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
