Donal Skehan’s one pan vegetable lasagne
Donal has a fab veggie version of that comfort food favourite lasagne - just without all the pots and pans to wash up!
One pan vegetable lasagne
Serves: 4
Ingredients
2 tbsp olive oil2 small onions, finely chopped3 garlic cloves, crushed3 courgettes, chopped250g cremini or button mushrooms, sliced1 x 400g tin chopped tomatoes200g baby spinach200g fresh pasta sheets, sliced into stripsHandful of fresh basil leaves, torn80g Parmesan cheese, grated2 x 125g mozzarella balls, sliced
Method
1. 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.
2. Add the courgettes and mushrooms, increase the heat and fry for about 5 minutes until they are lightly browned.
3. Add the chopped tomatoes and 400ml of boiling water and season well with salt and pepper. Bring to a simmer and cook for 10 minutes over a medium heat.
4. 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.