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roasted vegetable lasgne in baking dish on a kitchen towel

September might spell the end of summer, but it more than makes up for it by ushering in a sumptuous array of wonderful seasonal ingredients.

In-season ingredients are cheaper, fresher and better tasting their imported counterparts, so keep an eye out for the following veg and fruits in your supermarket:

Vegetables

Aubergine, Beetroot, Broccoli, Butternut Squash, Carrots, Courgettes, Celery, French Beans, Marrow, Onions, Pumpkin, Runner Beans, Sweetcorn, Turnips

Fruit

Apples, Damsons, Peaches, Pears, Plumbs, Raspberries, Nectarines, Figs, Redcurrants

That’s a LOT of wonderful in-season ingredients! If you’d like to take advantage of them but don’t quite know where to start, we’ve got a delicious Roasted Vegetable Lasagne recipe you need to try.

It makes heavy use of aubergine and courgettes, which are both at their best this time of year - making for the best triple-tiered tower of veggie-packed goodness you’ve ever tested.

close up layers of roasted vegetable lasagne on white plate

Serves 6-8 people.

Ingredients.

1 Aubergine, unpeeled and sliced lengthways, 1/4 inch thick
3 Medium courgettes, unpeeled and sliced lengthways 1/4 inch thick
150ml Olive oil
1 Tbsp dried oregano
Salt and freshly ground black pepper
3 Cloves minced garlic
10 Lasagne Sheets
450g Fresh whole milk ricotta
225g Garlic and herb goat cheese
2 Extra-large eggs, lightly beaten
Bunch of fresh basil leaves, lightly chopped
100g Freshly grated Parmesan cheese
4 Jars marinara sauce (around 250g per jar)
450g fresh mozzarella, thinly sliced

Make it.

Step 1. Preheat your oven to 190°C. Place the aubergine and courgette strips in single layers on a few baking trays. Brush both sides of the vegetable generously with olive oil. Arrange again on the baking tray and sprinkle over some oregano, salt and pepper, then roast for 25 minutes.

Step 2. Take the trays out of the oven and sprinkle garlic evenly on top; roast for another 5 minutes, or until the vegetables are cooked through. Remove from the oven and lower temperatures to 175°C.

Step 3. Fill a large bowl with half hot tap water and half boiling water. Add the lasagne sheets and soak them for 15 minutes. Swirl occasionally so they don’t stick together, then drain and leave to one side.

Step 4. Whilst the sheets are soaking, combine the ricotta, goats cheese, eggs, basil, half the Parmesan, 1 1/2 tsp salt, and 1 tsp black pepper in your stand mixer bowl. Use the beater attachment to mix it all together.

Step 5. In a large baking dish, spread 1 jar or the marinara sauce across the bottom. Then, arrange a third of the vegetables on top, before a layer of lasagna sheets. Next add a third of the mozzarella, and a third of the ricotta mixture in large dollops. Repeat this process twice, starting with the marinara layer.

Step 6. Spread the last jar of marinara on top and sprinkle over the rest of the Parmesan. Bake for an hour or slightly longer, until the lasagne is browned and bubbly. Allow to rest of 10 minutes then tuck in.

If you’d like to make an easy job of tackling this mouthwatering seasonal lasagne, kit yourself out with the VonShef products below.

September might spell the end of summer, but it more than makes up for it by ushering in a sumptuous array of wonderful seasonal ingredients.

In-season ingredients are cheaper, fresher and better tasting their imported counterparts, so keep an eye out for the following veg and fruits in your supermarket:

Vegetables

Aubergine, Beetroot, Broccoli, Butternut Squash, Carrots, Courgettes, Celery, French Beans, Marrow, Onions, Pumpkin, Runner Beans, Sweetcorn, Turnips

Fruit

Apples, Damsons, Peaches, Pears, Plumbs, Raspberries, Nectarines, Figs, Redcurrants

That’s a LOT of wonderful in-season ingredients! If you’d like to take advantage of them but don’t quite know where to start, we’ve got a delicious Vegetarian Lasagne recipe you need to try.

It makes heavy use of aubergine and courgettes, which are both at their best this time of year - making for the best triple-tiered tower of veggie-packed goodness you’ve ever tested.

Serves 6-8 people.

Ingredients.

1 Aubergine, unpeeled and sliced lengthways, 1/4 inch thick
3 Medium courgettes, unpeeled and sliced lengthways 1/4 inch thick
150ml Olive oil
1 Tbsp dried oregano
Salt and freshly ground black pepper
3 Cloves minced garlic
10 Lasagne Sheets
450g Fresh whole milk ricotta
225g Garlic and herb goat cheese
2 Extra-large eggs, lightly beaten
Bunch of fresh basil leaves, lightly chopped
100g Freshly grated Parmesan cheese
4 Jars marinara sauce (around 250g per jar)
450g fresh mozzarella, thinly sliced

Make it.

Step 1. Preheat your oven to 190°C. Place the aubergine and courgette strips in single layers on a few baking trays. Brush both sides of the vegetable generously with olive oil. Arrange again on the baking tray and sprinkle over some oregano, salt and pepper, then roast for 25 minutes.

Step 2. Take the trays out of the oven and sprinkle garlic evenly on top; roast for another 5 minutes, or until the vegetables are cooked through. Remove from the oven and lower temperatures to 175°C.

Step 3. Fill a large bowl with half hot tap water and half boiling water. Add the lasagne sheets and soak them for 15 minutes. Swirl occasionally so they don’t stick together, then drain and leave to one side.

Step 4. Whilst the sheets are soaking, combine the ricotta, goats cheese, eggs, basil, half the Parmesan, 1 1/2 tsp salt, and 1 tsp black pepper in your stand mixer bowl. Use the beater attachment to mix it all together.

Step 5. In a large baking dish, spread 1 jar or the marinara sauce across the bottom. Then, arrange a third of the vegetables on top, before a layer of lasagna sheets. Next add a third of the mozzarella, and a third of the ricotta mixture in large dollops. Repeat this process twice, starting with the marinara layer.

Step 6. Spread the last jar of marinara on top and sprinkle over the rest of the Parmesan. Bake for an hour or slightly longer, until the lasagne is browned and bubbly. Allow to rest of 10 minutes then tuck in.

If you’d like to make an easy job of tackling this mouthwatering seasonal lasagne, kit yourself out with the VonShef products below.