Muddled Up Vegetable Lasagne

Muddled Up Vegetable Lasagne

This is an easy-peasy one-pot version of the classic family favourite, packed with sneaky goodness and comforting flavours. Get the little ones to help with stirring up this delicious feast!


Step 1
  • Start by heating up your oven to 180°C (fan).
Step 2
  • Add a drizzle of oil to a large, oven-proof pan and place it on the hob over a medium heat. Once hot, add the onion and cook until it’s softened.
Step 3
  • Add the garlic paste, diced vegetables, carrot, aubergine, pepper, and mushrooms. Give everything a good mix up and cook for about 10 minutes or until the vegetables have softened.
Step 4
  • Add the chopped tomatoes to the pan along with the vegetable stock. Season with salt and pepper and add the Italian herb blend. Bring everything to a simmer and let it cook for about 10 minutes.
Step 5
  • Throw in the spinach and stir it around while it wilts into the sauce.
Step 6
  • Once the spinach has wilted, add the cream cheese and stir it in so it melts into the sauce.
Step 7
  • Break up the lasagne sheets into pieces (a good task for the kids) and add them to the pot, making sure they’re all evenly spread out and covered by the sauce.
Step 8
  • Sprinkle the grated cheese all over the top, and pop the dish into the oven for 20 minutes.
Step 9
  • After 20 minutes, turn the heat up to 200°C and cook for another 20 minutes so the top gets nice and golden.
Step 10
  • Your muddled up lasagne is ready to dig into! Serve it with some crusty bread and a green salad for a delicious family dinner.
Top Tip

If you have a food processer, you could save time by using to chop up the veg!


Olive oil
1 tbsp
Chopped white onion
Tsp garlic paste
Carrots, peeled and diced
Green pepper, diced
Small aubergine, cubed
Sliced button mushrooms
150 g
Tin of chopped tomato
Vegetable stock
300 ml
Dried mixed Italian herbs
1 tsp
100 g
Cream cheese
120 g
Dried lasagne sheets
150 g
Grated cheese
150 g