When it comes to comfort food, few dishes can compete with a warm, hearty lasagna fresh from the oven. Layer upon layer of pasta, sauce, vegetables, and creamy cheese make lasagna a timeless favorite for family dinners and special occasions alike. That’s why every year on July 28, food lovers across the country celebrate National Lasagna Day.
This year, we’re putting a fresh seasonal spin on the classic Italian favorite with a Garden Vegetable Lasagna packed with grilled summer vegetables, fresh basil, creamy ricotta, and rich tomato sauce. It’s a beautiful way to showcase summer produce while enjoying all the comforting flavors that make lasagna so beloved.
Why We Love Lasagna
Lasagna has earned its place as one of the world’s most popular baked pasta dishes. Originating in Italy, this layered masterpiece has evolved into countless variations, from traditional meat-filled recipes to creative vegetarian versions bursting with seasonal ingredients.
This Garden Vegetable Lasagna highlights the best of summer with zucchini, squash, eggplant, peppers, onions, mushrooms, and spinach layered between tender pasta sheets and creamy sauces.
Garden Vegetable Lasagna
Ingredients:
For the Lasagna
- 1 packet oven-ready lasagne sheets (about 12 sheets)
- 2 medium green zucchini, sliced lengthwise into ½-inch thick slices
- 2 medium yellow summer squash, sliced lengthwise into ½-inch thick slices
- 2 medium eggplants, cut into ½-inch thick rounds
- 2 red bell peppers
- 2 small red onions, sliced into 1-inch rounds
- 1 pound wild mushrooms (such as oyster, lion’s mane, or maitake), stems trimmed
- 10 ounces spinach, sautéed until lightly wilted
- 2 cups homemade ricotta cheese
- 8 ounces vegan mozzarella cheese, sliced
- Fresh basil, chopped
- 1 recipe béchamel sauce
- 1 recipe tomato sauce
- Olive oil
- Salt and pepper to taste
Instructions:The Ultimate Grilled Vegetable Lasagne
Prepare the Vegetables
- Brush all vegetables with olive oil and season with salt and pepper.
- Grill the zucchini, squash, eggplant, peppers, onions, and mushrooms until lightly charred on both sides.
- Alternatively, roast the vegetables on sheet pans at 400°F (200°C) for approximately 20 minutes.
- Set aside to cool.
Prepare the Filling
- Combine the ricotta cheese with chopped fresh basil and set aside.
- Remove the cores and seeds from the peppers and slice into thin strips.
- Dice the grilled onions and mushrooms.
- In a large bowl, combine the peppers, onions, mushrooms, and sautéed spinach.
Assemble the Lasagna
- Preheat the oven to 400°F (200°C).
- Lightly grease a 13 x 9-inch baking dish.
- Spread about ¾ cup tomato sauce over the bottom of the pan.
- Arrange 4–5 lasagna sheets over the sauce.
- Add a layer of zucchini and eggplant slices.
- Spoon about 1 cup of béchamel sauce over the vegetables.
- Add half of the pepper, onion, mushroom, and spinach mixture.
- Dot with spoonfuls of basil ricotta and top with half of the mozzarella.
- Spoon additional tomato sauce over the layer.
- Repeat the layers and finish with the remaining mozzarella cheese on top.
Bake
- Cover the lasagna with aluminum foil.
- Bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes until the sauce is bubbling and the cheese is melted and lightly browned.
- Let the lasagna rest for 20–30 minutes before slicing and serving.
Perfect for Summer Gatherings
This colorful vegetable lasagna is ideal for family dinners, neighborhood potlucks, and summer celebrations. The grilled vegetables add incredible flavor and texture, while the fresh basil and creamy cheeses create a satisfying balance that even meat lovers will enjoy.
Celebrate National Lasagna Day
Whether you’re a longtime lasagna enthusiast or looking for a new way to enjoy summer vegetables, National Lasagna Day is the perfect opportunity to gather around the table and share a homemade meal with loved ones.
This Tasty Tuesday, embrace the flavors of the season and celebrate July 28 with a delicious Garden Vegetable Lasagna that’s sure to become a new family favorite.
Happy National Lasagna Day and Happy Tasty Tuesday!
Thank you to Sunny Gandara for this delicious recipe.