Do you need an idea for an evening meal that smells like sunny weather and will allow you to diversify the menu at once? This summer lasagna recipe invites you into the kitchen to give it the ultimate Italian twist! Discover our exquisite and fresh offerings in the following paragraphs.
A quick and easy vegetarian lasagna recipe
Ingredients to get:
- 1/2 cup of extra virgin olive oil
- Thinly slice 2 medium zucchini
- Kosher salt
- 2 medium summer squash, thinly sliced
- Thinly slice 2 eggplants
- 1 box of uncooked lasagna noodles
- 3 tablespoons of butter
- 3 tablespoons of flour
- 1 liter of whole milk
- 60 g of freshly grated parmesan
- 1 liter of chopped tomatoes
- 340 g of fresh mozzarella, cut into large pieces
- A handful of basil leaves
Begin your summer lasagna by heating two tablespoons of olive oil in a large skillet over high heat. Then gradually add the zucchini. Season with salt and cook, turning, until golden brown, about 4 minutes. If necessary, add more olive oil. Transfer the zucchini to a container so that they cool down well. Repeat with other vegetables until they are browned. Put the noodles in a pot and cover with hot water. Let them soak for about 20 minutes.
Meanwhile, make the white sauce (bechamel sauce) by heating the butter in a medium saucepan over medium heat. When the butter melts, add the flour and increase the heat. Cook while stirring for one minute. Slowly pour in the milk, whisking constantly. Continue to cook, stirring frequently, until the sauce boils and thickens. Then remove from heat and add parmesan. Beat to obtain a homogeneous mixture. Salt to taste and set aside.
Salt the chopped tomatoes to taste. Preheat the oven to 190°C and place a wire rack in the middle. Place the noodles on a clean paper towel to absorb excess water. Grease a baking dish with olive oil and spread a thin layer of tomatoes. Then spread the noodles so that they cover the bottom of the container and add some eggplant, zucchini, zucchini, tomatoes and white sauce. Repeat these layers a few more times. Finally, place the last noodles on top and top with the remaining tomatoes and sauce. Spread the mozzarella evenly and sprinkle with basil leaves. Drizzle lightly with olive oil.
Carefully cover with foil and bake for 30 minutes. Then remove the paper and continue baking until the top is browned.
Seafood lasagna: a delicious idea that smells like summer
Nothing like seafood to celebrate the return of warmer days! And believe it or not, they fit perfectly into a summer lasagna recipe! Here are the necessary ingredients:
- Lasagna noodles
- 1 tablespoon of butter
- 450 g of raw prawns, peeled and deveined
- 450 g of bay leaves
- 5 cloves of garlic, chopped
- 1/4 cup of white wine
- 1 tablespoon of lemon juice
- 450 g of fresh crab meat
For the ricotta mixture:
- 400 g of ricotta
- 300 g of chopped spinach
- 1 cup of grated mozzarella
- 1/2 cup grated parmesan
- 1/2 cup seasoned crackers
- 1 large egg, slightly beaten
- 1 cup of grated mozzarella
- 1/4 cup grated parmesan
- Chopped fresh parsley
Method of cooking:
First, preheat the oven to 170°C, cook the noodles according to the instructions on the package and drain the water. Meanwhile, heat the butter in a large skillet over medium heat. Gradually add shrimp and scallops. Cook for 2 to 4 minutes and remove from heat. Put the garlic in the same pan and cook for one minute, then pour in the wine and lemon juice, stirring. Bring to a boil, cook for 1-2 minutes so that the liquid is reduced by half. Add the crabmeat, heat through and finally add the shrimp and scallops.
Next, make the béchamel sauce (white sauce) following the instructions in the first recipe. Then prepare the ricotta mixture by mixing all the ingredients together and adding a cup of béchamel sauce.
Spoon 1/2 cup of the white sauce into a greased baking dish. Layer the noodles, ricotta-seafood mixture, and 2/3 cup bechamel sauce on top. Top with remaining noodles and cheese sauce. Top with 1 cup mozzarella and 1/4 cup Parmesan. Bake uncovered for 40-50 minutes.
Jamie Oliver’s eggplant and mozzarella lasagna recipe idea
- 1.2 kg of eggplants, cut into circles of 1 cm
- 80 ml of olive oil
- 1 tablespoon of dried oregano
- 4 cloves of garlic, chopped
- Finely chop the leaves of marinated basil and the stems
- 125 ml of red wine
- 800 g of chopped tomatoes
- 250 g of dried sheets for lasagna
- 125 g of mozzarella, cut into pieces
For the bechamel sauce:
- 50 g of butter
- 50 g of flour
- 800 ml of milk
- 75 g of parmesan, finely grated
Method of cooking:
Preheat the oven to 200 ° C. Place the eggplant slices in a single layer on two trays. Then drizzle with 2 tablespoons of olive oil, salt and sprinkle with oregano. Fry for 35-40 minutes until the vegetables become soft. Meanwhile, prepare the tomato sauce. To do this, heat the remaining 2 tablespoons of olive oil in a saucepan over medium heat. Cook the garlic and basil stalks for 1 minute, then pour in the red wine. Increase the heat and bring to a boil for 2-3 minutes, then add the tomatoes.
Bring to a boil again, add salt and reduce the heat, cook for 10 minutes until the mixture thickens a little. Add the basil leaves, torn and set aside. Crush the tomatoes with the back of a spoon and add them to the sauce. Next, prepare the bechamel sauce, following the instructions from the first recipe.
Grease a baking dish with oil and spread a third of the eggplants and tomato sauce on it. Cover with a layer of pasta, some béchamel, then another layer of pasta. Repeat with remaining ingredients. Spread the last layer of béchamel, sprinkle with parmesan and spread the mozzarella. Sprinkle with basil leaves and bake for 40-45 minutes. Your summer lasagna recipe is ready to eat!