Summer vegetable lasagne Recipe

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20 min


40 min

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


  • 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.

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Top Tip

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