Celebrate seasonal vegetables in a lasagna that’s perfectly suited to summer. You can even prepare our vegetable lasagna ahead of time for a fast meal that will feed a hungry crowd!


  1. Preheat oven to 400ºF. Place tomato slices on a lightly oiled parchment-lined sheet pan. Sprinkle with chopped garlic and half of the thyme leaves. Place in the oven for 25 minutes, or until the tomatoes have cooked down and are no longer very watery and the garlic is starting to brown. Reserve.
  2. In a medium bowl, combine the ricotta, rosemary, grated garlic, remaining thyme and 8 oz. of the mozzarella. Season to taste with salt and pepper. Reserve.
  3. Preheat a grill pan over high heat. Slice the yellow squash and zucchini into thin ribbons using a mandolin, vegetable peeler, or a chef’s knife. Toss with some of the vegetable oil, and salt and pepper to taste. Grill the squashes in batches about 1 minute per side. Reserve.
  4. To assemble the lasagna, lightly oil the bottom of a 9” x 13” pan. Line the pan with ¼ of the zucchini and yellow squash. Top with 3 sheets of the lasagna noodles. Spread 1/3of the reserved ricotta mixture across the pan. Place 1/3 of the tomatoes over the ricotta. Repeat two more times. Top the tomatoes with one more layer of the remaining zucchini and yellow squash and sprinkle with the remaining mozzarella.*
  5. Place in the oven and bake until heated through, about 20 minutes.

Makes 12 servings. Per serving: 261 calories, 11 g total fat, 5 g saturated fat, 23 g carbohydrate, 20 g protein, 3 g dietary fiber, 7 gm sugar, 284 mg sodium, 34 mg cholesterol.

*Lasagna can be made ahead at this point and refrigerated for up to 3 days. To reheat, cover with foil and bake at 350ºF for 30 minutes. Remove foil and cook another 10 minutes.

An exclusive PastaFits.org recipe.

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