The Best Easy Summer Vegetable Lasagne Recipe
The Best Easy Summer Vegetable Lasagne Recipe
Few things bring people together like a great meal; this Summer Vegetable Lasagne is no exception. There’s something so lovely about layering fresh, seasonal ingredients and baking them until golden and bubbling. It feels both satisfying and celebratory. This dish was recently shared in our Relish Mama Cooking Club, where we focus on flavour-packed, nourishing meals that bring joy to the table.
Why This Recipe is Perfect for Summer
As summer peaks, markets and gardens overflow with zucchini, sweet potatoes, fresh basil, and juicy cherry tomatoes—all of which come together beautifully in this dish. Unlike heavier lasagnes, this version feels much lighter, but it is still comforting, making it perfect for warm evenings. Plus, it’s completely adaptable.
A Dish for Every Occasion
Whether you’re looking for a fuss-free weeknight dinner, a meal-prep-friendly dish for the week ahead, or a stunning centrepiece for your next gathering, this lasagne delivers. You can assemble it in advance, pop it in the fridge, and bake it when ready. It’s also great for leftovers. What a treat to have a slice of this waiting for you in the fridge the next day!
Making It Your Own
This recipe is already vegetarian, but you can easily adjust it to suit your preferences:
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Extra cheesy? Add a layer of ricotta or a dollop of mascarpone between the layers.
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More greens? Wilted spinach or sautéed kale would be great additions.
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No fresh lasagne sheets? Use dried sheets, but add a little extra sauce to keep it moist.
What to Serve with Your Summer Lasagne
This lasagne shines on its own but pairs beautifully with a crisp green salad, a shaved cabbage slaw, or warm, crusty focaccia. If you’re feeling indulgent, a chilled glass of white wine or a summery spritz won’t go astray either!
A Taste of Cooking Club
This Summer Vegetable Lasagne is just one of the delicious dishes we shared in January inside the Relish Mama Cooking Club. Every month, we explore seasonal recipes, live online classes, and meal inspiration to help you feel confident and creative in the kitchen. If this sounds like something you’d love, why not join us?
👉 Click here to explore the Cooking Club.
Looking for More Culinary Adventures? Me too! Join our food tour this year….
If you love diving into new flavours and food experiences, don’t forget to check out our upcoming India tour in September. It’s a journey filled with incredible food, culture, and experiences. Our March tour sold out fast, so don’t miss this final 2025 date!
🌏 Click hereto learn more about the India tour.
Have you made this Summer Vegetable Lasagne? I’d love to hear how you enjoyed it! Please share your thoughts in the comments below or tag me on Instagram @RelishMama
Happy cooking!
Love Nellie
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The Best Easy Summer Vegetable Lasagne Recipe

The Best Easy Summer Vegetable Lasagne Recipe
Equipment
- Large baking dish (at least 30cm x 20cm)
- Sharp knife (for slicing vegetables)
- Cutting board
- Large saucepan (for making the sauce)
- Wooden spoon or spatula
- Baking trays (for roasting vegetables)
- Pastry brush (for brushing oil on vegetables)
- Aluminium foil (for covering the lasagne during baking)
- Grater (for parmesan and mozzarella)
- Oven (preheated to 200°C/180°C fan-forced)
Ingredients
For the sauce:
- 2 tbsp olive oil
- 1 large onion finely diced
- 4 garlic cloves finely chopped
- 2 tbsp tomato paste
- 1 tbsp red wine vinegar
- 1 tsp honey or a pinch of caster sugar
- 700 ml passata
- 1 tsp dried oregano
- 8 basil leaves torn or shredded
For the lasagne:
- 60 ml olive oil for brushing
- 2 medium-sized sweet potatoes ends trimmed, cut in half through the round centre, and sliced lengthways into 5mm slices (or substitute with eggplant or more zucchini slices)
- 3 medium zucchinis ends trimmed and cut lengthways into 5mm slices
- 1 red capsicum sliced into strips
- 400 g fresh lasagne sheets store-bought or homemade
- 200 g cherry tomatoes halved
- 12-14 basil leaves torn, plus extra for garnish
- 200 g fresh mozzarella ball roughly torn or sliced
- 50 g grated mozzarella
- 100 g parmesan coarsely grated
To serve:
- Shaved cabbage salad or a crisp green salad
- Focaccia or garlic bread if desired
Instructions
Make the sauce:
- Heat the olive oil in a saucepan over medium heat. Add the onion and cook until softened, about 5-7 minutes.
- Stir in the garlic and cook for 30 seconds, then add the tomato paste. Cook for 1 minute until fragrant.
- Add the red wine vinegar and stir, then mix in the honey, passata, and oregano.
- Stir in the torn basil and simmer gently for 15-20 minutes until thickened. Season to taste and set aside.
Prepare the vegetables:
- Preheat the oven to 220°C (200°C fan-forced).
- Brush the sweet potato (or eggplant) and zucchini slices lightly with olive oil and season with salt.
- Arrange on baking trays and roast in batches until tender—approximately 20 minutes.
Assemble the lasagne:
- Preheat the oven to 200°C (180°C fan).
- Spread a thin layer of the sauce on the base of a large baking dish.
- Add a layer of roasted vegetables and raw capsicum strips. Be sure to distribute the different vegetables evenly across the dish.
- Add halved cherry tomatoes, torn basil, half of the fresh mozzarella, and half of the grated mozzarella.
- Repeat the layers, finishing with a final layer of lasagne sheets, followed by sauce, both mozzarellas, and a generous sprinkle of parmesan.
- Cover loosely with foil and bake for 25 minutes.
- Remove the foil and bake for another 15-20 minutes until golden and bubbling.
- Scatter fresh basil over the top and let the lasagne rest for 5 minutes before serving.
- Serve with a crisp green salad, focaccia, or garlic bread. This lasagne is also fantastic with a shaved cabbage salad.
Notes
• Add depth: Layer in caramelised onions for a touch of sweetness.
• Cheese lovers: Add ricotta or a dollop of mascarpone between the layers for extra creaminess.
• Herby variation: Swap basil for fresh oregano or thyme, or mix them for a Mediterranean twist.
Nutrition