One-pan vegetable lasagne recipe
This is a fab veggie-focused take on a comfort food classic – lasagne. Made in one pan, it also saves up on all the washing up.
Tip: You can make this recipe vegetarian by swapping the parmesan and the mozzarella for vegetarian alternatives.
Ingredients
- 2 small onions, finely chopped
- 3 garlic cloves, crushed
- 3 courgettes, chopped
- 250 g cremini (white) or button mushrooms, sliced
- 1 x 400g (14oz) tin of chopped tomatoes
- 200 g baby spinach
- 400 g fresh pasta sheets, sliced into strips
- 1 handful fresh basil leaves, torn
- 80 g parmesan, grated
- 2 x 125g (4oz) mozzarella balls, sliced
- 2 tbsp olive oil
- 2 small onions, finely chopped
- 3 garlic cloves, crushed
- 3 courgettes, chopped
- 8.8 oz cremini (white) or button mushrooms, sliced
- 1 x 400g (14oz) tin of chopped tomatoes
- 7.1 oz baby spinach
- 14.1 oz fresh pasta sheets, sliced into strips
- 1 handful fresh basil leaves, torn
- 2.8 oz parmesan, grated
- 2 x 125g (4oz) mozzarella balls, sliced
- 2 tbsp olive oil
- 2 small onions, finely chopped
- 3 garlic cloves, crushed
- 3 courgettes, chopped
- 8.8 oz cremini (white) or button mushrooms, sliced
- 1 x 400g (14oz) tin of chopped tomatoes
- 7.1 oz baby spinach
- 14.1 oz fresh pasta sheets, sliced into strips
- 1 handful fresh basil leaves, torn
- 2.8 oz parmesan, grated
- 2 x 125g (4oz) mozzarella balls, sliced
- 2 tbsp olive oil
Details
- Cuisine: Italian
- Recipe Type: Lasagne
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 25 mins
- Serves: 6
Step-by-step
- Heat the oil in a deep, ovenproof sauté pan. Add the onions and fry over a medium heat for 5 minutes until softened, then add the garlic and cook for a minute more.
- Add the courgettes and mushrooms, increase the heat and fry for about 5 minutes until they are lightly browned.
- Add the chopped tomatoes and 400ml (14oz) boiling water, and season well with salt and pepper. Bring to a simmer and cook for 10 minutes over a medium heat.
- Preheat the grill to high. Stir the spinach and pasta strips into the pan and, once the spinach has wilted, stir in the basil and two-thirds of the parmesan and half the mozzarella.
- Scatter the rest of the cheese over the top and put under the grill for 3–5 minutes until bubbling and oozingly melty.
This recipe is from Super Food in Minutes by Donal Skehan (Hodder, £25). Photography by Issy Croker.
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