Summer vegetable lasagna with zucchini, squash, eggplant and tomatoes
6 servings
105 minutes
Summer vegetable lasagna is a light and fragrant version of the traditional Italian dish that brings freshness and brightness of the summer season. This recipe combines tender layers of lasagna with sautéed eggplant, zucchini, and squash that acquire a golden hue and rich flavor. The tomato sauce adds a sweet tang, while the white sauce gives the dish a creamy texture. Melted mozzarella and aromatic basil leaves make the lasagna truly appetizing. This version is perfect for those who prefer light yet flavorful meatless dishes.
1
In a large hot skillet with 2 tablespoons of olive oil, add zucchini slices, season with salt, and cook, turning occasionally, for 4 minutes until they are soft and golden. Add the vegetables in batches to avoid overcrowding the skillet. If necessary, add more olive oil and adjust the burner temperature to prevent the vegetables from burning.
- Extra virgin olive oil: 120 ml
- Zucchini: 2 pieces
- Salt: to taste
- Zucchini: 2 pieces
- Eggplants: 2 pieces
2
Spread each batch on a baking sheet in a thin layer. Place each subsequent batch on a separate dish or baking sheet. Repeat the same with the remaining zucchini, squash, and eggplants.
3
Place the lasagna sheets in a glass casserole and cover with boiling water. Leave for 20 minutes, stirring occasionally to prevent the sheets from sticking.
- Ready-made dry lasagne sheets: 15 pieces
4
In the meantime, prepare the white sauce.
5
Heat the butter in a small pan over medium heat, add the flour and increase the temperature to 200°C. Stir the mixture constantly with a whisk for 1 minute until it turns golden. Without stopping stirring, pour in the milk and continue cooking until the sauce boils and thickens.
- Butter: 3 tablespoons
- Wheat flour: 3 tablespoons
- Milk: 400 ml
6
Remove from the heat, add parmesan, and mix until smooth. Add salt to taste and set aside.
- Grated Parmesan cheese: 60 g
- Salt: to taste
7
Salt the chopped tomatoes to taste.
- Canned tomatoes: 400 g
8
Preheat the oven to 200°C. Place the lasagna sheets on a clean kitchen towel and let them dry. Meanwhile, rinse a heatproof dish and grease it with olive oil. Pour tomato sauce into the bottom of the dish and layer in 3 sheets. Top with 1/4 of the eggplant, zucchini, and squash, then add 1/5 of the tomato sauce and 1/5 of the white sauce. Repeat layers 3 or more times. Cover with a lasagna sheet and pour over the remaining tomato and white sauces. Sprinkle with mozzarella and basil leaves, drizzle with olive oil.
- Extra virgin olive oil: 120 ml
- Ready-made dry lasagne sheets: 15 pieces
- Eggplants: 2 pieces
- Zucchini: 2 pieces
- Zucchini: 2 pieces
- Canned tomatoes: 400 g
- Grated Parmesan cheese: 60 g
- Mozzarella cheese: 350 g
- Basil leaves: to taste
9
Tightly cover the dish with foil and place it on the center rack of the oven. After 30 minutes, remove the foil and let it bake until the cheese is golden.
10
Remove from the oven, cool for 10 minutes, slice, and serve.