One Pan Veggie Lasagne with Buffalo Mozzarella

Prepare Ingredients:

Preheat oven (or grill) to 220°C. Peel and finely chop onion and garlic. Small dice zucchini. Slice mushroooms. Slice lasagne sheets into wide strips.

Saute Veg:

Heat a large ovenproof pan over medium heat and add a drizzle of olive oil, fry onion and garlic until just golden and fragrant. Add zucchini and mushroom, turn the heat up to high and fry for a further 5 minutes or until lightly browned.

Add Tomato & Pasta:

Addpack of tomatoes, lasagne strips and 200ml of hot water. Bring to the boil then reduce heat and simmer for 8 minutes.

Finish Lasagne:

Stir through the spinach. Once it has wilted add in ¹⁄₂ of the parmesan and mozzarella. Scatter the rest of the cheese over the top of the lasagne and grill in a hot oven until golden and bubbly, 3-5 minutes.

You Plate It:

Allow the lasagne to stand for a few minutes then serve family style. Enjoy!