One-pan cheat’s vegetable lasagne

This recipe strips everything back so you can have a great veggie lasagne made in one pan with all the flavour and none of the faff. It uses bags of ready prepared frozen veg to make things even easier, but feel free to throw in any vegetables you want to use up.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a casserole. Add the onion, garlic and salt and cook over a low–medium heat until softened.

Step 2

Add the Mediterranean vegetables, spinach, oregano and balsamic vinegar. Season with plenty of black pepper. Cook for 5 minutes over a medium heat, or until everything is starting to soften.

Step 3

Add the tomatoes, then half-fill one empty tomato tin with water and pour this into the mixture too. Stir well and simmer for 10 minutes.

Step 4

Snap the lasagne sheets into small pieces, approximately half the size of a playing card.

Step 5

Push the lasagne sheet pieces into the pan individually so they don't stick together. They should be submerged in the sauce but the final pieces should sit flat to make a layer of pasta just below the surface of the sauce. Simmer for 20 minutes, or until the lasagne sheets are cooked through.

Step 6

Preheat a grill to medium.

Step 7

Cover the surface of the lasagne evenly with the Parmesan and mozzarella. Place under the grill for around 15 minutes, or until the cheese is melted and golden and everything is bubbling.

Step 8

Leave to rest for 5 minutes or so before serving.

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