The words “vegetable lasagne” can strike fear into anyone who’s ever endured a soggy rendition with limp veg, bland tomato sauce and watery bechamel. Many of us still shudder at the memory of early attempts to veggie-fy traditional comfort foods that did a disservice to both the diner and the ingredients. But it doesn’t have to be that way. These recipes show how vegetarian lasagne can be elevated into a true classic, with seasonal variations that right those past wrongs and let great ingredients shine. As the dishes in Feast’s pages prove week after week, we’ve come a long way when it comes to creative meat-free cooking, and baked pasta can pair beautifully with vegetables in every season.Aubergine arrabbiata lasagne (pictured top)For this summer vegetable lasagne, I’ve ditched the white sauce entirely and the tomato sauce is more arrabbiata than plain tomato – garlicky, fiery and thick enough to hold everything together. The sauce can be made up to two days in advance and kept chilled, or frozen for three months. You can assemble the whole lasagne ahead of time and chill it for up to two days, or freeze it unbaked. Cook from frozen at 200C (180C fan)/390F/gas 6 for 50-60 minutes, covering it with foil for the first half of the cooking. Leftovers keep well for two days and are excellent reheated.Prep 20 minSalt 20 minCook 1 hr 20 minServes 63 aubergines, cut into 1cm chunksSalt and black pepper