Summer Lasagna Recipe
A fresh and hearty baked summer lasagna layered with creamy ricotta, sauteed zucchini, blistered cherry tomatoes, fresh basil, and melty mozzarella. Light enough for warm weather, satisfying enough for any dinner table.
Notes
For best results, use whole milk ricotta and freshly grated Parmigiano Reggiano. If your zucchini is large, salt and pat the slices dry before sauteing to prevent excess moisture. The lasagna can be assembled up to 24 hours ahead and refrigerated unbaked. Add 10 extra minutes to the covered baking time if going straight from the fridge to the oven.
Nutrition
Serving: 1gCalories: 390kcalCarbohydrates: 38gProtein: 20gFat: 17gSaturated Fat: 9gCholesterol: 70mgSodium: 620mgFiber: 3gSugar: 7gCalcium: 320mgIron: 3mg
Tried this recipe?Let us know how it was!