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If you’re craving an extra tasty home-made recipe this summer, then this Summer Veg Lasagne recipe is for you! It’s DELICIOUS 🤤

You’ll need the Homemade Pesto recipe from last month to create this extra tasty meal. My recipe serves 4-6 people so it’s the perfect meal to cook up for the family or a social gathering.

Ingredients

ROASTED VEG

  • 1 red onion, chopped in 2cm dice 
  • 2 garlic cloves, grated 
  • 1 Aubergine, chopped in 2cm dice 
  • 2 peppers, chopped in 2cm dice 
  • 2 courgettes, chopped in 2cm dice 
  • 2 Tins Tomatoes 
  • 2 Tbsp Tomato Puree 
  • 3 Tbsp Olive or Rapeseed oil 
  • 3 sprigs Rosemary 
  • 3Tbsp Olive or rapeseed oil 
  • Salt and pepper, to taste 
  • 10-20g Fresh Basil 

WHITE SAUCE 

  • 30g Butter 
  • 30g plain flour 
  • 500mls milk 
  • 70g cheddar, grated 
  • 2-3 tbsp pesto  
  • Black pepper 

OTHER

  • 300g Lasagne sheets 
  • 20g parmesan, grated 

Directions

  1. Pre heat the oven to 180°C 
  2. Place all the roasted veg ingredients into a large roasting tray and mix together. 
  3. Roast in the oven for 40mins or until the veg are soft and have come together. 
  4. Tear up the basil and stir into the cooked vegetables and then leave to cool. 
  5. Make the white sauce by melting the butter in a saucepan and then adding the flour and mix together. Stir continuously until a paste forms – this is called a roux. Continue cooking for 2 mins, stirring all the time. 
  6. Take the pan off the heat and add a little of the milk, using a whisk to combine. Once combined, continue to add the milk in stages whisking until smooth between each addition. 
  7. Place the sauce back on a low heat and cook for around 5minutes until thickened, stir regularly to avoid it sticking or becoming lumpy. Once cooked add the cheddar cheese and pesto and stir to combine. Season the sauce with pepper 
  8. Now it’s time to assemble the lasagne. Take a roasting dish and spread some of the roasted vegetables across the bottom. Depending on the size of your dish, this will be 3-4 layers, so divide the mixture accordingly. 
  9. Lay pasta sheets over the vegetables and then spread some of the white sauce on top of the pasta (Remember you need to divide the white sauce into an extra layer as you need it for the top!) 
  10. Keep going, making layers of roasted veg then pasta then white sauce until all the ingredients are used. The top layer needs to be white sauce. Be a little more generous with the top layer of sauce so that it stays moist during cooking. 
  11. Sprinkle the parmesan over the top of the lasagne and place onto a baking tray and into the over for 30-45 minutes until golden brown and the pasta is cooked all the way through. Place foil over the top if it is browning too quickly. 
  12. Lovely served with a nice green salad! 

If you’re a fan of lasagne then don’t forget to tag me if you try this summer veg version! Find my socials here.