Summer vegetable lasagne (2024)

Home > Lasagne recipes > Summer vegetable lasagne

By: Debora Robertson

• Published:12 Jun 23
• Updated:4 Apr 24

• Test kitchen approved

This summer vegetable lasagne from food writer Debora Robertson is packed with courgettes, aubergine and flame-grilled peppers. Serve with a crisp green salad.

Love a meat sauce? Here’s our classic lasagne recipe

Ingredients

For the sauce

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 6 garlic cloves, finely chopped
• 2 tbsp tomato purée
• 700ml jar passata
• 1 tbsp red wine vinegar
• Pinch caster sugar
• 8 basil leaves, shredded

For the lasagne

• 60ml olive oil for brushing
• 2 medium aubergines, ends trimmed and cut lengthways into 5mm slices
• 3 medium courgettes, ends trimmed and cut lengthways 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

Specialist kit

• Deep 33cm x 23cm oven dish

Method

1. Begin with the tomato sauce. Warm the olive oil in a saucepan over a low medium heat, then add the onion with a good pinch of salt. Cook gently for 15 20 minutes, stirring occasionally, until softened. Add the garlic, cook for 1 minute, then the tomato purée and cook for another minute. Pour in the passata, swish 100ml water around the jar and add that too, then add the vinegar, sugar and a pinch of salt and pepper and simmer for 20 minutes. Stir in the basil.
2. While the sauce simmers, brush a little olive oil on the ribbons of aubergine and courgette and cook them in batches in a griddle pan over a medium-high heat for a few minutes on each side until soft and lightly charred. As you work, put the slices on a piece of kitchen paper to drain. Continue until all the ribbons are cooked.
3. Heat the oven to 180°C fan/gas 6. Brush the baking dish with the remaining oil and pour in a thin layer of the tomato sauce. Add a layer of pasta, followed by a layer of aubergines, courgettes and peppers, scattered with some of the torn basil. Sprinkle over some of the mozzarella and parmesan. Repeat this layering – sauce, pasta, vegetables, cheese – until everything is used up, ensuring the top layer is cheese.

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4. Put the lasagne on a tray and into the oven for 35-40 minutes until the top is golden and bubbling. Leave to rest for 10 minutes before serving, scattered with a few basil leaves.

Nutrition: per serving

Recipe By

Debora Robertson

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