Summer Vegetable Lasagna With Zucchini, Squash, Eggplant, and Tomato

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
Learn about Serious Eats' Editorial Process
Updated Jun. 26, 2023
Slice of lasagna served on a small plate, with casserole dish holding lasagna peeking into the frame

Serious Eats / Julia Estrada

Why This Recipe Works

  • Sautéing the vegetables drives out excess moisture and adds flavor.
  • Soaking no-cook lasagna noodles in water before layering improves texture.
  • Using a minimal amount of cheese in between layers keeps the vegetable flavor at the forefront.

With a pile of eggplant, summer squash, zucchini, tomatoes, and basil in my vegetable bowl, I decided to pack them all together into a lasagna. Why I felt like making lasagna during the summer, with days reaching nearly 100°F, I can't tell you, but when that lasagna itch strikes, you've justgotto scratch it.

Recipe Details

Summer Vegetable Lasagna With Zucchini, Squash, Eggplant, and Tomato

Active60 mins
Total105 mins
Serves6 to 8 servings

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  • About1/2cupextra-virgin olive oil, divided

  • 3/4poundzucchini(约2中),结束了,横薄片swise between 1/8 and 1/4 inch thick

  • Kosher salt

  • 3/4poundsummer squash(约2中),结束了,横薄片swise between 1/8 and 1/4 inch thick

  • 3/4poundJapanese eggplant(about 2), ends trimmed, thinly sliced crosswise between 1/8 and 1/4 inch thick

  • 15no-boil lasagna noodles(1 box)

  • 3tablespoonsbutter

  • 3tablespoons中筋面粉

  • 1quartwhole milk

  • 2ouncesfreshly gratedParmigiano-Reggiano cheese

  • 1quarthomemadeor store-boughtcrushed tomatoes

  • 3/4poundfresh mozzarella cheese, torn into rough chunks

  • Handfulof罗勒叶

Directions

  1. In a large skillet, heat 2 tablespoons olive oil over high heat until shimmering. Working in batches and being sure not to crowd the pan, add zucchini, season with salt, and cook, turning, until just tender and browned in spots, about 4 minutes per batch. Add more oil as needed to prevent pan from drying out, and adjust heat as needed throughout to maintain a very hot, but not heavily smoking, pan. Transfer each batch to a baking sheet and spread in an even layer to cool, then transfer cooled slices to a second baking sheet or plate. Repeat with remaining zucchini, squash, and eggplant until all vegetables are lightly browned.

    Tender zucchini browned in spots inside large skillet over high heat, and Lightly browned zucchini, squash, and eggplant transferred to baking sheet and spread in an even layer

    Serious Eats / Julia Estrada

  2. Place lasagna noodles in a 9- by 13-inch casserole dish and cover with hot water. Let noodles soak while you prepare the white sauce, agitating them every few minutes to prevent sticking, about 20 minutes total.

    Lasagna noodles soaking in hot water inside 9x13-inch casserole dish

    Serious Eats / Julia Estrada

  3. Heat butter in a medium saucepan over medium heat until melted. Add flour and increase heat to medium-high. Cook, stirring butter and flour with a whisk until pale golden blond, about 1 minute. Whisking constantly, slowly drizzle in milk. Continue to cook, whisking frequently, until mixture comes to a boil and thickens. Remove from heat and add Parmigiano-Reggiano. Whisk until smooth. Season to taste with salt. Set aside.

    Whisking flour with melted butter inside medium saucepan over medium-high heat

    Serious Eats / Julia Estrada

  4. Season crushed tomatoes to taste with salt.

    Crushed tomatoes seasoned with salt in a bowl

    Serious Eats / Julia Estrada

  5. Preheat oven to 375°F and adjust rack to center position. Transfer noodles to a clean kitchen towel or layer with paper towels to dry them. Dry the casserole dish carefully and brush with olive oil. Spread a thin layer of crushed tomatoes on the bottom of the baking dish. Layer with 3 lasagna noodles. Top with 1/4 of eggplant, zucchini, and squash, 1/5 of crushed tomatoes, and 1/5 of white sauce. Repeat layers three more times. Place the final lasagna noodles on top and spread with remaining crushed tomatoes and white sauce. Scatter mozzarella evenly over surface and add basil leaves. Drizzle lightly with olive oil.

    Tomatoes in bottom of baking dish layered with 3 lasagna noodles, Lasagna noodles topped with ¼ of eggplant, zucchini, and squash, ⅕ of crushed tomatoes, and ⅕ of white sauce, Final layer of lasagna noodles spread with remaining crushed tomatoes and white sauce, and Mozzarella scattered evenly over surface, with basil leaves added, and drizzled lightly with olive oil

    Serious Eats / Julia Estrada

  6. Cover dish tightly with aluminum foil and place in oven. Bake for 30 minutes, uncover, and continue baking until lightly browned on top. Remove from oven, let rest 10 minutes, slice, and serve.

    Baked lasagna lightly browned on top

    Serious Eats / Julia Estrada

Special equipment

9- by 13-inch baking dish, baking sheet

This Recipe Appears In

Nutrition Facts(per serving)
568 Calories
38g Fat
35g Carbs
25g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 568
% Daily Value*
Total Fat38g 49%
Saturated Fat 16g 78%
Cholesterol84mg 28%
Sodium1220mg 53%
Total Carbohydrate35g 13%
Dietary Fiber 5g 19%
Total Sugars 17g
Protein25g
Vitamin C 21mg 107%
Calcium 546mg 42%
Iron 3mg 18%
Potassium 950mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)