ONE-PAN VEGGIE LASAGNA

One-Pan Veggie Lasagna image

Provided by Donal Skehan

Time 30m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons olive oil
2 small onions, finely chopped
3 garlic cloves, crushed
3 zucchini, chopped
250 grams (9 ounces) cremini or button mushrooms, sliced
One 400-gram (14-ounce) can chopped tomatoes
200 grams (7 ounces) baby spinach
400 grams (14 ounces) fresh pasta sheets, sliced into strips
Handful of fresh basil leaves, torn
80 grams (3 ounces) Parmesan cheese, grated
Two 125-gram (4-ounce) mozzarella balls, sliced

Steps:

Heat the oil in a deep, ovenproof saute 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 zucchini and mushrooms, increase the heat and fry for about 5 minutes until they are lightly browned. Add the chopped tomatoes and 400 milliliters (1 3/4 cups) boiling water and season well with salt and pepper. Bring to a simmer and cook for 10 minutes over a medium heat.
Preheat the broiler 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 broiler for 3 to 5 minutes until bubbling and oozingly melty.