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!
