One-pan vegetable lasagne

Womenscorner Desk
July 24, 2020

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

Method : 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. 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. 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.