Lasagna is one of the most popular comfort foods, which is traditionally not a very easy dish to prepare. However, celebrity chef and MasterChef India judge Kunal Kapur makes it so with his signature one-pan vegetarian lasagna recipe that uses no maida and does not need any baking.
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Taking to Instagram on May 25, he shared the recipe, writing in the caption, “This one-pot lasagna is comfort food made easy—no layering, no fuss, just all the rich, cheesy goodness in a single pan. Perfect for busy days when you still want something indulgent and homemade, this recipe brings together hearty sauce, tender pasta, and melted cheese in the most effortless way. It’s cosy, satisfying, and tastes just like the classic, minus the extra work. Once you try it, this might just become your go-to lasagna fix.”
The detailed steps to prepare are as follows.
Ingredients for one-pan veg lasagna
For tomato sauce
- Olive oil – 3 tbsp
- Garlic, chopped – 1 tbsp
- Celery, chopped – 1 tbsp
- Onion, diced – ½ cup
- Carrots, diced – ½ cup
- Zucchini, diced – ½ cup
- Broccoli, florets – 1 cup
- Salt – to taste
- Pepper powder – a generous pinch
- Tomato, blanched and chopped – 2½ cups
- Tomato puree – ½ cup
- Basil leaves – few sprigs
For assembling
- Potato, large – 2
- Mozzarella cheese, grated – 2 cups
- Parsley, chopped – handful
Method of preparation
- Heat olive oil in a pan. Add to it chopped garlic and chopped celery. Give them a quick stir, then add diced onion, diced carrots, diced zucchini, and small florets of broccoli. Sprinkle salt and pepper powder on top, and then toss the vegetables well.
- After they are cooked for three to four minutes, add to the pan blanched and chopped tomatoes, and tomato puree. Mix it well and cook it on high heat. As the vegetables are cooking, add in fresh basil leaves to enhance the flavours. Put a lid on and let it continue to cook.
- While the vegetables are cooking, take the peeled and soaked potatoes and cut them into very thin slices using a mandoline. Put the thinly sliced potatoes back in water.
- After the vegetables are cooked, turn off the heat. Take the potato slices and layer them on the pan, slightly overlapping each other. The consistency of the sauce should be a little bit watery, so that the potato slices can be cooked in it.
- After the potatoes have been layered, grate mozzarella cheese on top. After the pan is completely covered in cheese, put on the lid. Turn on the heat to low, and let it all cook for six to seven minutes.
- Once it is done, turn off the heat and take off the lid. Sprinkle chopped parsley on top and garnish with sprigs of parsley. Serve hot and enjoy.
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