Vegetable Lasagna

09 October 2018
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I can already see the those colours shining out of my garden! The colourful vegetable beds inspire me every day anew. Tomatoes in all varieties, fiery red peppers, courgettes in green and yellow tones, each vegetable in its own right brings the best culinary delights. Fried in some olive oil and marinated as refreshing antipasti the summer vegetables taste best to me. United in a lasagna, it becomes a true summer feast!  The varied antipasti vegetable is layered with pasta leaves, an aromatic brew of cherry tomatoes, honey and balsamico as well as fresh buffalo mozzarella! So you can enjoy the lightness of the warm summer days! My vegetable lasagna comes easily. Without béchamel sauce? But yes, with so much summer aroma we can do without this classic. Because especially on hot days this vegetable lasagne simply tastes wonderfully fresh and light. This is exactly what the summer heart needs to be happy! By the way, I presented the recipe this week at the ARD Buffet, have a look!Have a lot of fun cooking!Your Theresa

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Gemüselasagne aus dem Sommergarten


750 g cherry tomatoes

7 tbsp olive oil

2 tbsp honey

2 tbsp light balsamic vinegar

some sea salt

some pepper from the mill

250 g eggplant

some fleur de sel

220 g courgettes

220 g yellow zucchini

1 tsp organic lemon peel

1 tbsp lemon juice

1 tsp acacia honey

1 pinch freshly grated garlic

300 g red pepper

300 g yellow pepper

1 tbsp balsamic vinegar

1 tbsp fresh thyme leaves


375 g mozzarella

2 vine tomatoes

1 tbsp olive oil

350 g lasagne sheets

100 g freshly grated Gryère hard cheese

some fresh basil and borage blossoms to decorate



Wash and halve the cherry tomatoes. Heat 2 tbsp olive oil in a high frying pan and fry the tomato halves in it.Add 1 tbsp honey, balsamic vinegar, 300 ml water and some sea salt. Let everything simmer open for 20 minutes. Season to taste with salt and pepper.

In the meantime, clean, wash and dry the aubergine and cut it lengthwise into strips about 0.5 cm wide.Heat 1 tbsp olive oil in a pan. Fry the aubergine strips side by side in 1-2 tbsp olive oil until brown. Finally, season with fleur de sel and pepper.

Wash, clean and cut the courgettes lengthwise into 0.5 cm wide strips. Heat 1 tbsp olive oil in a pan. Brown half of the courgettes side by side on both sides. Fry the remaining courgette strips in 1 tbsp olive oil in a pan. Season the whole zucchini with lemon zest, lemon juice, acacia honey, garlic, fleur de sel and pepper.

Cut the peppers in half, clean, wash and cut into 0.5 cm wide strips. Heat 1 tbsp olive oil in a pan and fry the paprika vegetables in it. Add balsamic vinegar, the rest honey and 100 ml water and simmer until the liquid has evaporated. Finally add thyme and season to taste with fleur de sel and pepper.

Drain the mozzarella and cut into small cubes. Wash, grate, clean and slice the vine tomatoes into 0.5 cm slices.

Preheat the oven to 180 degrees circulating air.Grease a casserole dish with olive oil. Line the bottom with a layer of lasagne leaves and a layer of aubergine strips on top. Sprinkle with some tomato stock so that the pasta leaves and aubergines are evenly covered with liquid. Sprinkle over a handful of mozzarella cubes.Put another layer of lasagne leaves on top and cover with the courgette strips, cover again with tomato stock and sprinkle with mozzarella cubes.Then layer a layer of lasagne leaves, paprika strips, tomato stock and mozzarella cubes.Finish with lasagne leaves, tomato brew and other mozzarella. Sprinkle with Gryère cheese. Put on tomato slices.

Bake the lasagne in the middle of the oven for about 30 minutes.Remove it from the oven and let it cool down a little before serving. Serve garnished with fresh basil leaves and borage blossoms.Tip: Lasagne can be prepared very well the day before.

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