One-pot vegetarian lasagna

Step 1/3

• ½ onion
• 1½ cloves garlic
• ½ zucchini
• ½ carrot
• 100 g brown mushrooms
• 250 g butternut squash
• 60 g mozzarella cheese
• ⅛ tsp dried basil
• ⅛ tsp dried oregano
• chili flakes (optional)
• ½ tsp Kitchen Stories Pizza Party seasoning (optional)
• olive oil (for frying)

• cutting board
• knife
• peeler
• box grater
• ovenproof pan (large, with lid)
• Pizza Party seasoning

Peel and finely chop onion and garlic. Quarter the zucchini lengthwise and cut it into approx. 1 cm/ 0.4 in. thick pieces. Peel and coarsely grate the carrot. Clean and slice the mushrooms approx. 0.5 cm/ 0.2 in. thick. Peel the squash, remove seeds if necessary and cut into approx. 1 cm/ 0.4 in. cubes. Slice the mozzarella into thin slices and set aside. Heat olive oil in a large ovenproof pan on medium heat. Add onion and fry for approx. 5 min. Then add garlic and vegetables. Fry until soft, then add dried herbs and our PIZZA PARTY seasoning (if using).

Step 2/3

• 4 lasagna noodles
• 200 g canned crushed tomatoes
• 100 ml water
• salt
• pepper

• cooking spoon

Add chopped tomatoes and water to the pan and bring to a simmer. Break the lasagna sheets into large pieces and add them into the pan. Make sure they are evenly spread, pressing them into the sauce if needed. Then add passata. Generously season with salt and pepper to taste. Cover and let simmer for approx. 20 min. Stir once or twice in between until the lasagna sheets have softened. If using the oven, preheat to 230°C/440°F.

Step 3/3

• 50 g mascarpone cheese
• basil (for garnish)

Remove the lid and stir in mascarpone. Top with mozzarella and cover for approx. 10 min. Optionally, if using an oven safe dish, place your pan into the oven at 230°C/440°F top/bottom heat for approx. 5–10 min. or until the cheese is browned and crispy. Garnish with fresh basil.

Enjoy your meal!