One-pot vegetarian lasagna

Name: One-pot vegetarian lasagna
Prep time: 40 min
Total time: 40 min
Yield: 4
Cuisine: italian
Ingredients: 8 lasagna noodles; 17.6 oz butternut squash; 7 oz brown mushrooms; 1 onion; 1 carrot; 1 zucchini; 3 cloves garlic; 0.25 tsp dried basil; 0.25 tsp dried oregano; 14 oz canned crushed tomatoes; 0.8 cup water; 7 oz tomato purée (passata); 3.5 oz mascarpone cheese; 4.2 oz mozzarella cheese; chili flakes (optional); salt; pepper; olive oil (for frying); basil (for garnish); 1 tsp Kitchen Stories Pizza Party seasoning (optional)

Based on 26 ratings

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Zazie Atkinson

Food Editor at Kitchen Stories

"Want a shortcut with more flavors? Try our PIZZA PARTY seasoning to substitute dried basil and oregano! Lasagna is THE comfort food in my house, and this one-pot version is quick and easy to make while saving on the washing up. Packed with all the best seasonal fall vegetables - butternut squash, carrot, and zucchini - it is sure to leave you feeling full and satisfied. Make sure to use an oven-safe pan such as a stainless steel or cast-iron skillet to get that crispy-cheese top at the end."

Difficulty

Easy 👌

Preparation

40 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

lasagna noodles

250 g

butternut squash

100 g

brown mushrooms

onion

carrot

zucchini

1½ cloves

garlic

⅛ tsp

dried basil

⅛ tsp

dried oregano

200 g

canned crushed tomatoes

100 ml

water

100 g

tomato purée (passata)

50 g

mascarpone cheese

60 g

mozzarella cheese

chili flakes (optional)

salt

pepper

olive oil (for frying)

basil (for garnish)

½ tsp

Kitchen Stories Pizza Party seasoning (optional)

Utensils

cutting board, knife, peeler, box grater, ovenproof pan (large, with lid), Pizza Party seasoning, cooking spoon

Nutrition per serving

Cal485

Fat24 g

Protein17 g

Carb55 g

Step 1/3
- ½ onion
- 1½ cloves garlic
- ½ zucchini
- ½ carrot
- 100 g brown mushrooms
- 250 g butternut squash
- 60 g mozzarella cheese
- ⅛ tsp dried basil
- ⅛ tsp dried oregano
- chili flakes (optional)
- ½ tsp Kitchen Stories Pizza Party seasoning (optional)
- olive oil (for frying)
- cutting board
- knife
- peeler
- box grater
- ovenproof pan (large, with lid)
- Pizza Party seasoning
Peel and finely chop onion and garlic. Quarter the zucchini lengthwise and cut it into approx. 1 cm/ 0.4 in. thick pieces. Peel and coarsely grate the carrot. Clean and slice the mushrooms approx. 0.5 cm/ 0.2 in. thick. Peel the squash, remove seeds if necessary and cut into approx. 1 cm/ 0.4 in. cubes. Slice the mozzarella into thin slices and set aside. Heat olive oil in a large ovenproof pan on medium heat. Add onion and fry for approx. 5 min. Then add garlic and vegetables. Fry until soft, then add dried herbs and our PIZZA PARTY seasoning (if using).
Step 2/3
- 4 lasagna noodles
- 200 g canned crushed tomatoes
- 100 ml water
- salt
- pepper
- cooking spoon
Add chopped tomatoes and water to the pan and bring to a simmer. Break the lasagna sheets into large pieces and add them into the pan. Make sure they are evenly spread, pressing them into the sauce if needed. Then add passata. Generously season with salt and pepper to taste. Cover and let simmer for approx. 20 min. Stir once or twice in between until the lasagna sheets have softened. If using the oven, preheat to 230°C/440°F.
Step 3/3
- 50 g mascarpone cheese
- basil (for garnish)
Remove the lid and stir in mascarpone. Top with mozzarella and cover for approx. 10 min. Optionally, if using an oven safe dish, place your pan into the oven at 230°C/440°F top/bottom heat for approx. 5–10 min. or until the cheese is browned and crispy. Garnish with fresh basil.
Enjoy your meal!