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Overhead shot of one pot vegetarian lasagne on a blue background

Easy One Pot Vegetarian Lasagne

This vegetarian lasagne is so quick and easy to make. Filled with carrots, peppers, courgettes and mushrooms it's the perfect meat free dinner recipe!
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 297kcal


  • 1 tablespoon Olive Oil
  • 1 Onion chopped
  • 1 teaspoon Garlic crushed
  • 2 Carrots peeled and cubed
  • 1 Red Bell Pepper cubed
  • 1 Courgette (Zucchini) cubed
  • 150 g Mushrooms cubed
  • 1 400g tin Chopped Tomatoes
  • 300 ml Vegetable Stock
  • 1 teaspoon Dried Oregano
  • Salt and Freshly Ground Black Pepper
  • 100 g Spinach
  • 120 g Cream Cheese
  • 150 g Dried Lasagne Sheets broken into 2 or 3 pieces
  • 150 g Mozzarella sliced


  • Heat the oven to 180°C/350°F. Heat the oil over a medium heat in an oven proof pot. Add the onion and cook until soft, about 5 minutes, then add the garlic, carrots, courgette, mushroom and pepper. Cook until everything is soft, probably another 10 minutes.
  • Pour in the chopped tomatoes, vegetable stock, dried oregano and a good helping of salt and pepper. Bring to a simmer and cook for about 10 minutes until the sauce has thickened.
  • Add the spinach and stir until it has wilted into the sauce. Then add the cream cheese and allow to melt into the sauce. Add the broken lasagne sheets into the sauce, nestling them under the vegetables and making sure that all of the pasta is covered in the sauce. Top with mozzarella slices and place in the oven, uncovered, for 20 minutes.
  • After 20 minutes turn the heat up to 200°C/400°F and cook for another 10 minutes until the cheese has browned. Serve sprinkled with a little grated parmesan if desired.


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Calories: 297kcal | Carbohydrates: 28g | Protein: 12g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 455mg | Potassium: 493mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6190IU | Vitamin C: 39.1mg | Calcium: 186mg | Iron: 1.5mg