This article was written for Annabel & Grace, which is now part of Rest Less.
Servings
4
servingsPrep time
10
minutesCooking time
25
minutesThis is a fab veggie version of that comfort food favourite lasagne – just without all the pots and pans to wash up afterwards
Ingredients
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 of tomatoes
400g fresh pasta sheets, sliced into strips
200g baby spinach
Handful of fresh basil leaves, torn
80g Parmesan cheese, grated
2 x 125g mozzarella balls, sliced
Directions
- 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 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.