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Photo of Summer vegetable lasagne by WW

Summer vegetable lasagne

Total Time
30 min
15 min
15 min
Lasagne without pasta sounds strange? Trust us! This one’s great and is ready in 30 minutes


Reduced-fat ricotta cheese

200 g

Roasted capsicum in oil

140 g, (4 slices)

Chargrilled eggplant, marinated in oil

250 g, (8 slices)

Basil pesto

2 tbs

Tomato passata

1 cup(s)

Extra light cheddar cheese

100 g

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a baking tray with oil. Combine ricotta and pesto in a small bowl.
  2. Spread half the ricotta mixture over 4 eggplant slices. Top with capsicum, remaining ricotta mixture and remaining eggplant.
  3. Spoon half the passata over prepared tray, making 4 separate rounds about the size of the eggplant slices. Place eggplant stacks on passata. Top with remaining passata and sprinkle with cheese. Bake for 15 minutes or until heated through and cheese is melted.


SERVING SUGGESTION: Rocket leaves drizzled with balsamic vinegar, plus sourdough bread. TIPS: Find chargrilled eggplant and capsicum at the deli counter of most supermarkets. Alternatively, lightly spray 1 large eggplant (cut lengthways into 8 slices) and 2 red capsicums (halved) with oil and chargrill until tender. Prepare ahead and keep, covered, in the fridge until required.