This fuss-free one-pan lasagne is packed with 32g of protein and topped with creamy tofu cheese and seasonal kale pesto. Inspired by the fab @thefirstmess, it makes 4 servings and combines lentils with fresh vegetables for a delicious meal.
1: Fry the onion, carrot, celery, and garlic.
2: Turn the heat down, then pour in the chopped tomatoes.
3: Fill the tin with water to the top and pour the water into the pan, along with the soy sauce, rosemary, lentils, and pinches of salt and pepper.
4: Stir then break the lasagne sheets in half and push them into the sauce.
5: Simmer for 10-12 minutes or until the lasagne is al dente, adding more water if the sauce becomes too dry.
6: Add the tofu cheese ingredients to a food processor with pinches of salt and pepper. Process into a creamy cheese consistency, then season to taste.
7: Rinse out the food processor, then add the kale pesto ingredients along with pinches of salt and pepper, and a few tablespoons of olive oil. Process into a runny pesto, adding more olive oil until it reaches the right consistency.
8: Dollop the tofu cheese over the lasagne, then pop it under a hot grill for a minute to heat through the tofu cheese.
9: Drizzle over the kale pesto to serve.
