Summer Caprese Lasagne Recipe

Summer Caprese Lasagne Recipe

We’ve taken one of our favourite salads, and turned it into a main. The homemade basil oil adds a beautiful touch to this light and tasty Summer Caprese Lasagne Recipe.

Summer Caprese Lasagne Recipe

Serves 4

Basil Oil:

  • 2 cups basil leaves
  • 1 garlic clove, crushed
  • ½ cup extra-virgin olive oil


  • 4 large lasagne sheets
  • 6 heirloom tomatoes, sliced
  • 2 balls buffalo mozzarella, torn
  • basil leaves, to serve
  1. To make basil oil, place basil leaves, garlic, and olive oil in a food processor and pulse until finely chopped. Strain oil through a muslin-lined sieve; discard solids. Season with sea salt and freshly ground black pepper, and set aside until ready to use.
  2. To make lasagne, cook lasagne sheets in a large pot of boiling salted water for 8-10 minutes, or until al dente. Place 1 sheet of lasagne on each plate, with one end hanging over the side of the plate.
  3. Top with some tomato slices and mozzarella, and drizzle with a little basil oil. Fold lasagne sheet over the top of the filling, and repeat with another layer of tomatoes, mozzarella, and basil oil. Sprinkle with fresh basil leaves and serve.


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