Looking for some mid week dinner inspo? Try this delicious veggie lasagne from Donal Skehan’s latest cook book ‘Superfood in Minutes’. All the goodness of a warm, comfort food favourite  – just without all the pots and pans to wash up!

EQUIPMENT

Ovenproof sauté pan

INGREDIENTS

MAKES 6

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 (14oz) tin chopped tomatoes

200g (7oz) baby spinach

400g (14oz) fresh pasta sheets, sliced into strips

Handful of fresh basil leaves, torn

80g (3oz) Parmesan cheese, grated

2 x 125g (4oz) mozzarella balls, sliced

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 (3-4 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.

Donal’s top tip:
Swap the Parmesan for a vegetarian alternative

Serve and enjoy!

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