One-pan vegetable lasagne

One-pan vegetable lasagne
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

We love a comforting veggie recipe. And do you know what we love even more? Minimal washing up! Donal Skehan’s incredible one-pan vegetable lasagne ticks all the right boxes and can be made in a pan, instead of in the oven, in just 30 minutes.

For more of Donal’s recipes, visit donalskehan.com

Nutrition: per serving

Calories
654kcals
Fat
28.2g (14.2g saturated)
Protein
35.9g
Carbohydrates
68.5g (12g sugars)
Fibre
8.1g fibre
Salt
1.1g salt
Calories
654kcals
Fat
28.2g (14.2g saturated)
Protein
35.9g
Carbohydrates
68.5g (12g sugars)
Fibre
8.1g fibre
Salt
1.1g salt

Ingredients

  • 2 tbsp olive oil
  • 2 small onions, finely chopped
  • 3 garlic cloves, crushed
  • 3 courgettes, chopped
  • 250g button mushrooms, sliced
  • 400g tin chopped tomatoes
  • 200g baby leaf spinach
  • 400g fresh lasagne sheets, sliced into strips
  • Handful fresh basil leaves, torn
  • 80g parmesan (or vegetarian alternative), grated
  • 2 x 125g mozzarella balls, sliced

You’ll also need…

  • Large shallow hob-safe casserole or ovenproof sauté pan

Method

  1. Heat the oil in the pan. Add the onions and fry over a medium heat for 5-10 minutes, then add the garlic and cook for 1 minute more.
  2. Add the courgettes and mushrooms, increase the heat and fry for 5 minutes or until lightly browned. Add the tomatoes and 400ml boiling water, then season. Bring to a simmer and cook for 10 minutes over a medium heat.
  3. Heat the grill to high. Stir the spinach and pasta into the pan in batches. Once the spinach has wilted, stir in the basil, most of the parmesan and half the mozzarella. Scatter over the rest of the cheese, then grill for 3-5 minutes until melty and bubbling. Leave for a few minutes before serving.

Recipe By

Donal Skehan

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