Need an idea for an evening meal that smells of the sunny season and allows you to diversify the menu at once? This summer lasagna recipe invites itself into your kitchen to give it an unparalleled Italian touch! Discover our gourmet and fresh proposals in the following paragraphs.
Quick and easy vegan lasagna recipe
Ingredients to get:
- 1/2 cup extra virgin olive oil
- 2 medium sized zucchini, cut into thin slices
- kosher salt
- 2 medium summer squash, thinly sliced
- 2 pcs eggplant, thinly sliced
- 1 box of uncooked lasagna noodles
- 3 tablespoons butter
- 3 tablespoons flour
- 1 liter full fat milk
- 60gm fresh grated parmesan cheese
- 1 liter mashed tomatoes
- 340g fresh mozzarella cheese, cut into large pieces
- A handful of basil leaves
Begin making this summer lasagna recipe by heating 2 tablespoons of olive oil in a large skillet over high heat. Then gradually add the zucchini. Add salt and cook, stirring, until golden brown, 4 minutes. If necessary, pour more olive oil. Transfer the zucchini to a bowl to cool well. Repeat with the other vegetables until they are light brown. Put the pasta in a saucepan and cover it with hot water. Let them soak for 20 minutes.
Meanwhile, prepare the white sauce (bechamel sauce) by heating the butter in a medium saucepan over medium heat. As soon as the butter melts, add the flour and raise the temperature. Cook, stirring, for one minute. Pour the milk slowly while whisking constantly. Continue cooking, stirring constantly, until sauce boils and thickens. Then remove from heat and add Parmesan cheese. Whisk to obtain a smooth mixture. Salt to taste and set aside.
Salt the mashed tomatoes to taste. Preheat the oven to 190°C and place the rack in the middle. Place the pasta on a clean paper towel to absorb the excess water. Grease a gratin dish with olive oil and spread a thin layer of tomatoes. Then arrange some noodles to cover the bottom of the bowl and add a little eggplant, zucchini, zucchini, tomatoes and white sauce. Repeat these layers several times. Finally, put the last noodles on top and spread the rest of the tomatoes and sauce. Spread mozzarella cheese evenly and sprinkle with basil leaves. Sprinkle a little with olive oil.
Cover with tin foil and bake for 30 minutes. Then remove the paper and continue baking until the top turns light brown.
Seafood lasagna: a great idea that smells like summer
Nothing like seafood to celebrate the return of warm days! And believe it or not, it goes perfectly with this summer lasagna recipe! Here are the required components:
- lasagna noodles
- 1 tablespoon butter
- 450gm uncooked shrimp, peeled and deveined
- 450 g bay scallops
- 5 cloves minced garlic
- 1/4 cup white wine
- 1 tablespoon lemon juice
- 450 grams of fresh crab meat
For the ricotta mixture:
- 400 grams of ricotta
- 300gm chopped spinach
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup seasoned breadcrumbs
- 1 large egg, lightly beaten
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- Chopped fresh parsley
How to prepare:
First, preheat oven to 170°C, cook noodles according to package directions and drain. Meanwhile, heat the butter in a large skillet over medium heat. Gradually add shrimp and scallops. Cook for 2 to 4 minutes, then remove from heat. Put the garlic in the same pan and cook for 1 minute before pouring in the wine and lemon juice, stirring. Bring the mixture to a boil and cook for 1 to 2 minutes to reduce the liquid in half. Add the crab meat and protect it and add the shrimp and scallops.
Next, make sure to prepare the béchamel (white sauce) by following the instructions in the first recipe. Next, prepare the ricotta mixture by mixing all the ingredients and adding a cup of béchamel sauce.
Spread ½ cup of the white sauce in a greased baking dish. Layer noodles, ricotta mixture, seafood mixture, and 2/3 cup béchamel sauce in a few layers. Top with remaining noodles and cheese sauce. Sprinkle 1 cup mozzarella cheese and 1/4 cup Parmesan cheese. Bake uncovered for 40 to 50 minutes.
Jamie Oliver’s Lasagna Recipe Idea With Eggplant And Mozzarella
- 1.2 kg eggplant, cut into 1 cm long circles
- 80 ml olive oil
- 1 tablespoon dried oregano
- 4 crushed garlic cloves
- Pickled basil leaves, stems finely chopped
- 125 ml red wine
- 800 grams mashed tomatoes
- 250g dried lasagna slices
- 125g mozzarella cheese, sliced
To prepare the bechamel sauce:
- 50 gm butter
- 50 grams of flour
- 800 ml milk
- 75gm finely grated parmesan cheese
How to prepare:
Preheat the oven to 200 ° C, and lay the eggplant slices in one layer on two baking sheets. Then pour 2 tablespoons of olive oil, salt and sprinkle with oregano. Roast for 35 to 40 minutes, until vegetables are tender. Meanwhile, prepare the tomato sauce. To do this, heat two tablespoons of olive oil in a saucepan over medium heat. Cook the stalks of garlic and basil for a minute, then pour in the red wine. Raise the heat and let the mixture boil for 2-3 minutes, then add the tomatoes.
Bring to a boil again, add salt, reduce heat and simmer for 10 minutes, until the mixture thickens slightly. Combine the basil leaves by shredding them and setting them aside. Crush the tomatoes with the back of a spoon and add them to the sauce. Next, prepare the béchamel sauce by following the instructions in the first recipe.
Grease a baking dish with oil and place a third of the eggplant and tomato sauce on it. Cover with a layer of pasta, a little béchamel, then another layer of pasta. Repeat with the rest of the ingredients. After greasing the last layer of béchamel, sprinkle with Parmesan cheese and spread with mozzarella cheese. Sprinkle with basil leaves and bake for 40 to 45 minutes. This summer lasagna recipe is ready to eat!