One-Pot Lasagne Ribbons

One-Pot Lasagne Ribbons

As the Kitchen Head of our household, I like to try alternatives to meat and heavier carbs throughout the week to keep meals interesting and provide healthier options to the meals we love. This is especially important for me, as I spend so much of my spare time going out for coffee, lunch and cake!

Something I often like to use in place of beef mince is soy mince; its similar texture and bulkiness makes a great alternative for bolognese, lasagnes and chilli, whilst being completely vegan and a good source of protein.

I had a bit of a craving for lasagne whilst meal planning for the week, but didn’t want the heavy feeling I often get afterwards or to spend over an hour cooking, so came up with a faster and healthier option:


One-Pot Lasagne Ribbons | Serves 2-3 | 45 mins approx



  • 200g soy mince
  • 1 pack fresh tagliatelle
  • 1 jar white sauce
  • 1 red onion
  • 2 cloves garlic
  • 1 x green pepper
  • 1/2 bag spinach
  • 1 tin/carton chopped tomatoes
  • 450ml vegetable stock
  • Tomato purée
  • Seasoning
Please don’t judge my dirty hob 😐
  1. Chop the onion finely and fry for a 3-4 minutes until soft. Whilst cooking, crush your garlic cloves and then add to the pan, cooking for a further minute.
  2. Stir in the soy mince and cook until brown (we use Quorn frozen soy mince so it needs a few minutes to defrost) and the add chopped tomatoes, chopped green pepper, a few squeezes of purée and the vegetable stock.
  3. Season to your taste – I used a little salt, some pepper, fresh parsley and dried chilli flakes. Place the lid on your saucepan and simmer for approximately 25 minutes, stirring occasionally.
  4. Add half a bag of spinach and stir in until it wilts. Once the spinach has wilted, mix in the fresh tagliatelle, making sure to fold it into the lasagne sauce. Fresh pasta usually takes about 3 minutes to cook in water, but as there is less liquid it will take slightly longer and requires stirring to keep folding it into the sauce and ensuring all of the pasta is cooked through.
  5. Heat about 1/4 jar of the white sauce in a small saucepan. I promise I normally make my own béchamel as I don’t often like shop bought equivalents, but this meal is supposed to be quick and you really do not need much of the sauce. Unless you want more, of course.
  6. Serve the vegetable lasagne in pasta dishes. Drizzle the white sauce across the dish, sprinkle with cheese and place under the grill for 1-2 minutes until melted. Done!


How quick is that compared to making lasagne and using every bloody pot and dish in the kitchen!? Not only that, it was just as satisfying and really did taste like the real thing. This dish is a great way for you to sneak a bunch of vegetables into your meals, especially good if you have children, and there are loads more you could use such as mushrooms, courgettes and squash.

If you are vegan or dairy free, why not try cashew ricotta mixed with spinach and add some dollops of this in place of the white sauce? And of course, if you are a meat eater then you can always go for beef mince too!

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Tasty! Except for the questionable looking white sauce..


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