The Best Easy Summer Vegetable Lasagne Recipe

This recipe celebrates the best of summer’s vibrant produce, perfect for easy dinners or a centrepiece for a gathering. I love how this dish brings people together—layer by colourful layer.

5 from 1 vote

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Course: Dinner, Lunch

Cuisine: Italian, Mediterranean

Diet: Vegetarian

Prep Time: 30

Cook Time: 45

Servings:

Calories: 664kcal

Author: Nellie Kerrison | Relish Mama

Cost: 28

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

Options & Variations
• 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.

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