One Pot Vegetarian Lasagna Stew

Preparation: 35 minutes

Serves: 4


  • 1.5 tbsp olive oil
  • 1 brown onion, diced
  • 4 garlic cloves, minced
  • 250g mushrooms, sliced
  • 2 carrots, chopped finely
  • 1 zucchini, sliced
  • 1 cup brown lentils, canned
  • 1 tbsp tomato paste
  • 700 ml passata
  • 1 can chopped tomatoes
  • 500ml vegetable broth
  • 2 tbsp balsamic vinegar
  • 1 tbsp tamari sauce
  • 1.5 tsp Italian herbs
  • 3 tbsp parsley, chopped
  • 3 tbsp basil chopped
  • 1 tsp maple syrup
  • 250g curly lasagna pasta
  • 100g spinach
  • Vegan or regular Parmesan
  • Vegan or regular mozzarella, sliced


  1. Heat the olive oil in a large pot. Add the onion and saute for 5 minutes. Next add in the garlic, carrots, mushrooms and zucchini. Season with salt and pepper and saute for an additional 3 minutes.
  2. Finally, add the remaining ingredients, except the pasta and spinach. Increase the heat to high until the stew starts to boil, then reduce the heat to medium and let it simmer for 7 minutes.
  3. Add in the pasta and simmer for a further 5 minutes or until the pasta is fully cooked.
  4. Turn the heat off and stir in the spinach. Top with sliced vegan mozzarella and Parmesan.
  5. Finally, divide the stew into serving bowls and enjoy!
  6. For a simple, delicious side salad toss 60g rocket, 1/4 cup vegan or regular Parmesan with 1.5 tbsp olive oil, salt & pepper.