Name: One-Pan Courgette & Pesto Lasagne
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Italian-Inspired
Ingredients: 2 Red Onions; 4 Garlic Cloves; 3 Large Courgettes; 2 Tbsp Tomato Purée; 2 Tins of Chopped Tomatoes; 400g Tin of Chickpeas; 500ml Vegetable Stock Cube; 250g Lasagne Sheets; 50g Baby Spinach; 6 Tbsp Vegan Pesto; 100g Vegan Cream Cheese; 2 Tsp Chilli Flakes (Optional); Olive Oil; Salt; Black Pepper; 30g Basil Leaves (Optional, For Garnish)

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This lasagne is perfect for when courgettes are in season. Great for something a little lighter and quicker.

One-Pan Courgette & Pesto Lasagne

Heat a large cast iron skillet with a good drizzle of olive oil. Add the onions and cook for 4-5 mins with a sprinkle of salt. Meanwhile, use a speed peeler to slice the courgette into ribbons. When you can’t slice into them anymore, chop the remaining middle into bite sized pieces.

Once the onions have softened and are starting to caramelise, add the garlic, tomato purée and chilli flakes if using.

Add the courgettes and season again generously with salt and pepper and a drizzle of olive oil. Cook the courgettes for 6-8 mins until wilted but still a vibrant green, stirring often.

Boil the kettle and measure out 500ml of boiling water into a heatproof bowl. Add the stock cube and stir to dissolve. Drain the chickpeas.

Pour the chopped tomatoes, chickpeas and boiling stock into the pot and stir. Break the lasagne sheets into roughly three pieces each and push them down into the pan as best you can so that they are submerged.

Turn the heat down to a low simmer and pop the lid on. Cook for 15 mins or until the pasta is cooked through, stirring at least twice to make sure the bottom doesn't stick.

Add the spinach and 3 tbsp of pesto and stir to combine. Add a few dollops of vegan cream cheese over the top and a drizzle of olive oil and finish with a few basil leaves, if using.

I made it last night, and I was really surprised how tasty it was. Easy to make, healthy and savoury ! I just loved it. Thanks Christina 💕

Didn't rate this at all. Watery and bland.

A brilliant, tasty take on lasagne - loved it!

Really good. Going to use at our  allotment cafe. Thanks.

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Christina Soteriou Image

Christina (@christinasots) is a plant-based chef and recipe developer with a love for the Mediterranean flavours of her home, Cyprus. With an equal balance of healthy, flavourful and easy to make, there are no compromises here!

Christina Soteriou

We’ve created over a hundred recipes for you to check out, enjoy and make for your loved ones, including an easy-as-it-gets Vodka Orzotto, a triple ‘ch’ traybake with chicken, chickpeas and chorizo, a veggie spaghetti that manages to taste exactly like buffalo wings and Coffee-roasted Pork Belly to whip out on special occasions.

Mobone

Italian-Inspired

Vegan

Veggie

One-Pan Courgette
&amp; Pesto Lasagne

One Pan Courgette Pesto Lasagne

Dinner

Finely slice the onions and garlic.

Heat a large cast iron skillet with a good drizzle of olive oil. Add the onions and cook for 4-5 mins with a sprinkle of salt. Meanwhile, use a speed peeler to slice the courgette into ribbons. When you can’t slice into them anymore, chop the remaining middle into bite sized pieces.

Once the onions have softened and are starting to caramelise, add the garlic, tomato purée and chilli flakes if using.

Add the courgettes and season again generously with salt and pepper and a drizzle of olive oil. Cook the courgettes for 6-8 mins until wilted but still a vibrant green, stirring often.

Boil the kettle and measure out 500ml of boiling water into a heatproof bowl. Add the stock cube and stir to dissolve. Drain the chickpeas.

Pour the chopped tomatoes, chickpeas and boiling stock into the pot and stir. Break the lasagne sheets into roughly three pieces each and push them down into the pan as best you can so that they are submerged.

Turn the heat down to a low simmer and pop the lid on. Cook for 15 mins or until the pasta is cooked through, stirring at least twice to make sure the bottom doesn't stick.

Add the spinach and 3 tbsp of pesto and stir to combine. Add a few dollops of vegan cream cheese over the top and a drizzle of olive oil and finish with a few basil leaves, if using.

Comfort

Red Onion

Onion

Garlic Clove

Garlic

Courgette

Tomato Purée

Tablespoon

Chopped Tomatoes

Gram

Drained Cooked Chickpeas

Chickpea

Vegetable Stock

Millilitre

Dried Lasagne Sheet

Pasta

Baby Spinach

Spinach

Vegan Basil Pesto

Pesto

Vegan Cream Cheese

Chilli Flakes

Teaspoon

Olive Oil

Salt

Black Pepper

Basil

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