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Donal Skehan
One-pan Vegetable Lasagne | DonalSkehan.com
  • vegetarian

One-pan Vegetable Lasagne

November 20

This is a fab veggie version of that comfort food favourite lasagne – just without all the pots and pans to wash up!

  • time 30mins
  • serves Serves 4
Method
  1. 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.
  2. 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 (13⁄4 cups) boiling water and season well with salt and pepper. Bring to a simmer and cook for 10 minutes over a medium heat.
  3. 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.

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Ingredients

2 tbsp olive oil

2 small onions, finely chopped

3 garlic cloves, crushed

3 courgettes, chopped

9oz cremini or button mushrooms, sliced

14oz tin chopped tomatoes

7oz baby spinach

14oz fresh pasta sheets, sliced into strips

handful of fresh basil leaves, torn

3oz Parmesan cheese, grated

4oz mozzarella balls, sliced

2 tbsp olive oil

2 small onions, finely chopped

3 garlic cloves, crushed

3 courgettes, chopped

250g cremini or button mushrooms, sliced

1 x 400g tin chopped tomatoes

200g baby spinach

400g fresh pasta sheets, sliced into strips

handful of fresh basil leaves, torn

80g Parmesan cheese, grated

2 x 125g mozzarella balls, sliced

You'll Need

Ovenproof sauté pan

3.7
(51)
photo
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