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How to prepare lasagna vegetables in a pan

One-pan vegetable lasagne

NUTRITION: PER SERVING

CALORIES:  654KCALS
FAT:  28.2G (14.2G SATURATED)
PROTEIN:  35.9G
CARBOHYDRATES:  68.5G (12G SUGARS)
FIBRE:  8.1G FIBRE
SALT:  1.1G SALT

Ingredients

2 tbsp olive oil
2 small onions, finely chopped
3 garlic cloves, crushed
3 courgettes, chopped
250g button mushrooms, sliced
400g tin chopped tomatoes
200g baby leaf spinach
400g fresh lasagne sheets, sliced into strips
Handful fresh basil leaves, torn
80g parmesan (or vegetarian alternative), grated
2 x 125g mozzarella balls, sliced

You’ll also need…

Large shallow hob-safe casserole or ovenproof sauté pan

Method

Heat the oil in the pan. Add the onions and fry over a medium heat for 5-10 minutes, then add the garlic and cook for 1 minute more.
Add the courgettes and mushrooms, increase the heat and fry for 5 minutes or until lightly browned. Add the tomatoes and 400ml boiling water, then season. Bring to a simmer and cook for 10 minutes over a medium heat.
Heat the grill to high. Stir the spinach and pasta into the pan in batches. Once the spinach has wilted, stir in the basil, most of the parmesan and half the mozzarella. Scatter over the rest of the cheese, then grill for 3-5 minutes until melty and bubbling. Leave for a few minutes before serving.

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