Delicious Summer Lasagna

Why You’ll Love This Recipe

• Packed with fresh, seasonal vegetables

• A lighter, vegetarian-friendly twist on classic lasagna

• Comforting, creamy, and cheesy without being heavy

• Great for meal prep or serving a crowd

• Customizable with different vegetables and cheeses

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Vegetables and aromatics:
1 onion, thinly sliced
2 carrots, peeled and cut into rounds
2 eggplants, diced
1 zucchini, sliced into rounds
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
2 bay leaves

Base ingredients:
450 g tomato purée
50 ml olive oil
Salt and pepper to taste

Béchamel sauce:
75 g butter
75 g flour
750 ml milk

Other ingredients:
12 lasagna sheets
100 g grated parmesan

Directions

1. Peel and slice the onion. Peel and cut the carrots into rounds. Sauté them in a large pot with olive oil until softened.

2. Add the diced eggplants and cook until lightly browned. Stir in the tomato purée, season with salt and pepper, and add bay leaves. Cover and simmer gently for 30 minutes.

3. Meanwhile, seed and chop the peppers. Slice the zucchini. Add them to the pot, cook for 5 more minutes, then remove from heat and set aside.

4. Prepare the béchamel: melt the butter in a saucepan, stir in the flour, and gradually whisk in the milk until thickened. Season and set aside.

5. In a baking dish, spread a thin layer of béchamel. Add lasagna sheets, then a layer of vegetables. Continue layering béchamel, pasta, and vegetables until all ingredients are used.

6. Finish with a layer of béchamel and sprinkle with grated parmesan.

7. Bake in a preheated oven at 180°C (350°F) for 30 minutes. Let rest for 5–10 minutes before serving.

Servings and timing

• Servings: 6

• Prep time: 30 minutes

• Cook time: 35 minutes

• Total time: 65 minutes

Variations

• Swap parmesan with mozzarella, Gruyère, or goat cheese for a different flavor.

• Add mushrooms for extra richness.

• Use plant-based milk and vegan cheese for a dairy-free version.

• Layer with roasted vegetables for deeper flavor.

• Add fresh basil or oregano for an herby twist.

Storage/Reheating

Store leftover lasagna covered in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for 15 minutes or in the microwave for individual portions. Lasagna also freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I prepare lasagna ahead of time?

Yes, assemble it a day before and bake it when ready to serve.

Do I need to pre-cook the lasagna sheets?

No, oven-ready sheets cook directly in the sauce and béchamel.

Can I substitute parmesan?

Yes, mozzarella, Gruyère, or cheddar all work well.

How do I prevent watery lasagna?

Let the tomato sauce reduce properly and drain any excess liquid from vegetables.

Can I add meat?

Yes, ground chicken, turkey, or beef can be added to the vegetable mix.

How long should it rest before cutting?

Allow 5–10 minutes so it sets and slices neatly.

Is there a gluten-free option?

Yes, use gluten-free lasagna sheets and flour for the béchamel.

What other vegetables can I use?

Spinach, mushrooms, pumpkin, or broccoli make great additions.

Can I replace the béchamel?

Yes, ricotta or Greek yogurt mixed with herbs is a lighter substitute.

Can I freeze it before baking?

Yes, assemble the lasagna, freeze, and bake later. Increase cooking time to about 50 minutes.

Conclusion

Summer vegetable lasagna is a delicious way to enjoy seasonal produce while indulging in a comforting Italian classic. Its creamy béchamel, tender vegetables, and cheesy topping make it hearty yet light enough for a healthy family meal. Perfect fresh from the oven or as leftovers, it’s a versatile dish that can easily become a staple in your kitchen.