Easy One Pot Vegetarian Lasagne

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

Cook Time 55

Total Time 1 5

Servings servings

Calories 297kcal

Author Amy Fulwood

Ingredients

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

UK Measures - US Measures

Instructions

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.

Notes

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Nutrition