Best 3 Summer Garden Lasagna Recipes
**Savor the Freshness of Summer with a Garden-Inspired Lasagna Extravaganza**
As the sun shines brightly and the garden overflows with an array of vibrant vegetables, it's time to embark on a culinary journey that captures the essence of summer's bounty. Our Summer Garden Lasagna extravaganza offers a symphony of flavors, textures, and colors that will tantalize your taste buds and leave you craving for more. From the classic lasagna with a summery twist to a unique grilled vegetable lasagna and a delightful zucchini lasagna, each recipe promises an unforgettable dining experience. Get ready to transform fresh garden produce into culinary masterpieces that will make your taste buds sing!
GARDEN VEGGIE LASAGNA
Stroll the farmers market and you'll find veggies and cheeses you might not know what to do with. Why not pull them together in one harmonious bunch and make this go-to lasagna when you crave a twist on an Italian favorite? -Samantha Neal, Morgantown, West Virginia
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 27
Steps:
- Preheat oven to 425°. Place first nine ingredients in a large bowl; toss to coat. Arrange on two greased 15x10x1-in baking pans. Bake 10-15 minutes or until tender, stirring occasionally. Reduce oven to 350°., Meanwhile, in a Dutch oven, saute mushrooms, onion and garlic in oil until tender. Stir in remaining sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes, stirring occasionally., In a large bowl, combine the filling ingredients. Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer a third of the noodles, a third of the ricotta cheese mixture, half of the vegetables, a third of the remaining sauce and a third of the cheese blend; repeat. Top with remaining noodles, ricotta mixture, sauce and cheese blend., Cover and bake 35-40 minutes or until bubbly. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 423 calories, Fat 26g fat (12g saturated fat), Cholesterol 73mg cholesterol, Sodium 777mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein.
SUMMER LASAGNA
Zucchini takes the place of pasta in this recipe, making it lighter than a regular lasagna. Most people don't realize that there is no pasta and think it delicious.
Provided by PATRICIA MARY
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- In a skillet over medium heat, cook the ground beef until evenly brown. Drain juices. Mix the onion, green bell pepper, carrots, garlic, and tomato sauce into the skillet. Season with oregano, basil, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer 10 minutes, until vegetables are tender.
- In the bottom of the prepared baking dish, layer 1/2 the zucchini strips. In a bowl, beat together the cottage cheese and egg, and spread over the zucchini. Scoop 1/2 the beef mixture over the cottage cheese and egg mixture, and sprinkle with 1/2 the mozzarella cheese. Layer with remaining zucchini, beef mixture, and mozzarella. Top with Parmesan cheese.
- Bake 45 minutes in the preheated oven. Allow to sit 10 minutes before slicing to serve.
Nutrition Facts : Calories 236.8 calories, Carbohydrate 10.3 g, Cholesterol 71.3 mg, Fat 13.5 g, Fiber 2.6 g, Protein 19.7 g, SaturatedFat 6 g, Sodium 569.8 mg, Sugar 5.4 g
NO-BAKE SUMMER LASAGNA
These lasagnas are light yet substantial. Best of all, you don't have to turn on the oven.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 9
Steps:
- In a small bowl, combine ricotta, Parmesan, and 2 teaspoons oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain.
- Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Add garlic and tomatoes; season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Add 1 tablespoon oil and zucchini to skillet; season with salt and pepper. Cook, stirring, until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil.
- Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, and more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil.
Nutrition Facts : Calories 376 g, Fat 19 g, Fiber 4 g, Protein 12 g
Tips:
- For the best flavor, use fresh, ripe vegetables from your garden or local farmer's market.
- If you don't have time to make your own lasagna noodles, you can use no-boil lasagna noodles.
- Be sure to pre-cook your vegetables before layering them in the lasagna. This will help them to soften and cook evenly.
- Use a variety of cheeses in your lasagna. This will add depth of flavor and richness.
- Don't be afraid to experiment with different herbs and spices. This is a great way to personalize your lasagna.
- Let the lasagna rest for at least 30 minutes before serving. This will help the flavors to meld and the lasagna to set.
Conclusion:
Summer garden lasagna is a delicious and easy way to use up all of the fresh vegetables from your garden. It's a great meal for a potluck or party, and it's also a great way to get your kids to eat their vegetables.
Lasagna is a classic Italian dish that can be made with just about any type of ingredients. The key is to use fresh, flavorful ingredients and to layer them in a way that creates a delicious and satisfying meal. Summer garden lasagna is a great example of this, and it's a dish that you'll enjoy all summer long.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
