3 of our delicious offers promoting the flavors of summer!
Need an idea for a dinner that smells like sunny season and allows you to diversify the menu in an instant? A summer lasagna recipe invites you to your kitchen to give it an incomparable Italian touch! Discover our gourmet and fresh offerings in the paragraphs below.
Quick and easy vegetarian lasagna recipe
Ingredients to buy:
- 1/2 cup extra virgin olive oil
- 2 medium zucchini thinly sliced
- Kosher salt
- 2 medium summer squash, thinly sliced
- 2 eggplants finely chopped
- 1 box uncooked lasagna noodles
- 3 tablespoons of butter
- 3 tablespoons of flour
- 1 liter of whole milk
- 60 g freshly grated parmesan
- 1 liter of crushed tomatoes
- 340 g fresh mozzarella, cut into large pieces
- A handful of basil leaves
Begin your summer lasagna recipe by heating two tablespoons of olive oil in a large skillet over high heat. Then gradually add zucchini. Season with salt and cook until golden brown, about 4 minutes. Drizzle with more olive oil if needed. Transfer the pumpkin to a container to cool well. Repeat with other vegetables until lightly browned. Place the noodles in a pot and cover with hot water. Let them soak for about 20 minutes.
Meanwhile, prepare the white sauce (bechamel sauce) by heating the butter in a medium saucepan over medium heat. After the butter melts, add the flour and increase the temperature. Cook, stirring, for a 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. Whisk to get a smooth mixture. Salt to taste and set aside.
Salt the crushed tomatoes to taste. Preheat the oven to 190°C and place the rack in the middle. Place the noodles on a clean paper towel to absorb excess water. Brush a pellet dish with olive oil and spread a thin layer of tomatoes. Then arrange some noodles to cover the bottom of the bowl and add some eggplant, zucchini, squash, tomatoes and white sauce. Repeat these layers several times. Finally, top with the last noodles and spread 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 cooking until the top is lightly browned.
Seafood lasagna: a subtle idea that smells of summer
Nothing like seafood to celebrate the return of warmer days! Believe it or not, they are perfect for a summer lasagna recipe! Here are the ingredients needed:
- Noodles for lasagna
- 1 tablespoon of butter
- 450g uncooked prawns, peeled and deveined
- 450 g of bay cabbage
- 5 cloves of garlic, chopped
- 1/4 cup white wine
- 1 tablespoon of lemon juice
- 450 g of fresh crab meat
For the ricotta mixture:
- 400 g of ricotta
- 300 g chopped spinach
- 1 cup shredded mozzarella
- 1/2 cup grated parmesan
- 1/2 cup seasoned breadcrumbs
- 1 large egg, lightly beaten
- 1 cup shredded mozzarella
- 1/4 cup grated parmesan
- Chopped fresh parsley
First, preheat the oven to 170°C, cook the noodles according to the package instructions and drain. Meanwhile, heat the butter in a large skillet over medium heat. Gradually add shrimp and scallops. Cook for 2-4 minutes and remove from heat. Place the garlic in the same pan and cook for a minute before pouring in the wine and lemon juice while stirring. Bring to a boil, cook for 1-2 minutes to reduce the liquid by half. Add the crabmeat, heat through and lastly add the shrimp and scallops.
Next, focus on making the béchamel sauce (white sauce) following the instructions in the first recipe. Next, prepare the ricotta mixture by mixing all the ingredients together and adding a cup of béchamel sauce.
Spread 1/2 cup white sauce on greased baking sheet. Layer it with noodles, ricotta mixture and seafood mixture, and 2/3 cup béchamel sauce. Top with remaining noodles and cheese sauce. Top with 1 cup mozzarella and 1/4 cup Parmesan. Cook uncovered for 40-50 minutes.
Recipe idea for lasagna with eggplant and mozzarella à la Jamie Oliver
- 1.2 kg eggplant cut into 1 cm wide circles
- 80 ml of olive oil
- 1 tablespoon dried oregano
- 4 cloves of garlic, crushed
- Pickled basil leaves, finely chopped stems
- 125 ml of red wine
- 800 g chopped tomatoes
- 250g dried lasagna sheets
- 125 g mozzarella, sliced
For the bechamel sauce:
- 50 g of butter
- 50 g of flour
- 800 ml of milk
- 75 g parmesan, finely chopped
Preheat your oven to 200°C. Place the eggplant slices in a single layer on two baking sheets. Then drizzle with 2 tablespoons of olive oil, salt, and sprinkle with oregano. Roast for 35-40 minutes until the vegetables are soft. Meanwhile, prepare the tomato sauce. To do this, heat the remaining 2 tablespoons of olive oil in a pan over medium heat. Cook the garlic and basil leaves for 1 minute, then pour in the red wine. Increase the heat and simmer 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. Tear off the basil leaves and set aside. Mash the tomatoes with the back of a spoon and add to the sauce. Next, prepare the béchamel sauce following the instructions in the first recipe.
Grease a baking dish and put a third of the eggplant and tomato sauce on it. Cover with a layer of pasta, some béchamel, then another layer of pasta. Repeat with remaining ingredients. After spreading the final layer of béchamel, sprinkle with parmesan and sprinkle with mozzarella. Sprinkle with basil leaves and bake for 40-45 minutes. Your summer lasagna recipe is ready to eat!