This zesty vegetable lasagna is a white lasagna variation filled with fresh summer veggies and loads of cheese! It’s so easy to make and oh so delizioso!
It just dawned on me that we’ve being celebrating Estate d’Italia (Summer of Italy) for over two weeks now without a single pasta dish.
Well I plan to correct that today with a doozy of a pasta recipe, Vegetable Lasagna!
This white lasagna variation (meaning no red sauce) is filled to the brim with garden-fresh veggies, cheese, cheese, and more cheese.
It is a classic Italian comfort dish with the ability to get anyone to eat their veggies.
I started this vegetable lasagna with DeLallo No-Boil Lasagna Noodles, then layered arugula, sautéed mushrooms and onions, and seared zucchini over the pasta, with dollops of herby ricotta, shredded mozzarella, and nutty parmesan cheese in between.
Once baked, the lasagna noodles come out perfectly al dente, and the veggies and cheese mingle together in such a beautiful way, there’s no need for meat or sauce.
In fact, there’s no need for anything else, unless you simply can’t serve dinner without a raw vegetable salad.
Some people can’t…
You can substitute any vegetable you like as a layer in this lasagna recipe. If you’ve got bushels of yellow squash or spinach coming out of your garden (or CSA box) throw them in!
Vegetable lasagna is one of those dishes that is very forgiving of substitutions.
And I’m pretty sure anyone you’ve wronged in the last week, will be very forgiving as well, if you cut them a nice thick piece of your freshly-baked white lasagna recipe.
Make sure to follow along on our Instagram Feed to see what we’re doing in Italy this week.
Addio mia cara!
Yield: 8-12 servings Prep Time: 20 minutes Cook Time: 50 minutes
Yield: 8-12 servings
Prep Time: 20 minutes
Cook Time: 50 minutes
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