Super Food In Minutes20 Minutes

One-pan Veggie Lasagne

Name: One-pan Veggie Lasagne
Total time: 20 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 2 small onions, finely chopped; 3 garlic cloves, crushed; 3 courgettes, chopped; 250g (9oz) cremini or button mushrooms, sliced; 1 x 400g (14 oz) tin chopped tomatoes; 200g (7 oz) baby spinach; 400g (14 oz) fresh pasta sheets, sliced into strips; handful of fresh basil leaves, torn; 80g (3 oz) Parmesan cheese, grated; 2 x 125g (4 oz) mozzarella balls, sliced

This is a fab veggie version of that comfort food favourite lasagne – just without all the pots and pans to wash up!

Donal SkehanFrom the series · Super Food In Minutes

20 min totalServes 6Easy

Time20 min

Serves6

SkillEasy

ShowSuper Food In Minutes

Method

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.

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 (1¾ cups) boiling water and season well with salt and pepper. Bring to a simmer and cook for 10 minutes over a medium heat.

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.

Cook's notes

Fresh lasagne sheets sliced into strips are the trick — they cook through right in the sauce in minutes, where dried sheets would need far longer.
Once the pasta goes in, give the whole mixture a good toss so the strips get properly coated in the sauce before the cheese goes on top.
Fry the courgettes and mushrooms over a good heat until lightly browned before the tomatoes go in — that colour builds far more flavour than letting them stew.
Make sure your pan is ovenproof right up to the handle, then give it 3–5 minutes under a preheated grill until the top is bubbling all over.
Keep the sauce a touch looser than you think you need — the pasta strips drink up liquid as they cook, so add a splash of boiling water if it looks dry.

Serve with A sharp green salad with a mustardy dressing and some garlic bread to round it out into a proper supper.

Make ahead & storage Keeps for up to 3 days in the fridge. Reheat portions in a medium oven or the microwave until piping hot; it firms up as it sits, so a splash of water helps loosen it.

20 MinutesVegetarian

Recipe by Donal Skehan · From the series Super Food In Minutes · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving

449kcal

24gprotein

43gcarbs

19gfat

Figures from the show's kitchen.

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