closed Cup Mushrooms (250 g)
SuperValu Closed Cup Mushrooms (250 g)
Only 79c
€0.79€3.16/kg
150 g Red Lentils
SuperValu Red Lentils (500 g)
SuperValu Red Lentils (500 g)
€1.09€2.18/kg
1 - Red Onion
SuperValu Red Onion (1 kg)
SuperValu Red Onion (1 kg)
€2.19/kg€2.19/kg
Salt
SuperValu Table Salt (750 g)
SuperValu Table Salt (750 g)
€0.50€0.67/kg
Black Pepper
Funky Soul Ground Black Pepper (41 g)
Funky Soul Ground Black Pepper (41 g)
€0.89€21.71/kg
100 g Sundried Tomatoes diced finely
Sacla Anti Paste Sun Dried Tomatoes (280 g)
Sacla Anti Paste Sun Dried Tomatoes (280 g)
€4.49€16.04/kg
1 tbsp SuperValu Signature Tastes Harissa Sauce
SuperValu Signature Tastes Harissa Sauce (245 g)
SuperValu Signature Tastes Harissa Sauce (245 g)
€2.49€10.16/kg
2 tbsp Tomato Puree
Antonella Tomato Concentrate Paste (130 g)
Antonella Tomato Concentrate Paste (130 g)
€2.35€18.08/kg
1 - Vegetable Stock Cube
Oxo Vegetable Stock Cubes 12 Pack (71 g)
Oxo Vegetable Stock Cubes 12 Pack (71 g)
€2.69€37.89/kg

Recipe

  1. Finely chop the onion and mushrooms. Finely chop or grate the garlic. Roughly chop the sun dried tomatoes. Rinse the lentils.
  2. Use the oil from the sun dried tomatoes to fry off the mince in a large, ovenproof pot until golden brown - about 5 - 10 mins, then remove the mince from the pot and set aside.
  3. Add a little more oil and the onion and garlic into the pot and cook until they’re softened and translucent, for about 5 minutes.
  4. Add the mushrooms and sun-dried tomatoes. Season well with salt and pepper, and saute until the liquid has evaporated and the mushrooms start to brown and caramelise - about 8- 10 mins.
  5. Meanwhile, boil the kettle and stir the stock cube through 700ml of boiling water.
  6. Pre-heat the grill to high.
  7. Once the mushrooms have started to brown, add the harissa if using, and the tomato puree and plum tomatoes, crushing them into the pot with the back of a fork. Add the mince back to the pan along with the lentils and stock. Season well with salt and pepper, and stir. Simmer on medium-high for 15 minutes until the sauce has thickened and become glossy.
  8. Break up the lasagne sheets into large pieces and add them to the pot, pushing them down so they’re submerged and bubble away for 5 minutes to cook the lasagne sheets through.
  9. Sprinkle the cheese over the top and place the pot under the grill for 5 minutes, or until the cheese is golden and bubbling.
  10. Let the lasagne rest for 5-10 minutes before serving with a green salad, crusty garlic bread or steamed vegetables. Enjoy!