One pan vegetable lasagne

November 16, 2019

This article was written for Annabel & Grace, which is now part of Rest Less.

One pan vegetable lasagne

Recipe by AnnabelCourse: MainCuisine: VegetarianDifficulty: Easy


Prep time


Cooking time



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


  • 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


  • 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.

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