This is a fab veggie version of that comfort food favourite lasagne – just without all the pots and pans to wash up!


Serves: 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 (7 oz) baby spinach
  • 400g (14 oz) fresh pasta sheets, sliced into strips
  • handful of fresh basil leaves, torn
  • 80g (3 oz) Parmesan cheese, grated
  • 2 x 125g (4 oz) mozzarella balls, sliced


  1. 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.
  2. 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 (1¾ cups)boiling water and season well with salt and pepper. Bring to a simmer and cook for 10 minutes over a medium heat.
  3. 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 3–5minutes until bubbling and oozingly melty.