One-Pot Vegetable Lasagne
Donal's Notes
This is a fab veggie version of that comfort food favourite lasagne – just without all the pots and pans to wash up!
Instructions
First, do your veg prep. Finely chop the onions, crush the garlic, and chop the courgettes. Slice the mushrooms.
Slice the fresh pasta sheets into strips.
Slice the mozzarella balls and grate the parmesan.
Heat the olive oil in a deep, ovenproof casserole pan. Add the onions with a pinch of salt and fry over a medium heat for 5 minutes until softened, then add the garlic and cook for a minute more.
Add the chopped tomatoes and boiling water and season well with salt and pepper. Bring to a simmer and cook for 10 minutes over a medium heat.
Meanwhile, preheat the grill to high. Stir the spinach in batches and then pasta strips into the pan.
Once the spinach has wilted, tear in a handful of basil leaves and two-thirds of the Parmesan and half the mozzarella. Stir to combine.
Scatter the rest of the cheese over the top and put under the grill for 3–5 minutes until bubbling and oozing melty.
