Name: Cheesy Lentil and Vegetable Frying Pan Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-Inspired
Ingredients: 1 cup dried lentils (brown or green); 2 tbsp olive oil; 1 onion, finely chopped; 2 garlic cloves, minced; 1 zucchini (courgette), diced; 1 cup mushrooms, sliced; 1 bell pepper, chopped; 2 cups tomato sauce or crushed tomatoes; 1 tbsp tomato paste (optional); 1 tsp dried oregano; 1 tsp dried basil; Salt and pepper, to taste; 4–5 short or broken lasagne sheets; 1 cup shredded mozzarella (or mozzarella + cheddar blend); 2 tbsp grated Parmesan (optional); Fresh basil or parsley, for garnish

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Why You’ll Love This Recipe

It combines nutritious lentils and vegetables with indulgent melted cheese for a satisfying, balanced dish.
Cooking everything in one pan (or skillet) keeps things simple and cuts down on cleanup.
The layered approach gives you lasagne flavour and texture without assembling a full oven bake.
Versatile enough to swap in your favourite veggies or cheese and make it your own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dried lentils (such as brown or green)
Mixed vegetables (for example: zucchini/courgette, mushrooms, bell pepper, onion)
Garlic cloves (minced)
Olive oil
Tomato sauce or crushed tomatoes
Tomato paste (optional, for deeper flavour)
Dried herbs (such as oregano, basil)
Salt and pepper
Short lasagne sheets (or broken pieces of lasagne-pasta sheets)
Shredded cheese (mozzarella or a blend like mozzarella + cheddar)
Grated Parmesan (optional)
Fresh herbs (like parsley or basil) for garnish

Directions

Heat a generous splash of olive oil in a deep frying pan or large skillet over medium heat. Add chopped onion and garlic, sauté until softened and fragrant.
Add your chopped vegetables (e.g., zucchini, mushrooms, bell pepper) and cook until they begin to soften. Season with salt and pepper and stir in dried herbs (oregano, basil).
Stir in the lentils (rinsed if needed) and pour in the tomato sauce (or crushed tomatoes) plus a little water if necessary so the lentils and vegetables have enough liquid. Add tomato paste if using for more depth. Bring to a simmer and cook until the lentils are tender and the sauce has thickened.
Break lasagne sheets into pieces that will fit in the pan, then layer them over the lentil-vegetable mixture so they sit just under the surface of the sauce. Press gently so they’re partially submerged. Cover the pan and cook until the pasta is tender (check one piece).
Once the pasta layer has cooked through, sprinkle a generous layer of shredded cheese over the top, then add some grated Parmesan if desired. Cover briefly and reduce heat so the cheese melts. If your pan has a lid that can go under a grill safely, you could finish under a broiler/grill for a minute to brown the top.
Remove the pan from heat and let it rest for a couple of minutes so the layers set slightly. Garnish with fresh chopped herbs and serve straight from the pan.

Servings and timing

Makes approximately 4–6 servings.
Preparation time: ~10–15 minutes.
Cooking time: ~25–30 minutes.
Total time: ~35–45 minutes.

Variations

Use different vegetables: swap in eggplant (aubergine), spinach, kale or roasted red peppers for variety.
Make it spicier: add red pepper flakes, chopped jalapeños or smoked paprika to the sauce.
Change up the cheese blend: try mozzarella + feta, or add goats’ cheese for tang.
Make a gluten-free version: use gluten-free pasta sheets or broken gluten-free lasagne sheets.
Add creamy layer: stir in a little ricotta or cream cheese just before layering the pasta for extra richness.
For extra protein: add cooked chickpeas or drained canned beans alongside the lentils.

Storage/Reheating

To store: Let the pan dish cool, then transfer leftovers into an airtight container and refrigerate for up to 2-3 days.
To reheat: Place in an oven-safe dish and heat at ~160-170 °C (≈325-340 °F) for about 10-15 minutes until warmed through and cheese is melty. Microwaving works in a pinch but will soften the pasta more.
Note: The layering and one-pan method make this dish easiest when served fresh, but leftovers still taste great.

FAQs

1. Can I skip the lentils?

Yes — you could use extra vegetables or swap in cooked beans instead of lentils, but lentils add a hearty texture and good protein.

2. Do I have to use lasagne sheets?

They work best for the layered effect, but you could use broken lasagne sheets, short pasta pieces, or even oven-roasted vegetable “sheets” (like zucchini slices) if you prefer.

3. My pasta layer is still hard — what went wrong?

It may not have had enough liquid or the layer was too thick. Ensure the pasta is partially submerged in sauce and simmer until tender before adding the cheese top.

4. Can I make this dairy-free or vegan?

Yes — use dairy-free cheese alternatives and ensure your sauce uses plant-based milk (if adding creaminess) or skip the cheese topping and finish with a nut-based “cheese” crumble.

5. My vegetables released too much water and the dish is watery — how can I fix that?

After sautéing the vegetables, cook without lid for a few minutes to let excess liquid evaporate before adding lentils and sauce. Then simmer to reduce before layering pasta and cheese.

6. Is this suitable for kids?

Yes — the pasta and melted cheese make it kid-friendly. You may want to keep the seasoning mild and chop the vegetables smaller for easier eating.

7. Can I make this ahead of time?

You can prepare the lentil-vegetable sauce ahead and then when ready to serve, add the pasta layer and cheese in the pan and finish cooking. Best served fresh for cheese melt.

8. What side dishes go well with this?

A crisp green salad or steamed green beans work well to balance the richness. Garlic bread or roasted vegetables also pair nicely.

9. How do I stop the cheese from burning before everything is hot?

If you’re worried, cover the pan after adding cheese so it melts gently, or remove the lid for the final minute to brown. If your pan is oven-safe you can finish under a grill for brief browning.

10. Can I double the recipe for a larger crowd?

Yes — just use a larger or deeper pan and potentially increase liquid a little so the pasta layer cooks fully. You may need a few extra minutes of cooking time for a larger batch.

Conclusion

This Cheesy Lentil and Vegetable Frying Pan Lasagne is an easy, flavourful way to enjoy everything you love about lasagne—vegetables, hearty lentils, gooey cheese—while keeping things simple with one pan. It’s perfect for a mid-week meal that doesn’t compromise on comfort or taste. Serve it straight from the pan, dig in and enjoy!

Why You’ll Love This Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating

FAQs

1. Can I skip the lentils?

2. Do I have to use lasagne sheets?

3. My pasta layer is still hard — what went wrong?

4. Can I make this dairy-free or vegan?

5. My vegetables released too much water and the dish is watery — how can I fix that?

6. Is this suitable for kids?

7. Can I make this ahead of time?

8. What side dishes go well with this?

9. How do I stop the cheese from burning before everything is hot?

10. Can I double the recipe for a larger crowd?

Conclusion

Cheesy Lentil and Vegetable Frying Pan Lasagne

Ingredients

Instructions

Notes

Nutrition