One-pot Vegetable Lasagna

Today I made a one-pot vegetable lasagna. Since my husband broke his ankle a while ago, I have to be the housewive and so I thought I might as well see what I can do with pasta. I mean, everybody loves pasta, right? While checking what options are out there, I stumbled across the one-pot lasagna. Have you every heard of it? I hadn’t. The basic idea is to create lasagna in one pot. So no horrible preparation of different sauces and then layering everything into a dish and then finally putting the lasagna in the oven while you are already snacking because you got so hungry during the process. No, here you simply make the whole lasagna in a pot.  You do need a deep skillet for this with at least 30cm in diameter and you need a lid. But other than that, this is really simple. So as I said, the basic idea is that you cook the lasagna noodles in tomato sauce. You need to be sure to have enough liquid to get them nicely cooked, but since you are doing everything in the skillet, the lasagna is ready much quicker than if done the traditional way. Once you chopped the vegetables, this lasagna is ready in half an hour. I don’t think you can beat that.

Moreover, you can go wild with the vegetables, add some sausages or whatever you see fit. As long as you manage to have enough tomato sauce to cover the lasagna noodles, you can be creative. The recipe below is a vegetarian version with a lot of basil, mozzarella, and parmesan.

Print Recipe

One Pot Vegetable Lasagna

Serves: 3-4 people

Cooking Time: 15min preparation + ca. 30min cooking time

Ingredients

• Olive oil for the skillet
• 1 onion, diced
• 1 large glove of garlic, minced
• 1 teaspoon of sweet paprika powder
• 1 teaspoon of hot paprika powder
• 1 teaspoon of Cayenne pepper
• 1 red bell pepper, diced, another option is diced carrots
• 1 small zucchini
• Mushrooms to your liking (I cut about 8-9) or other vegetables, I like it with spinach
• 1 can of 425ml of diced tomatoes, undrained
• 1 can of 425ml of pizza sauce with tomato with basil/oregano
• 250 milliliters of prepared vegetable broth
• 1 teaspoon of salt
• 2 teaspoons of dried herbs from the Provence
• 1 teaspoon of dried rosemary
• 2 teaspoons of dried basil
• 6-8 uncooked lasagna noodles
• 100 grams of ground mozzarella
• For garnish: fresh basil, salt, pepper, and parmesan

Instructions

1

First drizzle olive oil in a deep skillet of 30cm ∅. Be sure to have a lid for the skillet. Add diced garlic, onion, paprika powders and Cayenne pepper and fry for a minute, stirring constantly.

2

Then add zucchini, fry for two minutes, then add all other vegetables. Fry until tender, then add tomato sauce, pizza sauce, vegetable broth and additional herbs.

3

Cut uncooked lasagna noodles into three equal parts and put in tomato sauce. Be sure that noodles are fully covered in tomato sauce and can cook. Don't be afraid to press them down with a wooden spoon. Put lid on top and simmer on medium-low heat for about 15-20min or until noodles are soft. Stir once in a while, making sure noodles have enough liquid. If they don't, add more vegetable broth.

4

Once noodles are al dente, add salt and pepper to your liking. Put mozzarella and fresh basil on top. Again put the lid on top and let simmer for another five minutes. Take lasagna off the stove, take off lid and let sit for about five minutes. Serve with freshly grated parmesan.

Notes

This is the perfect recipe for leftover vegetables. As long as your noodles are covered in tomato sauce, you are good to go. Go wild with the herbs. My version is mainly Italian, Mediterranian.