This delicious, creamy, one-pan lasagna is easy to make, packed with vegetables, and can easily be made either vegetarian or non-vegetarian.
It’s funny how it sometimes works with “fads,” if I have to call them that. I had seen something about a one-pan lasagna somewhere, and I thought, “Oh, that’s fun!” And so I put it on my list of dishes to make. It hadn’t been made and photographed yet, but all of a sudden I saw one-pan lasagna popping up left and right on my Instagram feed. I hadn’t shared anything about it yet, so that wasn’t it. But apparently I wasn’t the only one with this idea!
Anyway, this is the ideal way to make lasagna if you ask me. It’s quick and easy, and you can just as easily adapt it to your own needs.
For this version, I made a one-pan vegetarian lasagna. With lots of cheese and a nice creamy sauce. To make this dish, it is convenient to use fresh lasagna sheets. They cook faster and are easier to toss in the sauce.
There were also lots of vegetables. Cauliflower, leeks, spinach and peas. Top combination if you ask me. Of course you need a pan that is oven safe. And also a pan that can hold the necessary contents, because you can’t do it with a small pan. Or, well, you can, but you won’t make the full amount.
Of course, everything tastes better with a crispy layer of cheese on top, so don’t skip that. I used Parmesan and some leftover cheddar I had lying around. Cheddar tends to get pretty yellow in color, but it always looks nice. Parmesan doesn’t melt so well, but is also delicious. Either combination is perfect for the one-pan lasagna.
You can use cress to garnish the one-pot lasagna, but you can also sprinkle some extra fresh basil on top.
Do you like lasagna? You might try the Greek equivalent of it; Moussaka.
One-pan lasagna (vega)
- 1 ovenproof skillet
- 150 grams fresh lasagna sheets
- 50 grams butter
- 60 grams flour
- 800 ml milk
- 1 leek
- 300 g green peas
- 400 grams cauliflower
- 300 g fresh spinach
- 2 tablespoons mustard
- 150 grams parmesan grated
- 50 grams cheddar grated
- 6 sprigs basil leaves picked and cut into strips
- Salt and pepper to taste
- Preheat the oven to 200°C. (400˚F)
- Wash and slice the leek. Cut the cauliflower into small florets. Wash spinach if needed.
- Melt the butter in a thick-bottomed pan (which can be placed in the oven). Gently sauté the leeks and after 3 minutes add the cauliflower florets. Cook over medium heat until almost tender. Add the spinach and let it wilt (drain excess water?).
- Add the flour and mustard and stir well. Gradually add the milk, making sure it is well absorbed. Cook until thickened and season to taste with salt and pepper.
- Stir in the garden peas and basil, followed by 80% of the Parmesan.
- Tear the lasagna sheets into large pieces and push them into the sauce. Toss well to distribute and make sure some are on top, covered with sauce. Sprinkle the remaining parmesan and cheddar on top.
- Place the pan in the oven and bake until the top is golden brown, 20 to 25 minutes.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.