Roasted Mediterranean vegetable lasagne from Delia Smith's Summer Collection: 140 Recipes for Summer by Delia Smith

  • basil
  • bay leaves
  • red peppers
  • yellow peppers
  • capers
  • mozzarella cheese
  • aubergines
  • nutmeg
  • black olives
  • courgettes
  • cherry tomatoes
  • Parmigiano Reggiano cheese
  • spinach lasagne pasta

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • veronicafrance on January 02, 2014

    I made this for family over Christmas, and everyone loved it. It's quite a lot of work to prepare, but as with all dishes of this type it's worth making two and freezing one of them for a quick meal. You can substitute veg -- no aubergine available, so I used a butternut squash instead, and added some tinned cherry tomatoes. Make sure your bechamel is copious and quite liquid if using no-precook lasagne.

  • Tommelise on June 29, 2012

    This is my kids favorite recipe for lasagne. They love the taste of the roasted vegetables. I tend to add more basil and garlic, but then I do that with a lot of recipes :) It is a very fast recipe, just cut up the vegetables and put them in the oven - take them out when they are done and layer the lasagne and return to the oven - it could hardly be easier.

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