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Easy prep
One pot

Vegetarian Skillet Lasagna

with Butternut Squash, Mushrooms & Grana Padano Cheese

Cooking time

20 minutes

Servings

2/4

Calories

710 /serving

Get your pasta cravings and your vegetable needs met in a single dish with this one-pan wonder. This vegetarian lasagna doesn’t even require baking—just a good simmer on the stovetop and a quick finishing flash under the broiler, to melt the grana padano cheese. You’d be hard-pressed to find an easier and more delicious way to get your five-a-day!

We will send you:

  • 100g Diced butternut squash
  • 15ml Minced garlic
  • 60g Baby kale (or baby spinach)
  • 1 Bunch of basil
  • 225g Sliced cremini mushrooms
  • 100g Mirepoix
  • 15ml Sun-dried tomato pesto
  • 398ml Tomatoes (canned)
  • 225g Mafalda
  • 25g Grana padano
  • 9.5g Alla Romana spice blend (sugar, sea salt, spices, garlic, onion, paprika, sunflower oil)

Contains: Egg, Milk, Sulphites, Almonds, Wheat

You will need:

Large, oven-safe, high-sided pan
Olive oil
Oil
Total Fat
18 g
Saturated Fat
5 g
Sodium
930 mg
Total Carbs
116 g
Sugars
16 g
Protein
27 g
Fibres
12 g
Preparation
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Cook the vegetables
Preheat the oven to broil on high. In a large, oven-safe, high-sided pan, heat a drizzle of oil on medium-high. Add the butternut squash and mushrooms; season with ½ the spice blend. Cook, stirring occasionally, 4 to 5 minutes (5 to 7 minutes for 4 portions), until the mushrooms are browned.
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Mise en place
While the vegetables cook, pick the basil leaves off the stems. Roughly chop the stems. In a small bowl, combine the pesto with 1 tbsp olive oil (double for 4 portions).
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Make the lasagna
To the pan of mushrooms, add the basil stems, mirepoix and garlic. Cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the canned tomatoes, pasta and 2 ½ cups water (4 cups for 4 portions); season with the remaining spice blend. Bring to a boil. Cook, covered for the first half of the cooking time, stirring occasionally, 10 to 12 minutes (14 to 16 minutes for 4 portions), until the pasta is al dente (still slightly firm to the bite). Add the kale and stir to combine.
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Broil the lasagna
Top the pasta with the grana padano and drizzle with the pesto. Place the pan in the oven and broil, 3 to 5 minutes, until the cheese is browned. Remove from the oven and let sit at least 5 minutes before serving.
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Plate your dish
Divide the lasagna between your plates. Garnish with the basil leaves. Bon appétit!