Summer Vegetable and Herb Lasagna

Updated: Aug 17, 2020

This recipe can be adjusted for the various vegetables and herbs available in summer. It's a slightly healthier version of lasagna as it uses a zucchini-based sauce instead of a traditional bechamel/ricotta combination.


1/2 large onion, diced

2 tablespoons butter

1 tablespoon olive oil

2 small zucchini, diced (you could also use summer squash)

1 large tomato or 1 cup cherry tomatoes, diced

2-3 cloves garlic, finely minced

1/4 cup fresh herbs (I used parsley and thyme, but feel free to use any combination)

2 ounces goat cheese

2 ounces grated Parmigiano Reggiano

Salt and pepper to taste

6 ounces no-boil lasagna noodles (you can also use traditional lasagna noodles: boil according to package instructions)

8 ounces cubed baked chicken or cooked ground beef (optional)

4 ounces shredded fresh mozzarella


  1. In a large pan, saute the onion in the butter and olive oil on medium-low heat until translucent, about 5 minutes.

  2. Add the zucchini and cook until soft, about 5 minutes.

  3. Add the diced tomato and finely minced garlic. Cook until the tomatoes fall apart and the mixture begins to thicken, 3-5 minutes.

  4. Pour the mixture into a food processor. Add the fresh herbs, goat cheese and Parmigiano Reggiano and pulse two or three times, until almost smooth. Season with salt and pepper to taste.

  5. In a square 8" x 8" baking tray, layer a small amount of the zucchini sauce, baked chicken and lasagna noodles. Repeat these layers 2-3 more times until no mixture remains. The top layer should be zucchini sauce.

  6. Top the lasagna with the fresh mozzarella. Cover the baking dish with foil and bake at 375*F for 30-35 minutes, until a knife pierced through the center goes through easily. Optional: after baking, broil the lasagna 1-2 minutes to brown the top.

  7. Let cool 15 minutes before serving. Garnish with fresh herbs.

Serves 4-6. The recipe can easily be doubled or tripled for more servings.

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