One Pan Vegetable Lasagne

One Pan Vegetable Lasagne | This is a fab veggie version of one of my favourite comfort meals - lasagne – just without all the pots and pans to wash up! 🥫 Serves: 4 Time: 30 minutes 2 tbsp olive oil 2 small onions, finely chopped 3 garlic cloves, crushed 3 courgettes, diced 250g chestnut or button mushrooms, sliced 1 x 400g tin chopped tomatoes 200g baby spinach 400g fresh pasta sheets, sliced into strips handful of fresh basil leaves, torn 80g Parmesan cheese, grated 2 x 125g mozzarella balls, sliced Sea salt & freshly ground black pepper 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 boiling water and season well. 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.