One-pot vegetarian lasagna

One-pot vegetarian lasagna

Based on 20 ratings
Z

Zazie Atkinson

Food Editor at Kitchen Stories

"Lasagna is THE comfort food in my house, and this one-pot version is quick and easy to make while saving on the washing up. Packed with all the best seasonal fall vegetables - butternut squash, carrot and zucchini - it is sure to leave you feeling full and satisfied. Make sure to use an oven-safe pan such as a stainless steel or cast-iron skillet to get that crispy-cheese top at the end."

Difficulty

Easy 👌

Preparation

40 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
4
lasagna noodles
250 g
butternut squash
100 g
brown mushrooms
½
onion
½
carrot
½
zucchini
cloves
garlic
tsp
dried basil
tsp
dried oregano
200 g
canned crushed tomatoes
100 ml
water
100 g
tomato purée (passata)
50 g
mascarpone cheese
60 g
mozzarella cheese
chili flakes (optional)
salt
pepper
olive oil (for frying)
basil (for garnish)
MetricImperial

Utensils

cutting board, knife, peeler, box grater, ovenproof pan (large, with lid), cooking spoon

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How-To Videos

how-to-prepare-butternut-squash

How to prepare butternut squash

homemade-tomato-sauce

Homemade tomato sauce

how-to-clean-mushrooms

How to clean mushrooms

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal485
Fat24 g
Protein17 g
Carb55 g
  • Step 1/3

    Peel and finely chop onion and garlic. Quarter the zucchini lengthwise and cut it into approx. 1 cm/ 0.4 in. thick pieces. Peel and coarsely grate the carrot. Clean and slice the mushrooms approx. 0.5 cm/ 0.2 in. thick. Peel the squash, remove seeds if necessary and cut into approx. 1 cm/ 0.4 in. cubes. Slice the mozzarella into thin slices and set aside. Heat olive oil in a large oven proof pan on medium heat. Add onion and fry for approx. 5 min. Then add garlic and vegetables. Fry until soft, then add dried herbs.
    • ½ onion
    • cloves garlic
    • ½ zucchini
    • ½ carrot
    • 100 g brown mushrooms
    • 250 g butternut squash
    • 60 g mozzarella cheese
    • tsp dried basil
    • tsp dried oregano
    • chili flakes (optional)
    • olive oil (for frying)
    • cutting board
    • knife
    • peeler
    • box grater
    • ovenproof pan (large, with lid)

    Peel and finely chop onion and garlic. Quarter the zucchini lengthwise and cut it into approx. 1 cm/ 0.4 in. thick pieces. Peel and coarsely grate the carrot. Clean and slice the mushrooms approx. 0.5 cm/ 0.2 in. thick. Peel the squash, remove seeds if necessary and cut into approx. 1 cm/ 0.4 in. cubes. Slice the mozzarella into thin slices and set aside. Heat olive oil in a large oven proof pan on medium heat. Add onion and fry for approx. 5 min. Then add garlic and vegetables. Fry until soft, then add dried herbs.

  • Step 2/3

    Add chopped tomatoes and water to the pan and bring to a simmer. Break the lasagna sheets into large pieces and add them into the pan. Make sure they are evenly spread, pressing them into the sauce if needed. Then add passata. Generously season with salt and pepper to taste. Cover and let simmer for approx. 20 min. Stir once or twice in between until the lasagna sheets have softened. If using the oven, preheat to 230°C/440°F.
    • 4 lasagna noodles
    • 200 g canned crushed tomatoes
    • 100 ml water
    • salt
    • pepper
    • cooking spoon

    Add chopped tomatoes and water to the pan and bring to a simmer. Break the lasagna sheets into large pieces and add them into the pan. Make sure they are evenly spread, pressing them into the sauce if needed. Then add passata. Generously season with salt and pepper to taste. Cover and let simmer for approx. 20 min. Stir once or twice in between until the lasagna sheets have softened. If using the oven, preheat to 230°C/440°F.

  • Step 3/3

    Remove the lid and stir in mascarpone. Top with mozzarella and cover for approx. 10 min. Optionally, if using an oven safe dish, place your pan into the oven at 230°C/440°F top/bottom heat for approx. 5–10 min. or until the cheese is browned and crispy. Garnish with fresh basil.
    • 50 g mascarpone cheese
    • basil (for garnish)

    Remove the lid and stir in mascarpone. Top with mozzarella and cover for approx. 10 min. Optionally, if using an oven safe dish, place your pan into the oven at 230°C/440°F top/bottom heat for approx. 5–10 min. or until the cheese is browned and crispy. Garnish with fresh basil.

  • Enjoy your meal!

    One-pot vegetarian lasagna

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