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–+ servings

Lazy Late Summer Veggie Lasagna

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Prep 20 minutes
Cook 20 minutes
Bake Time 45 minutes
This Lazy Late Summer Veggie Lasagna is the perfect way to bring summer to an end. With all of my favorite late summer veggies…zucchini, tomatoes, sweet corn & spinach…along with mushrooms, onions & peppers, all bathed in a creamy, cheesy sauce with broken noodles & thick, rich ricotta, it really is the perfect kind of dish to say farewell to long summer days as we head into autumn.
Servings 12
Course Main Course
Cuisine American

Ingredients

  • 5 Tablespoons olive oil-divided
  • 1 lpound lasagna noodles broken into 3-4" pieces
  • 1 cup grated parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 2 cloves garlic chopped
  • 1 5 ounces container baby spinach chopped
  • 15 ounces ricotta cheese
  • Salt and pepper to taste
  • 1 egg
  • 1 small red onion thinly sliced
  • 1/2 pound mushrooms sliced
  • 1 medium zucchini thinly sliced lengthwise
  • 1/2 pint grape tomatoes halved—reserve a few to garnish
  • 3 ears corn removed from cob
  • 1 red yellow or orange pepper, thinly sliced
  • Fresh rosemary—chopped plus a few whole sprigs for garnish
  • Pinch nutmeg
  • 4 Tablespoon butter
  • 4 Tablespoon flour
  • 3-4 cups milk

Method

  1. Preheat oven to 425°F.
  2. Place 1 Tablespoon olive oil in a 9x 13 pan & spread to coat. Set aside.
  3. Break lasagna noodles then cook according to package directions. When done, toss with 1 tbsp olive oil & set aside.
  4. In a large deep skillet over medium-high heat, add 1 tbsp olive oil with garlic and spinach. Cook until spinach wilts, about 3 minutes. Remove from pan and mix into ricotta with the egg and 1⁄4 cup of each cheese. Season with salt & pepper. Set aside.
  5. In the same pan, add remaining 2 Tablespoons olive oil and veggies. Cook over medium heat for about 10 minutes or until veggies start to soften. Add 4 tbsp butter and 4 tbsp flour, then stir until butter melts. Slowly stir in 3-4 cups of milk, stirring constantly until thick and starts to bubble. Stir in rosemary.
  6. Gently toss cooked pasta with the veggie sauce. Place half of the pasta mixture into the prepared pan, then top with half of the ricotta mixture. Add a pinch of nutmeg. Top with half of remaining cheeses.
  7. Top with remaining pasta and veggie mixture, then drop remaining ricotta on top. Sprinkle with remaining mozzarella and parmesan cheese.
  8. Bake at 425°F, covered with foil, for 15 minutes. Remove foil & top with tomatoes if desired. Continue to bake until lightly browned, about 30 minutes, checking periodically so that it’s not overcooked. When done, remove from oven & allow to rest for about 15 minutes before slicing.
  9. Slice and garnish as desired.

Notes

A vegetable peeler is perfect for slicing the zucchini into long, thins strips! (it works for onions, too!)

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