Summer Vegetable Lasagne
A light, vibrant lasagne packed with seasonal vegetables and a creamy ricotta filling, perfect for warm-weather entertaining.
SERVES
6
PEOPLE
PREP TIME
40
MINUTES
COOKING TIME
80
MINUTES
Ingredients
9 lasagne sheets (fresh lasagne sheets work particularly well)
3 courgettes, sliced (avoid oversized courgettes as they can become watery when cooked)
2 red peppers, diced
150g baby spinach
2 400g tins of chopped tomatoes
1 red onion, finely sliced
4 garlic cloves, finely chopped
1 pinch dried oregano
1 pinch chilli flakes (optional)
Sea salt, to taste
Freshly ground black pepper, to taste
50ml olive oil
500g ricotta cheese
2 large eggs
Fresh basil leaves, roughly torn
80g Parmesan, grated, with extra to serve
2×125g mozzarella balls, torn
Method
Preheat the oven to 180°C. Lightly grease a deep 30x20cm baking dish.
Place the courgettes and red peppers on a large baking tray. Toss with the olive oil and a pinch of sea salt, then spread into a single layer.
Roast for 20 minutes, until softened and lightly golden.
While the vegetables are roasting, heat a splash of olive oil in a saucepan over medium heat.
Add the sliced red onion and cook for 5 minutes until softened. Add the garlic and cook for a further 1–2 minutes.
Pour in the chopped tomatoes, add the oregano and chilli flakes (if using), and season with sea salt and freshly ground black pepper. Simmer for 10 minutes, until slightly thickened.
In a bowl, combine the ricotta, eggs, half of the grated Parmesan, a generous pinch of sea salt, and black pepper. Mix until smooth.
Stir the baby spinach through the roasted vegetables. The residual heat will wilt the spinach. Add the torn basil leaves and gently combine.
Spread a thin layer of tomato sauce over the base of the baking dish.
Add a layer of lasagne sheets, followed by one-third of the ricotta mixture, half of the roasted vegetables, and a ladleful of tomato sauce.
Repeat with another layer of lasagne sheets, one third of the ricotta mixture, the remaining vegetables, and more tomato sauce.
Finish with a final layer of lasagne sheets and the remaining ricotta mixture.
Top with the torn mozzarella and the remaining Parmesan.
Cover tightly with foil and bake for 35 minutes.
Remove the foil and bake for a further 15 minutes, until golden and bubbling.
Remove from the oven and allow to rest for 10 minutes before slicing.
This helps the layers hold together. Just before you serve scatter some basil leaves on top and grate some parmesan over the top.
Serve with a crisp green salad and crusty bread.
The lasagne can be assembled up to a day in advance. Cover and refrigerate. When baking from chilled, add an extra 10 minutes to the covered baking time.
