Summer Vegetable Lasagne
This lasagne is built around the summery flavors of eggplant, tomato, capsicum, zucchini and basil, which are so beautifully complemented by the rich cheeses and luscious bechamel. Baking the vegetables first really makes this lasagne special. Besides adding plenty of roasted notes, it removes a lot of water and intensifies their natural flavor.
This lasagne is built around the summery flavors of eggplant, tomato, capsicum, zucchini and basil, which are so beautifully complemented by the rich cheeses and luscious bechamel. Baking the vegetables first really makes this lasagne special. Besides adding plenty of roasted notes, it removes a lot of water and intensifies their natural flavor.
- 2 leaves
- 2 tsp dried oregano
- salt flakes
- 100 g butter
- 1 large garlic clove sliced
- 2 large red capsicums cut into 2cm dice
- 3 zucchini cut into 2cm dice
- 2 large eggplants, part-peeled in alternate strips and cu
- 160 ml extra-virgin olive oil
- â½â tbsp dried oregano
- 2 large garlic cloves peeled and smashed
- salt flakes and freshly ground black pepper
- 500 sheets or 2 packets dried instant lasagne (pick a good i
- 200 g fresh ricotta
- 200 g baby bocconcini torn
- 250 g scamorza or firm mozzarella finely sliced
- 100 g grana padano cheese grated
- 1 bunch basil leaves picked
- 60 ml extra-virgin olive oil
- 500 ml passata
- 2 tsp castor sugar
- 1.5 litres full-cream milk
- 100 g plain flour
- 100 g grana padano cheese, grated
- â½â nutmeg finely grated
- Carbohydrate 4.80462535066475 g
- Cholesterol 0 mg
- Fat 0.221070520176547 g
- Fiber 1.26024953750257 g
- Protein 1.33528068394904 g
- Saturated Fat 0.0466925192536361 g
- Serving Size 1 1 Serving (101g)
- Sodium 10.1331310211146 mg
- Sugar 3.54437581316218 g
- Trans Fat 0.0604484971008132 g
- Calories 22 calories
Step-by-step
- Preheat the oven to 170C fan-forced or 190C conventional.
- Add the capsicum and zucchini to one high-sided baking dish, and the eggplant to another. Drizzle the vegetables with 100 millilitres of oil, using more of it on the eggplant. Sprinkle over the oregano and garlic, season with salt and pepper and roast for 90 minutes, stirring through every 20 minutes or so. Once cooked, combine the vegetables in a large bowl.
- Meanwhile, for the sugo, heat the oil in a medium saucepan. Add the garlic and fry until fragrant. Add the passata, oregano and sugar, season and simmer for 15 minutes.
- For the bechamel, add the milk and bay leaves to a saucepan and heat until just under the boil. Remove from the heat.
- Melt the butter in a medium saucepan. Stir through the flour and cook for one minute over medium heat. Add the hot milk gradually while whisking until incorporated and smooth. Stir continuously and cook until just starting to boil. Whisk in the parmesan and nutmeg and season if necessary. Cover with a baking paper cartouche and set aside. Use the bechamel while still hot.
- Spoon a thin layer of bechamel across the base of a 30 x 25 centimetre baking dish and top with pasta. Follow with another layer of bechamel, half the ricotta and bocconcini, a third of the scamorza, a generous scattering of parmesan and some torn basil leaves, season with salt and pepper and drizzle over a little oil. Add another layer of pasta followed by half the sugo and half the roasted vegetables. Top with pasta and repeat the bechamel, cheese and basil layer. Add another layer of pasta, followed by the remaining sugo and vegetables and finish with the last of the pasta. Top with the remaining bechamel, scamorza and parmesan, and cover with baking paper and foil.
- Bake for 45 minutes covered and 20 minutes uncovered. Serve or cool and portion for later use.
A Summer Vegetable Lasagne That Will Transport You
As a busy working mom, time is my most precious commodity. Dinner needs to be delicious, nutritious, and, most importantly, quick! That's why I've fallen head over heels for this Summer Vegetable Lasagne. It's a dish that tastes like a sun-drenched Italian holiday, yet it's surprisingly manageable to whip up even on a weeknight. The key? Smart preparation and layering. Roasting the vegetables beforehand removes excess moisture, intensifying their flavors and creating a depth that’s simply unmatched in a standard lasagne. This step also cuts down on cooking time later on.
The beauty of this recipe lies in its adaptability. Feel free to swap out vegetables based on what's freshest at your local market. One week, it might be overflowing with vibrant bell peppers and zucchini, the next week, eggplant and cherry tomatoes take center stage. The basic principle remains the same: roast the vegetables until they're tender and slightly caramelized, and build your lasagne in layers of deliciousness. The creamy bechamel sauce provides a lovely contrast to the roasted vegetables and the richness of the cheeses. It’s a perfect blend of textures and flavors that satisfies even the most discerning palate. I often make a double batch on the weekend, portion it out, and freeze individual portions for those nights when the energy (and time!) for cooking just isn't there.
This lasagne is more than just a meal; it’s a celebration of summer’s bounty. It’s a dish that feels both comforting and sophisticated, perfect for a casual weeknight dinner or a more elegant gathering with friends. And the best part? The leftovers are just as delicious, if not more so, the next day! I often pack a generous portion for my lunch the following day, making it a satisfying and flavorful midday meal. It's a testament to the power of thoughtful preparation and the magic of layering simple, fresh ingredients. You see, cooking, for me, isn't just about sustenance; it's about creating moments of joy, sharing delicious food with loved ones, and making memories that last a lifetime.
Tips for Success:
- Don't skimp on the roasting time! Roasting the vegetables truly elevates this lasagne. The caramelization adds depth of flavor that you won't get from simply sauteing them.
- Use good quality ingredients. The flavor of this dish is directly related to the quality of the ingredients. Opt for ripe vegetables and flavorful cheeses.
- Assemble the lasagne carefully. Even layering is key to ensuring even cooking. Don’t be afraid to use a spatula to gently spread the ingredients evenly.
- Cover and cook for the full time. Covering the lasagne during the initial baking period helps the cheese melt and prevents the top from browning too quickly.
- Let it rest! Allow the lasagne to rest for at least 10-15 minutes after baking before cutting and serving. This allows the flavors to meld and prevents the lasagne from falling apart when you cut it.
Beyond the deliciousness, this lasagne is incredibly versatile. I've adapted it for different dietary needs and preferences by using gluten-free pasta, substituting the cheeses for vegan alternatives, or adding different herbs and spices for a unique twist. It has become a blank canvas for my culinary creativity. But no matter what variations I try, it always retains that core essence of summery goodness. That’s the beauty of a great recipe; it provides a foundation upon which you can build your own culinary masterpiece.
So, this summer, ditch the takeout menus and embrace the joy of creating something truly special. This Summer Vegetable Lasagne is a testament to the fact that delicious and impressive meals don't have to be complicated. It's a dish that celebrates the bounty of the season, and it's a recipe that I will continue to cherish and share for many summers to come. And who knows, maybe even beyond!
