One Pan Vegetable Lasagne

INGREDIENTS

• 2 tbsp olive oil
• 2 small onions, finely chopped
• 3 garlic cloves, crushed
• 3 courgettes, diced
• 250g chestnut or button mushrooms, sliced
• 1 x 400g tin chopped tomatoes
• 200g baby spinach
• 400g fresh pasta sheets, sliced into strips
• Handful of fresh basil leaves, torn
• 80g Parmesan cheese, grated
• 2 x 125g mozzarella balls, sliced
• Sea salt
• Freshly ground black pepper

METHOD

1. Heat the oil in a deep, ovenproof sauté 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 courgettes and mushrooms, increase the heat and fry for about 5 minutes until they are lightly browned. Add the chopped tomatoes and 400ml boiling water and season well. Bring to a simmer and cook for 10 minutes over a medium heat.
3. Preheat the grill 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 grill for 3–5 minutes until bubbling and oozingly melty.