Creamy Mushroom Skillet Lasagne with Pesto & Ricotta

Steps

1. Before you start. Preheat oven to 220°C/200°C fan bake. If you don’t have a large oven-proof fry-pan, set aside a medium sized baking dish.
2. Prep veggies. Prep onion, garlic, mushrooms, carrot and courgette. Set aside separately.
3. Cook lasagne. Heat oil in a large oven-proof fry-pan on high heat. Cook onion, garlic and mushrooms for 4-5 minutes, until softened and browned. Add Italian fennel spices, porcini powder and carrot to pan and cook for about 30 seconds, stirring, until fragrant.
4. Add stock, canned tomatoes, lentils and salt to pan and bring to a simmer. Reduce heat to low and simmer for about 10 minutes, until sauce has reduced slightly and lentils have softened. Remove from heat and stir through sour cream. If using baking dish, transfer mixture to prepared dish.
5. Finish lasagne. Cut lasagna sheets into rectangles roughly 10 x 5 cm. Gently fold pasta through sauce. Top with courgette, ricotta, pesto and almonds. Drizzle with olive oil and season with salt and pepper. Bake on upper oven rack for about 10 minutes, until golden on top and pasta is tender.
6. Prep basil.
7. Serve. Lasagne topped with basil.