Summer vegetable lasagne

(11 ratings)
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

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


  • 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

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


  1. Pre-heat the oven to 190°C / fan oven 170°C / Gas 5.
  2. 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.
  3. 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.
  4. 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.

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  • 4
(11 ratings)

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A great alternative to mince or Quorn mince, this lovely lasagne tastes fresh and lighter. Will definitely be cooking it again.

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