One-Pot Vegetable Lasagne
Ingredients
- 2 tbsp olive oil
- 2 onion small
- 3 cloves garlic
- 3 courgette
- 250 g button mushrooms or cremini mushrooms
- 400 g tinned chopped tomatoes
- 200 g baby spinach
- 400 g fresh pasta sheets
- 1 good handful fresh basil
- 80 g Parmesan cheese
- 250 g mozzarella balls
- 400 ml boiling water
Equipment
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 courgettes and mushrooms, increase the heat and fry for about 5 minutes until they are lightly browned.
- 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.
- Serve with a scattering of freshly torn basil leaves
Notes
This is a fab veggie version of that comfort food favourite lasagne – just without all the pots and pans to wash up!
Nutrition
Calories: 449kcal