Summer vegetable lasagne recipe

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serves: 4
Skill: easy
Cost: cheap
Prep: 20 min
Cooking: 40 min
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  • This vegetarian lasagne is a summer sensation – packed with fresh vegetables to give you a dose of vitamins, antioxidants and fibre as well as around 3 portions to put towards your 5-a-day total

    Ingredients

    • 2 tbsp vegetable oil
    • 150g green beans, trimmed and chopped
    • 1 large courgette, chopped into chunks
    • 1 red onion, chopped
    • 1 red pepper, de-seeded and cut into chunks
    • 1 yellow pepper, de-seeded and cut into chunks
    • 12 cherry tomatoes, halved
    • 500g jar tomato sauce for lasagne with roasted onion and garlic
    • 6 lasagne sheets (weighing about 100g)
    • 470g jar creamy sauce for lasagne
    • 100g grated mozzarella cheese
    • Basil leaves, to garnish

    Method

    • Pre-heat the oven to 190°C / fan oven 170°C / Gas 5.

    • Heat the vegetable oil in a large frying pan and add the green beans, courgette, red onion and peppers.  Cook over a medium-high heat, stirring often, until the vegetables are softened – about 4-5 minutes.  Add the cherry tomatoes and stir in the tomato sauce for lasagne with roasted onion and garlic.

    • Tip half the vegetable mixture into a large rectangular baking dish, measuring about 26cm x 20cm.  Arrange 3 lasagne sheets on top, then spread half the creamy sauce for lasagne over them.  Repeat the layers, then sprinkle the grated mozzarella cheese evenly over the surface.

    • Bake for 30-35 minutes, until cooked and golden brown. Allow to stand for a few minutes, then serve, garnished with a few basil leaves.

    Top tip for making Summer vegetable lasagne

    Cool any leftovers quickly, then keep them covered and refrigerated – reheating them thoroughly the next day until piping hot.

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