One-Pan Veggie Lasagna

This is a fab veggie version of that comfort food favorite lasagna – just without all the pots and pans to wash up!
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 6 servings
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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


Special equipment:
Ovenproof saute pan
  1. 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.
  2. 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.
  3. 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.
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