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.
From the wonderful Delicious Magazine
2 tbsp olive oil
2 small onions, finely chopped
3 garlic cloves, crushed
3 zucchini, chopped
8oz baby mushrooms, sliced
15 oz (400g) tin chopped tomatoes
8oz baby leaf spinach
1lb (400g) fresh lasagne sheets, sliced into strips
Handful fresh basil leaves, torn
4oz parmesan, grated
2 x 5oz (125g) mozzarella balls, sliced
You’ll also need…
Large shallow hob-safe casserole or ovenproof sauté pan
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 zucchini and mushrooms, increase the heat and fry for 5 minutes or until lightly browned.
Add the tomatoes and 14 fl oz (400ml) boiling water or broth, 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.