Home » Summer Veggie lasagna with tomato confit and Zucchini

Summer Veggie lasagna with tomato confit and Zucchini

by Ada Parisi
5 min read

Vegetarian lasagna with summer vegetables. I love lasagna, I've said this over and over. But in the summer just can't be done, too hot and the sauce is too heavy. However, if, like me, you don't want to give up your favorite meal, You can reach a compromise: lasagna read, with Grilled Zucchini, tomato confit, a few cubes of mozzarella di bufala campana Dop, lots of Basil and – just to cover – little bechamel. Delicious layers of dough, vegetables and mozzarella that will take the urge for Lasagna without putting on too. And are delicious warm too.


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


200 grams of bechamel (preparation click here on basics)

4 sheets of fresh pasta for lasagna (If you want to make pasta at home, Click here on the basics)

8 Roman Zucchini

30 cherry tomatoes

Basil, to taste

salt and pepper, to taste

250 grams of mozzarella di bufala

sugar, to taste

a few sprigs of fresh thyme and oregano

extra virgin olive oil, to taste


To prepare for the summer vegetarian lasagna, you must first prepare various vegetables. Let's start with confit tomatoes: preheat the oven at 120 degrees. Wash the tomatoes, dry them, cut them in half and arrange them on a baking tray lined with parchment paper. Sprinkle with sugar, salt and thyme and oregano leaves and put in the oven for an hour and a half.

Slice the courgettes with the mandolin to a thickness of about 3 millimeters and grill them on a lightly oiled plate. Then, marinate them with a little oil and basil.

Dice the buffalo mozzarella and put it in a drain with a weight on top so that it loses the government water. Preheat the oven at 180 degrees.

To compose the summer vegetarian lasagna, grease a baking tray with a little oil and arrange a first layer of lasagna, cover with Zucchini, then with tomatoes and a few leaves of Basil and, Finally, Sprinkle with mozzarella, diced. Cover with another sheet of lasagna and repeat the operation three more times. Cover the last layer of lasagna with béchase, Garnish with some cherry tomatoes and bake for 25-30 minutes. To keep the softer summer vegetarian lasagna I recommend you cover the pan during cooking with a sheet of aluminum and discover card, to make Brown the lasagna, only in the last five minutes.

MATCHING: Here we match it with fresh vegetable flavors this dish an equally fresh rosé wine, a Bardolino Chiaretto classico Doc produced by cantina di Castelnuovo del Garda. Ca ' Vegar It is a wine with hints of red fruits and very fruity on the palate, holding well the flavor and the fattiness of the mozzarella di bufala.

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Alice July 17, 2013 - 16:42

How wonderful! I also love lasagna and I think this is an excellent version for summer!
Congratulations on the blog, There are so many interesting recipes…to try! :-)

Sicilians creative in the kitchen July 17, 2013 - 17:00

Thanks Alice and welcome to my blog!

Angelo Peretti July 15, 2013 - 19:30

Thanks for the nice combination with Claret!

Sicilians creative in the kitchen July 15, 2013 - 19:34

Thank you, I hope I can come early to drink this wine within its territory. I love rose and, in my small, I try to pass on to others the goodness of these wines.

Manuela and silvia July 13, 2013 - 19:55

Hello, excellent this lasagna with Zucchini and tomatoes and stringy mozzarella di bufala! Very good idea for Sunday lunch!
Kisses kisses

Sicilians creative in the kitchen July 13, 2013 - 22:50

Thank you very much! Kisses to you!

Maurizia July 13, 2013 - 10:19

Fantastic Ada! I have already’ hungry at 10 a.m.!

Sicilians creative in the kitchen July 13, 2013 - 11:35

Thanks Neph! Some are unsatisfactory as the ' classic ', but as a surrogate work! A hug, ADA


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