One-Pot Mushroom & Leek Lasagne

By Liberty MendezPublished: Apr 4, 2023

Okay, calling this a lasagne, might be a stretch, but this one-pot mushroom lasagne is an easy win. No faffing around with layering, or different pots and pans, it's an all-in-one-pan, bung it in the oven kinda vibe, and we're here for it.

Advertisement - Continue Reading Below

Yields:: 4 - 6 serving(s)
Prep Time:: 15 mins
Cook Time:: 50 mins
Total Time:: 1 hr 5 mins

Ingredients

1 tbsp.
olive oil
250 g
chestnut mushrooms, finely sliced
2
leeks, halved and finely sliced
2 tbsp.
fresh thyme, finely chopped, plus extra to serve
2
garlic cloves, grated
Pinch chilli flakes
300 ml
double cream
1
vegetable stock cube
50 g
Parmesan, finely grated, plus extra to serve
250 g
fresh lasagne sheets
125 g
mozzarella

Directions

1. Step 1Heat oven to 220ºC (200ºC Fan).
2. Step 2In an oven-proof saucepan or casserole dish over medium heat, add oil and then add the mushrooms and leeks, fry for 8-10 mins, stirring occasionally until softened and the water released from the mushrooms has evaporated.
3. Step 3Add the thyme, garlic and chilli flakes and fry for 30 secs until fragrant. Add in 200ml double cream, the stock cube and 250ml boiling water, stir and bring to a simmer. Simmer for 10 mins until you have a thick creamy sauce and stir in the Parmesan. Add the fresh lasagne sheets, stir until coated and simmer for 3 mins until the pasta is cooked with a slight bite.
4. Step 4Pour over the remaining cream and tear the mozzarella and place on top, bake for 25 mins until bubbling and golden.
5. Step 5Serve into bowls and top with a grating of Parmesan and sprinkle of chilli and thyme.