Recipes › Pasta › Summer Lasagna Recipe

Summer Lasagna Recipe

Recipe by Pedro M. A. Neves

Summer lasagna celebrates the season's fresh vegetables with a lighter twist on the Italian classic. Featuring zucchini, eggplant, and heirloom tomatoes layered with creamy ricotta and melted mozzarella, this dish captures the essence of Mediterranean cooking without heavy cream sauces. Perfect as a main course for warm-weather gatherings, it's satisfying yet refreshing.

Ingredients

• 400g dried lasagna sheets
• 800g fresh heirloom tomatoes, sliced
• 300g zucchini, thinly sliced lengthwise
• 250g eggplant, thinly sliced lengthwise
• 500g whole milk ricotta cheese
• 200g fresh mozzarella cheese, torn into pieces
• 100g Parmigiano-Reggiano cheese, grated
• 3 cloves garlic, minced
• 30ml extra virgin olive oil
• 15ml balsamic vinegar
• 2g dried oregano
• 1g red pepper flakes
• 6 fresh basil leaves
• 3g sea salt
• 2g black pepper

Instructions

1. Preheat oven to 200°C (400°F). Brush zucchini and eggplant slices with olive oil, season with salt and pepper, then arrange on baking sheets. Roast for 12 minutes until lightly golden and tender.

2. While vegetables roast, combine ricotta cheese, minced garlic, dried oregano, red pepper flakes, and half the grated Parmigiano-Reggiano in a bowl. Mix until smooth and season with salt and pepper to taste.

3. Layer fresh tomato slices on a cutting board and drizzle with balsamic vinegar and remaining olive oil. Season with salt and pepper. Set aside.

4. Spread a thin layer of ricotta mixture on the bottom of a 9x13 inch (23x33 cm) baking dish. This prevents sticking.

5. Layer one-third of the roasted zucchini and eggplant slices over the ricotta base. Follow with one-third of the prepared tomato slices, then scatter one-third of the torn fresh mozzarella over the vegetables.

6. Repeat layering twice more: ricotta mixture, roasted vegetables, tomatoes, and fresh mozzarella, ending with a final layer of ricotta and the remaining Parmigiano-Reggiano sprinkled on top.

7. Cover the baking dish with foil and bake for 25 minutes at 200°C (400°F). Remove foil and bake uncovered for an additional 15-20 minutes until the top is golden and bubbling at the edges.

8. Remove from oven and allow to rest for 5 minutes. This helps the layers set and makes portioning cleaner.

9. Tear fresh basil leaves and scatter over the top of the lasagna immediately before serving. Cut into 8 equal portions and serve warm.

Substitutions

• Replace ricotta with crème fraîche or Greek yogurt for a tangier flavor profile
• Substitute eggplant with thinly sliced bell peppers or summer squash if preferred
• Use dairy-free cashew cream and vegan mozzarella for a plant-based version
• Replace fresh mozzarella with burrata cheese for added richness

Tips

• Salting eggplant slices 15 minutes before roasting draws out excess moisture and reduces bitterness
• For best results, use peak-season heirloom tomatoes at room temperature rather than cold from refrigeration
• Allow each layer to set slightly between additions to maintain distinct layers and prevent the dish from becoming soggy

This recipe draws inspiration from lasagna della Liguria and southern Italian summer preparations, where fresh produce replaces heavy ragu sauces during warm months. The emphasis on vegetables and fresh cheese reflects the Mediterranean diet's celebration of seasonal abundance.

You might also like

Surprise Pasta Recipe

65 min · Pasta

Syrian Spaghetti Recipe

40 min · Pasta

Tagliatelle Al Ragu Recipe

165 min · Pasta

Tarako Spaghetti Recipe

22 min · Pasta