On this page I’m sharing the recipe for one-pan vegetarian lasagna. Did you know that you don’t need an oven to make lasagna but that you can also make it in a pan? It’s a perfect recipe for when you don’t have an oven, when you’re camping or cooking in your van, or if you just want to try something else every once in a while. Quickly read on for the recipe of this one-pan lasagna.
One-pan meals are like magic tricks in the kitchen. You cook a whole meal using only one pan or tray. It could be a tasty stir-fry or a yummy roasted dish. The best part? You don’t need to clean up a ton of dishes afterward. Whether you’re a busy parent or just starting to cook, one-pan meals are super helpful. Ingredients cook together, and it’s easy to make a delicious meal without making a big mess in the kitchen. I also love one pot dishes when I’m camping and you only have one gas burner.
You probably know the classic version of lasagna with minced meat. But you can easily adapt it to be a vegetarian dinner dish. The easiest way is just to swap the minced meat by a vegetarian meat substitute in your traditional recipe. But there are also many tasty variations in which you won’t need a meat replacement. Like this lasagna with caramelized onion, mushroom and feta cheese. Or swap your meat with spinach or aubergine for a tasty vegetarian lasagna.
For this one-pan vegetarian lasagna I used mushrooms and a vegetarian minced meat. For extra flavour I used red pesto and to add some extra creaminess I used ricotta cheese. Quickly read on for my recipe of this one-pot lasagna.
Recipe One-pan Vegetarian Lasagna
- 2 onions
- 500 grams mushrooms
- 300 grams vegetarian minced meat
- 350 gram tomato frito
- 1 tablespoon dried oregano
- 500 ml water
- 90 grams red pesto
- 250 grams fresh lasagna sheets
- 250 grams ricotta cheese
- 75 grams grated cheese
- (salt) en pepper to taste
Finely chop the onions and slice the mushrooms. Next, heat oil in a large pan and sauté the mushrooms over high heat for 5 minutes. Then, add the onions and the vegetarian ground meat, and cook for 3 minutes over medium-high heat. Add the tomato frito, dried oregano and water. Mix well and season with pepper and salt if desired.
Pluck the basil leaves from the stems. Cut the lasagna sheets into 3 long strips and stir them into the sauce along with half of the basil. Let the sauce simmer for 8-10 minutes over medium-high heat.
Put teaspoons of red pesto on top of the lasagna. Beat the ricotta cheese and mix in 1 tablespoon of grated cheese. Spread the ricotta mixture over the lasagna in the pan and sprinkle the remaining cheese on top. Cook for an additional 1 minute with the lid on the pan to melt the cheese. Garnish with the remaining basil leaves and season with pepper.