Why You’ll Love This Recipe
This Summer Vegetable Lasagne is not only packed with fresh, seasonal vegetables, but it also delivers on comfort and flavor. The combination of roasted and grilled vegetables, creamy cheeses, and slow-simmered tomato sauce makes it a perfect balance of textures and tastes. The dish is hearty enough to serve as a complete meal, yet light enough to enjoy on a warm summer evening. Plus, it’s vegetarian and easily adaptable for larger groups, making it ideal for both casual dinners and special gatherings.
Ingredients
For the Sauce:
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 6 garlic cloves, finely chopped
- 2 tbsp tomato purée
- 700 ml jar passata
- 1 tbsp apple cider vinegar (or lemon juice)
- Pinch of caster sugar
- 8 basil leaves, shredded
For the Lasagne:
- 60 ml olive oil (for brushing)
- 2 medium aubergines, trimmed and cut lengthwise into 5mm slices
- 3 medium courgettes, trimmed and cut lengthwise into 5mm slices
- 400g fresh lasagne sheets
- 360g jar flame roasted or chargrilled peppers, drained and cut into thick strips
- 12-14 basil leaves, torn, plus extra to garnish
- 375g mozzarella (drained weight), roughly torn
- 150g parmesan or vegetarian equivalent, coarsely grated
Directions
1. Make the Sauce:
- Warm olive oil in a saucepan over low-medium heat. Add the chopped onion with a pinch of salt and cook gently for 15-20 minutes until softened, stirring occasionally.
- Add the minced garlic and cook for 1 minute. Stir in the tomato purée and cook for another minute.
- Pour in the passata and swirl 100 ml of water around the jar, adding it to the saucepan. Add apple cider vinegar, caster sugar, salt, and pepper. Simmer for 20 minutes, then stir in the shredded basil.
2. Prepare the Vegetables:
- While the sauce simmers, brush the aubergine and courgette slices with olive oil. Cook them in batches in a griddle pan over medium-high heat for a few minutes on each side until soft and lightly charred. Drain on kitchen paper.
3. Assemble the Lasagne:
- Preheat the oven to 180°C (fan) / gas mark 6. Brush an oven dish with the remaining olive oil and pour a thin layer of tomato sauce in the bottom of the dish.
- Begin layering: add a layer of fresh pasta sheets, followed by grilled aubergine, courgette, roasted peppers, torn basil leaves, mozzarella, and parmesan.
- Repeat the layers, ending with cheese on top.
4. Bake the Lasagne:
- Place the assembled lasagne in the oven and bake for 35-40 minutes until golden and bubbling.
- Once baked, let it rest for 10 minutes before serving, garnished with extra basil leaves.
Servings and Timing
- Prep time: 25 minutes
- Cook time: 45 minutes
- Total time: 1 hour 10 minutes
- Servings: 6 servings
Storage and Reheating
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until heated through. You can also freeze the lasagne for up to 3 months; let it cool completely before freezing, and reheat it in the oven for the best results.
FAQs
1. Can I use other vegetables for the lasagne?
Yes! Feel free to substitute other vegetables, such as mushrooms, spinach, or bell peppers, based on your preference or what’s available.
2. Can I use dried lasagne sheets instead of fresh?
Yes, dried lasagne sheets can be used, but they may need to be boiled before layering them in the lasagne. Be sure to follow the instructions on the package for the best results.
3. Can I make this dish gluten-free?
Yes, you can use gluten-free lasagne sheets to make this recipe gluten-free. You may also want to check the labels on the other ingredients to ensure they are gluten-free.
4. Can I use a different type of cheese?
You can substitute mozzarella with other cheeses like ricotta or goat cheese for a slightly different flavor. Make sure to use a vegetarian-friendly version of parmesan if needed.
5. Can I prepare the lasagne ahead of time?
Yes, you can assemble the lasagne in advance and refrigerate it for up to 24 hours before baking. This allows the flavors to meld together even more. Just bake it the day you plan to serve it.
6. How do I make the lasagne extra cheesy?
To make the lasagne extra cheesy, you can add more layers of cheese throughout the dish, or sprinkle additional cheese on top before baking for an extra gooey, golden finish.
7. Can I make this recipe vegan?
Yes, you can make this recipe vegan by using dairy-free cheese alternatives for mozzarella and parmesan, and ensuring that all the other ingredients, like the lasagne sheets and sauces, are vegan-friendly.
8. Can I freeze this lasagne?
Yes! You can freeze the lasagne before baking. Just wrap it tightly with plastic wrap and foil, and bake from frozen. It may take a little longer to cook through, so keep an eye on it.
9. Can I add protein to the lasagne?
Yes, you can add plant-based protein like lentils or tofu if you want to make the dish more hearty. Alternatively, you can add some cooked ground vegan meat substitutes.
10. How do I make the sauce thicker?
If the sauce is too thin, let it simmer for a bit longer, uncovered, until it thickens to your desired consistency. You can also add a little cornstarch slurry (cornstarch mixed with water) to thicken it if necessary.
Conclusion
This Summer Vegetable Lasagne is a perfect dish to enjoy during the warmer months, featuring vibrant vegetables and a rich, cheesy filling. It’s a simple yet indulgent meal that brings together fresh garden flavors and comforting textures. Whether you’re feeding a crowd or treating yourself to a delicious meal, this lasagne is a satisfying option that will leave everyone coming back for more!
Summer Vegetable Lasagne: A Vibrant and Hearty Dish for All Occasions
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This Summer Vegetable Lasagne is a vibrant and hearty dish, perfect for any occasion. Combining layers of grilled vegetables, creamy cheeses, and a rich tomato sauce, it’s a comforting yet light vegetarian meal that’s ideal for summer.
Ingredients
2 tbsp olive oil
1 large onion, finely chopped
6 garlic cloves, finely chopped
2 tbsp tomato purée
700 ml jar passata
1 tbsp apple cider vinegar (or lemon juice)
Pinch of caster sugar
8 basil leaves, shredded
60 ml olive oil (for brushing)
2 medium aubergines, trimmed and cut lengthwise into 5mm slices
3 medium courgettes, trimmed and cut lengthwise into 5mm slices
400g fresh lasagne sheets
360g jar flame roasted or chargrilled peppers, drained and cut into thick strips
12–14 basil leaves, torn, plus extra to garnish
375g mozzarella (drained weight), roughly torn
150g parmesan or vegetarian equivalent, coarsely grated
Instructions
- Make the Sauce: Warm olive oil in a saucepan over low-medium heat. Add chopped onion and cook for 15-20 minutes until softened. Add garlic, then tomato purée and cook for another minute. Add passata, apple cider vinegar, caster sugar, salt, and pepper. Simmer for 20 minutes and stir in shredded basil.
- Prepare the Vegetables: Brush aubergine and courgette slices with olive oil. Griddle them in batches on medium-high heat until soft and charred. Drain on kitchen paper.
- Assemble the Lasagne: Preheat the oven to 180°C (fan) / gas mark 6. Brush a baking dish with oil and add a thin layer of tomato sauce. Begin layering with pasta sheets, followed by grilled aubergine, courgette, roasted peppers, torn basil, mozzarella, and parmesan. Repeat layers, finishing with cheese on top.
- Bake the Lasagne: Bake for 35-40 minutes until golden and bubbling. Let it rest for 10 minutes before serving, garnished with extra basil.
Notes
Substitute other vegetables like mushrooms, spinach, or bell peppers based on preference.
Use gluten-free lasagne sheets for a gluten-free version.
For a more cheesy lasagne, add extra cheese layers throughout the dish.
Vegan options are available by using dairy-free cheese alternatives.
If the sauce is too thin, let it simmer longer or add cornstarch to thicken it.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 6g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 40mg
