25+ Fresh and Flavorful Summer Lasagna Recipes to Try This Season

When it comes to summer meals, nothing says comfort like a hearty lasagna—but traditional lasagna can feel a little heavy for warm weather.

Thankfully, summer provides the perfect opportunity to get creative with lighter, fresher, and more vibrant variations of this beloved dish.

Whether you’re craving a light vegetable-packed lasagna, a seafood twist, or even a refreshing fruit-infused dessert lasagna, there’s something for everyone.

In this post, we’ve rounded up 25+ summer lasagna recipes that feature seasonal ingredients, vibrant flavors, and lighter takes on the classic lasagna.

From the juicy sweetness of grilled peaches to the savory goodness of fresh herbs and vegetables, these recipes will make you look forward to every summer meal.

So, if you’re ready to dive into a world of fresh, delicious, and unique lasagna ideas, keep reading!

25+ Fresh and Flavorful Summer Lasagna Recipes to Try This Season

Summer is the season for fresh ingredients, and what better way to showcase those seasonal flavors than with a variety of delicious lasagna recipes?

From gluten-free options to seafood, vegetarian, and even dessert lasagna variations, these 25+ recipes will keep your summer meals exciting and satisfying.

Whether you’re hosting a summer dinner party, preparing a family meal, or simply treating yourself to something indulgent but light, there’s a summer lasagna for every occasion.

Don’t be afraid to experiment with new ingredients and flavor combinations—after all, lasagna is the perfect canvas for creativity.

So, gather your ingredients, fire up the oven, and enjoy these delightful summer lasagna dishes that are sure to become your new favorites!

Grilled Vegetable & Pesto Summer Lasagna

Bursting with smoky flavors and fresh garden produce, this grilled vegetable lasagna is a celebration of summer.

Instead of the traditional meat and tomato sauce, this version layers fire-roasted vegetables with creamy ricotta, fresh basil pesto, and tender lasagna noodles for a light yet satisfying dish. Perfect for vegetarians and veggie lovers alike, this lasagna can be made ahead and served warm or at room temperature.

Ingredients:

• 9 lasagna noodles, cooked and drained
• 2 zucchinis, sliced lengthwise
• 1 eggplant, sliced into rounds
• 1 red bell pepper, halved and seeded
• 1 yellow bell pepper, halved and seeded
• 2 tbsp olive oil
• 1 cup ricotta cheese
• 1 cup shredded mozzarella
• ½ cup grated Parmesan
• 1 cup basil pesto (store-bought or homemade)
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high. Brush zucchini, eggplant, and peppers with olive oil and grill for 3–4 minutes per side until tender and lightly charred.
2. Slice grilled peppers into strips. Set all vegetables aside.
3. In a bowl, mix ricotta with a pinch of salt and pepper.
4. In a 9×13 inch baking dish, spread a thin layer of pesto. Add 3 noodles, followed by half the ricotta mixture, grilled vegetables, a few dollops of pesto, and a sprinkle of mozzarella.
5. Repeat the layer once more. Finish with the last 3 noodles, remaining pesto, mozzarella, and Parmesan.
6. Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake an additional 10 minutes until the cheese is bubbly.
7. Let rest 10 minutes before slicing and serving.

Fresh, colorful, and full of flavor, this lasagna captures summer in every bite.

The grilled vegetables bring a subtle smokiness, while the pesto adds a herby richness. Serve it with a crisp green salad and chilled white wine for a picture-perfect summer dinner.

Caprese Chicken Lasagna

This lasagna takes inspiration from the classic Caprese salad and adds a savory twist with juicy shredded chicken.

Bright tomatoes, creamy mozzarella, and fragrant basil are layered between delicate lasagna noodles, with a garlicky béchamel sauce replacing heavy tomato sauces. It’s a fresh, protein-packed dish that feels indulgent but light enough for hot summer days.

Ingredients:

• 9 lasagna noodles, cooked
• 2 cups cooked, shredded chicken breast
• 3 large tomatoes, sliced
• 2 cups shredded mozzarella
• 1 cup ricotta cheese
• 1 bunch fresh basil leaves
• 3 tbsp butter
• 2 tbsp flour
• 2 cups milk
• 2 garlic cloves, minced
• Salt and pepper to taste
• Balsamic glaze for garnish (optional)

Instructions:

1. In a saucepan, melt butter over medium heat. Add garlic and cook for 1 minute. Whisk in flour and cook for another minute. Slowly whisk in milk and simmer until thickened (about 5 minutes). Season with salt and pepper.
2. In a 9×13 baking dish, spread a thin layer of béchamel. Add 3 noodles, then layer ricotta, chicken, tomato slices, mozzarella, basil, and béchamel.
3. Repeat for two more layers, ending with mozzarella and a few fresh basil leaves on top.
4. Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake for 10–15 more minutes until golden and bubbly.
5. Drizzle with balsamic glaze before serving, if desired.

This lasagna is a vibrant blend of summer’s best flavors, with juicy tomatoes and fresh basil providing the perfect counterpoint to tender chicken and melty cheese.

It’s a show-stopping dish ideal for alfresco dinners or potlucks.

Zesty Lemon & Spinach Ricotta Lasagna (No-Bake)

When it’s too hot to turn on the oven, this no-bake lasagna is the ultimate summer solution.

With bright lemon zest, tender spinach, and a chilled ricotta filling layered between pre-cooked noodles, it’s served cold or at room temperature like a savory lasagna salad. Light, creamy, and citrusy, it’s a refreshing twist on the traditional casserole.

Ingredients:

• 9 no-boil or cooked lasagna noodles
• 1½ cups ricotta cheese
• 1 lemon, zested and juiced
• 2 cups baby spinach, chopped
• ½ cup grated Parmesan
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh herbs (parsley, basil, mint), for garnish

Instructions:

1. In a mixing bowl, combine ricotta, lemon zest and juice, chopped spinach, Parmesan, olive oil, salt, and pepper.
2. Spread a thin layer of the mixture on the bottom of a serving platter.
3. Layer 3 noodles, then a layer of ricotta mixture. Repeat layers until ingredients are used up.
4. Cover and refrigerate for at least 1 hour to let the flavors meld.
5. Garnish with fresh herbs before serving.

This no-bake lasagna is ideal for sweltering summer evenings or sunny picnics.

The lemon cuts through the creaminess, giving the dish a light and tangy profile, while the spinach adds freshness and nutrition. It’s elegant yet casual, and wonderfully simple to prepare ahead of time.

Shrimp & Corn Summer Lasagna

This coastal-inspired lasagna highlights sweet summer corn and tender shrimp, layered with a lemony cream sauce and fresh herbs.

The result is a luxurious yet light dish that blends the essence of seafood with the sweetness of peak-season vegetables. It’s a crowd-pleasing, surf-and-garden lasagna perfect for sunny dinners by the sea—or at least, in the spirit of one.

Ingredients:

• 9 lasagna noodles, cooked and drained
• 1 lb shrimp, peeled and deveined
• 1½ cups corn kernels (fresh or frozen)
• 2 tbsp butter
• 1 clove garlic, minced
• 1½ cups ricotta cheese
• Zest of 1 lemon
• 2 cups shredded mozzarella
• ½ cup grated Parmesan
• ½ cup fresh basil or parsley, chopped
• Salt and pepper to taste

Instructions:

1. In a skillet, melt butter and sauté garlic for 1 minute. Add shrimp and cook until just pink (2–3 minutes). Remove and set aside.
2. In the same skillet, lightly sauté corn for 2–3 minutes until sweet and tender. Season with salt and pepper.
3. Mix ricotta with lemon zest, salt, and chopped herbs.
4. In a baking dish, layer noodles, ricotta mixture, shrimp, corn, mozzarella, and repeat. Top with Parmesan.
5. Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake 10 more minutes.
6. Rest 10 minutes before serving.

This lasagna tastes like a beach vacation on a plate—briny shrimp, sweet corn, and citrusy brightness make it unique and memorable.

Serve with a chilled glass of rosé or citrus-infused sparkling water for the ultimate summer vibe.

Roasted Tomato & Goat Cheese Lasagna

This vibrant, tangy lasagna captures the full-bodied flavor of slow-roasted summer tomatoes and the creamy tang of goat cheese.

It’s a sophisticated vegetarian option that tastes rich but remains light and fresh, thanks to aromatic herbs and a light béchamel sauce. A great way to use up a bounty of tomatoes from the garden or farmers’ market.

Ingredients:

• 9 lasagna noodles, cooked
• 2 lbs cherry or Roma tomatoes, halved
• 2 tbsp olive oil
• 1 tsp thyme or rosemary
• 2 cups fresh spinach
• 1½ cups ricotta
• 6 oz goat cheese
• ½ cup milk
• Salt and pepper to taste
• Fresh basil, to garnish

Instructions:

1. Toss tomatoes with olive oil, herbs, salt, and pepper. Roast at 400°F (200°C) for 25–30 minutes until softened and caramelized.
2. In a saucepan, gently wilt spinach with a splash of olive oil.
3. Mix ricotta, goat cheese, and milk together until smooth.
4. In a dish, layer noodles, ricotta-goat cheese mix, roasted tomatoes, spinach, and repeat layers.
5. Top with remaining cheese and bake at 375°F (190°C) for 25 minutes.
6. Garnish with fresh basil before serving.

The intense flavor of roasted tomatoes pairs beautifully with the creamy tang of goat cheese, making each bite savory, bright, and indulgent.

It’s a perfect centerpiece for a summer dinner party or a rustic outdoor picnic.

Greek-Inspired Zucchini Lasagna (Low-Carb)

This Mediterranean take on lasagna swaps traditional noodles for thin slices of zucchini, making it a lighter, low-carb option that still delivers big flavor.

Layered with ground lamb or turkey, olives, feta cheese, and a fresh tomato-oregano sauce, this lasagna channels the taste of a Greek summer in every forkful.

Ingredients:

• 3 medium zucchinis, sliced lengthwise into thin ribbons
• 1 lb ground lamb or turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 tsp dried oregano
• ½ tsp cinnamon (optional)
• ½ cup crumbled feta
• 1 cup shredded mozzarella
• Olive oil, salt, and pepper

Instructions:

1. Lightly salt zucchini slices and let sit 10 minutes to draw out moisture. Pat dry.
2. In a skillet, sauté onion and garlic in olive oil. Add ground meat and cook until browned. Stir in tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 10 minutes.
3. In a baking dish, layer zucchini, meat sauce, feta, and mozzarella. Repeat layers.
4. Bake at 375°F (190°C) for 30–35 minutes until bubbling and golden.
5. Let stand 10 minutes before slicing.

This zucchini lasagna is wholesome, hearty, and full of bright Mediterranean flavor without being heavy.

It’s ideal for those looking for a grain-free summer meal that doesn’t sacrifice comfort or taste.

Spicy Mango & Chicken Lasagna

Infused with tropical flavors, this spicy mango and chicken lasagna brings a refreshing heat to your summer table. The juicy sweetness of ripe mangoes pairs perfectly with savory grilled chicken and a hint of spicy kick from jalapeños and a dash of chili powder.

This unique fusion dish is perfect for those who enjoy a little spice in their meals.

Ingredients:

• 9 lasagna noodles, cooked
• 2 cups grilled chicken breast, shredded
• 1 large mango, peeled and diced
• 1 small red onion, finely chopped
• 1 jalapeño, seeds removed and minced
• 1 cup ricotta cheese
• 1½ cups shredded mozzarella
• ½ cup cheddar cheese, shredded
• 1 tsp chili powder
• Salt and pepper to taste
• ½ cup cilantro, chopped

Instructions:

1. In a large bowl, combine the shredded chicken, diced mango, red onion, jalapeño, chili powder, salt, and pepper.
2. In a separate bowl, mix ricotta cheese with a pinch of salt and pepper.
3. In a 9×13 baking dish, spread a thin layer of ricotta mixture on the bottom. Layer 3 noodles, followed by a third of the chicken-mango mixture, then sprinkle with mozzarella and cheddar. Repeat two more layers.
4. Finish with mozzarella and a sprinkle of cilantro.
5. Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake for an additional 10 minutes.
6. Let cool for 10 minutes before slicing.

This lasagna combines heat, sweetness, and creamy textures in a unique way, making it a standout dish for summer gatherings.

The fresh mango adds a vibrant, juicy contrast to the spiciness, while the cheese and chicken create a comforting base.

Mediterranean Eggplant Lasagna (Vegan)

Packed with Mediterranean ingredients, this eggplant lasagna is a delicious vegan alternative that doesn’t sacrifice flavor.

Sautéed eggplant, a zesty tomato sauce, and cashew-based ricotta offer a light, plant-based take on lasagna that’s perfect for summer picnics or BBQs. It’s rich in taste, but light enough to enjoy on warm nights.

Ingredients:

• 3 large eggplants, sliced into ¼-inch rounds
• 1 can (14 oz) crushed tomatoes
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tbsp nutritional yeast
• 1 cup raw cashews, soaked for 2 hours
• 2 tbsp lemon juice
• 2 tbsp water
• ½ cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Arrange eggplant slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25 minutes, flipping halfway through.
2. In a saucepan, sauté garlic in olive oil until fragrant. Add crushed tomatoes, oregano, basil, and a pinch of salt. Simmer for 10 minutes.
3. In a food processor, blend soaked cashews, lemon juice, water, nutritional yeast, and a pinch of salt until smooth and creamy.
4. In a 9×13 baking dish, spread a layer of tomato sauce, followed by a layer of eggplant, then a layer of cashew ricotta. Repeat the layers twice.
5. Top with fresh basil and bake uncovered at 375°F (190°C) for 20 minutes.
6. Let cool for 10 minutes before serving.

This Mediterranean-inspired vegan lasagna is light yet hearty, bursting with savory, fresh flavors.

The cashew ricotta offers the creamy texture you love in traditional lasagna, while eggplant replaces the noodles, creating a deliciously satisfying alternative.

Tropical Grilled Pineapple & Ham Lasagna

Bring a taste of the tropics to your summer table with this pineapple and ham lasagna.

Sweet and savory layers of grilled pineapple, smoky ham, and creamy béchamel sauce combine for a uniquely delicious dish that’s ideal for a fun, informal gathering. Perfect for those who want to try something adventurous and fresh!

Ingredients:

• 9 lasagna noodles, cooked
• 2 cups cooked ham, diced
• 1 cup fresh pineapple, cut into small cubes
• 2 tbsp butter
• 2 tbsp flour
• 2 cups milk
• 1½ cups shredded mozzarella
• 1 cup cheddar cheese, shredded
• ½ cup grated Parmesan
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Grill pineapple slices for 2–3 minutes per side until caramelized and slightly charred. Dice into small chunks.
2. In a saucepan, melt butter and whisk in flour. Slowly pour in milk while whisking constantly. Simmer until the sauce thickens (about 5 minutes). Season with salt and pepper.
3. In a 9×13 dish, spread a thin layer of béchamel sauce. Layer noodles, followed by a third of the diced ham, grilled pineapple, mozzarella, cheddar, and a spoonful of béchamel. Repeat layers.
4. Top with Parmesan and bake at 375°F (190°C) for 25–30 minutes until bubbly and golden.
5. Garnish with fresh parsley before serving.

This lasagna’s tropical twist is both surprising and delicious, with the sweetness of pineapple complementing the savory richness of ham and cheese.

It’s a fun, flavorful dish that brings a taste of the tropics to your summer gatherings!

Summer Corn & Poblano Lasagna

This lasagna combines the sweet crunch of corn with the smoky heat of roasted poblano peppers.

Paired with creamy ricotta and a zesty lime-infused sauce, it’s a dish that bursts with the flavors of summer. The combination of mild heat from the peppers and sweetness from the corn creates a savory, yet fresh, meal.

Ingredients:

• 9 lasagna noodles, cooked
• 2 large poblano peppers, roasted and peeled
• 1 ½ cups fresh corn kernels (or frozen, thawed)
• 1 cup ricotta cheese
• 1 ½ cups shredded Monterey Jack cheese
• 1 lime, juiced and zested
• 2 tbsp olive oil
• 1 tbsp cumin
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Roast poblano peppers directly over the flame or under the broiler until charred. Place in a bowl, cover, and let steam for 10 minutes. Peel off the skins, remove seeds, and slice into strips.
2. In a skillet, heat olive oil and sauté corn until lightly browned, about 5 minutes. Season with salt, pepper, and cumin.
3. In a bowl, combine ricotta with lime zest and juice, and season with salt and pepper.
4. In a 9×13 baking dish, layer noodles, ricotta mixture, roasted poblano peppers, sautéed corn, and Monterey Jack cheese. Repeat layers.
5. Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake for another 10 minutes until bubbly and golden.
6. Garnish with chopped cilantro before serving.

The smoky, spicy poblano peppers combine perfectly with the sweet corn and creamy cheese, making this lasagna a satisfying yet fresh option for a summer dinner.

It’s great for those who enjoy a bit of heat paired with bright, tangy flavors.

Avocado & Black Bean Lasagna (Vegan)

This vegan lasagna is packed with healthy ingredients like black beans, avocado, and a flavorful tomato sauce.

The combination of creamy avocado and protein-packed black beans provides a filling yet light meal, and the addition of fresh cilantro and lime brings a bright, summery finish to every bite.

Ingredients:

• 9 lasagna noodles, cooked
• 2 ripe avocados, mashed
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 can (14 oz) diced tomatoes
• 1 tsp cumin
• 1 tsp chili powder
• 2 tbsp fresh lime juice
• 1 cup vegan cheese (optional)
• Fresh cilantro, chopped

Instructions:

1. In a pan, heat diced tomatoes with cumin, chili powder, salt, and pepper. Simmer for 10 minutes to thicken.
2. Mash the avocados and season with lime juice, salt, and pepper.
3. In a 9×13 baking dish, spread a layer of tomato sauce, followed by noodles. Add a layer of mashed avocado, black beans, spinach, and a sprinkle of vegan cheese (if using). Repeat the layers, finishing with a layer of sauce and avocado on top.
4. Cover with foil and bake at 375°F (190°C) for 20 minutes. Uncover and bake for another 5 minutes to crisp the top.
5. Garnish with fresh cilantro before serving.

This vegan lasagna is rich in flavors but light enough for a hot summer day.

The creamy avocado complements the savory black beans and spices, creating a unique dish that will leave everyone coming back for more.

Lemon & Asparagus Lasagna with Ricotta Cream

This fresh, vegetable-forward lasagna takes advantage of tender asparagus, bright lemon, and a creamy ricotta sauce.

With minimal ingredients and simple preparation, it’s a wonderful dish for highlighting the light, earthy flavors of spring and summer. Perfect for those seeking a lighter lasagna option!

Ingredients:

• 9 lasagna noodles, cooked
• 2 cups fresh asparagus, trimmed and cut into 1-inch pieces
• 1 cup ricotta cheese
• 2 tbsp lemon zest
• 1 tbsp fresh lemon juice
• 1 ½ cups heavy cream
• 1 tbsp olive oil
• Salt and pepper to taste
• ½ cup grated Parmesan cheese

Instructions:

1. Blanch the asparagus in boiling water for 2–3 minutes, then transfer to an ice bath to cool. Drain well.
2. In a saucepan, heat olive oil and sauté the asparagus for 2 minutes. Set aside.
3. In a separate saucepan, combine ricotta, heavy cream, lemon zest, lemon juice, salt, and pepper. Simmer over low heat until the sauce thickens, about 5 minutes.
4. In a 9×13 baking dish, spread a layer of the ricotta cream sauce, followed by a layer of noodles, sautéed asparagus, and a sprinkle of Parmesan. Repeat layers.
5. Bake at 375°F (190°C) for 25–30 minutes until bubbly and golden.
6. Let rest for 10 minutes before serving.

This light and refreshing lasagna takes advantage of the freshness of asparagus and bright citrus, making it a perfect summer dish that’s elegant yet easy to prepare.

The creamy ricotta sauce is the perfect complement to the asparagus, creating a delicate, flavorful experience.

Zucchini Noodles & Lemon Ricotta Lasagna (Gluten-Free)

This gluten-free lasagna replaces traditional noodles with thin slices of zucchini, making it light and fresh.

The lemon ricotta mixture brings a creamy, tangy twist that pairs perfectly with the delicate zucchini. This dish is ideal for those looking for a healthy, low-carb alternative to regular lasagna.

Ingredients:

• 4 medium zucchinis, sliced lengthwise into thin ribbons
• 1 ½ cups ricotta cheese
• 1 cup shredded mozzarella
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 cup tomato sauce (preferably homemade or fresh)
• 1 tbsp olive oil
• 1 tbsp fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Slice zucchini and place on a paper towel to remove excess moisture. Sprinkle lightly with salt and let them sit for 10 minutes, then pat dry.
2. In a bowl, combine ricotta, lemon zest, lemon juice, mozzarella, salt, and pepper.
3. In a 9×13 baking dish, spread a thin layer of tomato sauce, followed by a layer of zucchini ribbons. Add a layer of the ricotta mixture and repeat, ending with a layer of tomato sauce and mozzarella on top.
4. Bake for 25–30 minutes until the top is golden and bubbly.
5. Let cool for 5 minutes before slicing. Garnish with fresh basil before serving.

This zucchini noodle lasagna is light, flavorful, and refreshing, with the perfect balance of tangy lemon and creamy ricotta.

It’s a great option for anyone seeking a low-carb or gluten-free meal that’s still rich in flavor.

Grilled Peach & Prosciutto Lasagna

This sweet and savory lasagna features juicy grilled peaches paired with salty prosciutto and creamy ricotta.

The peaches bring a wonderful summer sweetness to the dish, while the prosciutto adds depth and a bit of a salty kick. It’s a beautifully unique lasagna that will impress at any summer dinner party.

Ingredients:

• 9 lasagna noodles, cooked
• 3 ripe peaches, sliced
• 1 cup ricotta cheese
• 1 ½ cups mozzarella cheese, shredded
• ½ cup grated Parmesan
• 1 package prosciutto, sliced thin
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat. Brush peach slices with olive oil and grill for 2–3 minutes per side until slightly charred.
2. In a bowl, mix ricotta, honey, salt, and pepper. Set aside.
3. In a 9×13 baking dish, layer noodles, ricotta mixture, grilled peaches, prosciutto, mozzarella, and Parmesan. Repeat layers, finishing with a top layer of mozzarella and Parmesan.
4. Bake at 375°F (190°C) for 25 minutes until bubbly and golden.
5. Sprinkle fresh thyme over the top before serving.

The combination of grilled peaches and prosciutto adds a perfect balance of sweet, salty, and savory flavors, while the creamy ricotta ties everything together.

This lasagna is a stunning dish for a summer gathering and offers a delightful contrast to traditional lasagna flavors.

Pesto & Roasted Red Pepper Lasagna

This vibrant lasagna incorporates the fresh flavors of pesto and roasted red peppers.

The basil pesto adds an herbaceous richness, while the roasted red peppers bring a smoky sweetness that complements the creamy ricotta. It’s a colorful and delicious dish that feels light yet satisfying.

Ingredients:

• 9 lasagna noodles, cooked
• 2 large roasted red peppers, sliced
• 1 cup basil pesto (store-bought or homemade)
• 1 ½ cups ricotta cheese
• 1 cup mozzarella cheese, shredded
• ½ cup Parmesan cheese, grated
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix ricotta cheese with ½ cup of pesto, salt, and pepper.
3. In a 9×13 baking dish, spread a layer of pesto, followed by noodles, a layer of ricotta mixture, roasted red peppers, mozzarella, and Parmesan. Repeat layers.
4. Top with remaining pesto and mozzarella.
5. Bake, covered with foil, for 25 minutes. Remove foil and bake for another 10–15 minutes until the cheese is golden and bubbly.
6. Let cool for 5 minutes before slicing. Garnish with fresh basil leaves before serving.

The pesto and roasted red pepper combo gives this lasagna a fresh, herbal note and a smoky depth, creating a lighter version of the classic lasagna.

This dish is perfect for a summer potluck or a casual dinner with friends.

Tomato & Burrata Lasagna

This simple yet indulgent lasagna uses fresh, ripe tomatoes and creamy burrata cheese to create a rich, yet light, flavor profile.

The juicy tomatoes combine with the lusciousness of burrata for a perfect pairing, making this dish feel like summer in every bite.

Ingredients:

• 9 lasagna noodles, cooked
• 4 large tomatoes, thinly sliced
• 1 ball of burrata cheese, torn into pieces
• 1 ½ cups ricotta cheese
• 2 tbsp fresh basil, chopped
• 2 tbsp olive oil
• 1 cup shredded mozzarella
• ½ cup Parmesan cheese, grated
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Slice tomatoes and season with salt, pepper, and olive oil.
2. In a bowl, combine ricotta cheese and fresh basil. Season with salt and pepper.
3. In a 9×13 baking dish, spread a thin layer of ricotta mixture, followed by a layer of noodles, sliced tomatoes, and torn burrata. Sprinkle with mozzarella and Parmesan.
4. Repeat layers, finishing with a layer of mozzarella and Parmesan on top.
5. Bake for 25–30 minutes until bubbly and golden. Let cool for 5 minutes before slicing.
6. Garnish with fresh basil leaves before serving.

This fresh and creamy lasagna is a great way to enjoy summer’s best tomatoes and creamy burrata.

The richness of the burrata adds a beautiful texture, making each bite delightful. Perfect for a casual dinner or summer gathering.

Roasted Sweet Potato & Kale Lasagna (Vegan)

This hearty yet light vegan lasagna combines roasted sweet potatoes with nutrient-packed kale for a wholesome, satisfying dish.

The rich sweetness of the potatoes and the earthy flavor of the kale make this a delicious, healthy alternative to traditional lasagna.

Ingredients:

• 9 lasagna noodles, cooked
• 2 large sweet potatoes, peeled and cubed
• 2 cups kale, chopped
• 1 cup vegan ricotta (or homemade cashew ricotta)
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 cup tomato sauce
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, cinnamon, nutmeg, salt, and pepper. Roast for 25–30 minutes until soft and caramelized.
2. While the sweet potatoes roast, sauté kale in a pan with a bit of olive oil until wilted. Season with salt and pepper.
3. In a 9×13 dish, layer noodles, roasted sweet potatoes, sautéed kale, vegan ricotta, and tomato sauce. Repeat layers.
4. Top with a final layer of tomato sauce and bake at 375°F (190°C) for 25 minutes.
5. Let cool for 10 minutes before serving. Garnish with fresh parsley.

This vegan lasagna offers a delightful balance of flavors, with the natural sweetness of the roasted sweet potatoes and the earthy greens of kale.

It’s a wholesome, nutritious option that still delivers the comforting satisfaction of a lasagna.

Salmon & Spinach Lasagna

This savory and fresh lasagna combines delicate salmon with leafy spinach, creating a light yet filling dish that’s perfect for a summer evening.

The richness of the salmon is balanced by the brightness of the spinach and a creamy white sauce, making this a great seafood option for lasagna lovers.

Ingredients:

• 9 lasagna noodles, cooked
• 2 salmon fillets (about 1 lb), cooked and flaked
• 2 cups fresh spinach, sautéed
• 2 tbsp olive oil
• 1½ cups ricotta cheese
• 1 cup heavy cream
• 1 cup shredded Parmesan cheese
• 1 tsp garlic powder
• ½ tsp lemon zest
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). In a pan, sauté spinach in olive oil until wilted. Season with salt and pepper.
2. In a bowl, combine ricotta, heavy cream, Parmesan, garlic powder, lemon zest, salt, and pepper.
3. In a 9×13 dish, layer noodles, ricotta mixture, flaked salmon, sautéed spinach, and a sprinkle of Parmesan. Repeat layers.
4. Top with remaining ricotta mixture and Parmesan, then bake for 30 minutes until bubbly and golden.
5. Let cool for 5 minutes before slicing.

The rich, flaky salmon pairs beautifully with the spinach and creamy sauce in this unique lasagna.

The hint of lemon zest adds brightness to the dish, making it an excellent choice for a seafood-inspired summer meal.

Lemon & Ricotta Stuffed Shell Lasagna

This twist on traditional lasagna uses pasta shells filled with creamy lemon ricotta, providing a refreshing flavor that perfectly complements the savory tomato sauce.

It’s an ideal light summer dish that still offers all the indulgence of a classic lasagna, but with a bright, citrusy flair.

Ingredients:

• 12 large pasta shells, cooked
• 1 ½ cups ricotta cheese
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1 cup mozzarella cheese, shredded
• 2 cups marinara sauce
• 1 tbsp fresh basil, chopped
• Salt and pepper to taste
• ½ cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F (190°C). In a bowl, combine ricotta, lemon zest, lemon juice, mozzarella, and a pinch of salt and pepper.
2. Stuff each cooked pasta shell with the lemon ricotta mixture.
3. In a 9×13 baking dish, spread a thin layer of marinara sauce. Arrange the stuffed shells in the dish, then cover with the remaining marinara sauce.
4. Sprinkle with Parmesan cheese and fresh basil.
5. Cover with foil and bake for 25 minutes. Uncover and bake for an additional 10 minutes until the cheese is golden and bubbly.
6. Let cool for a few minutes before serving.

This lasagna-style stuffed shell dish offers a refreshing lemony twist on classic lasagna.

It’s a perfect light yet flavorful meal for warm evenings, with a beautiful balance of citrus and savory flavors.

Grilled Vegetable & Polenta Lasagna

This gluten-free lasagna is packed with grilled vegetables like zucchini, eggplant, and bell peppers, all layered with creamy polenta and a tangy tomato sauce.

The soft, slightly sweet polenta adds richness, while the grilled veggies offer a smoky depth, making it an irresistible summer lasagna option.

Ingredients:

• 9 slices of polenta (store-bought or homemade)
• 2 zucchinis, sliced
• 1 eggplant, sliced
• 2 bell peppers, sliced
• 2 tbsp olive oil
• 2 cups marinara sauce
• 1 ½ cups shredded mozzarella
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat. Brush the zucchini, eggplant, and bell peppers with olive oil and season with salt and pepper. Grill vegetables for 3–4 minutes per side until tender and slightly charred.
2. In a 9×13 baking dish, spread a thin layer of marinara sauce, then layer with grilled vegetables, polenta slices, and mozzarella. Repeat layers, ending with a final layer of polenta and marinara sauce.
3. Top with mozzarella and fresh thyme.
4. Bake at 375°F (190°C) for 25 minutes until bubbly and golden.
5. Let cool for 10 minutes before serving.

This grilled vegetable and polenta lasagna is a hearty, satisfying dish with a fresh, smoky flavor from the grilled veggies.

It’s perfect for a gluten-free meal and a great way to highlight the bounty of summer vegetables.

Shrimp & Lemon Basil Lasagna

This seafood-inspired lasagna features juicy shrimp and fragrant basil, paired with a light lemon cream sauce.

The flavors of the shrimp and fresh herbs are perfectly balanced by the creamy ricotta and mozzarella, creating a delicate and refreshing dish for summer evenings.

Ingredients:

• 9 lasagna noodles, cooked
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 tbsp fresh basil, chopped
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1 cup ricotta cheese
• 1 ½ cups mozzarella cheese, shredded
• ½ cup grated Parmesan cheese
• 1 cup heavy cream
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). In a skillet, heat olive oil over medium heat. Sauté shrimp until pink and cooked through, about 3–4 minutes. Remove from heat and set aside.
2. In a bowl, combine ricotta, lemon zest, lemon juice, salt, and pepper.
3. In a separate pan, heat heavy cream over low heat until warm. Stir in Parmesan cheese until smooth.
4. In a 9×13 dish, layer noodles, ricotta mixture, sautéed shrimp, mozzarella, and a drizzle of the creamy Parmesan sauce. Repeat layers.
5. Top with mozzarella and bake for 25–30 minutes until bubbly and golden.
6. Let cool for 5 minutes before serving. Garnish with fresh basil.

This shrimp and lemon basil lasagna offers a beautiful combination of seafood and citrus, perfect for a light and flavorful summer dish.

The shrimp add a savory richness, while the lemon and basil provide a refreshing burst of summer flavors.

Cucumber & Dill Lasagna (Refreshing Summer Dish)

This unique lasagna is inspired by refreshing cucumber and dill flavors, creating a fresh and vibrant dish that’s perfect for a summer gathering.

The coolness of cucumber paired with the herby freshness of dill offers a surprising twist on traditional lasagna, making it an excellent light option.

Ingredients:

• 9 lasagna noodles, cooked
• 2 medium cucumbers, thinly sliced
• 1 ½ cups ricotta cheese
• 1 cup Greek yogurt
• 2 tbsp fresh dill, chopped
• 1 cup mozzarella cheese, shredded
• 1 tbsp lemon zest
• 1 ½ cups homemade or store-bought white sauce (béchamel)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). In a bowl, combine ricotta, Greek yogurt, fresh dill, lemon zest, salt, and pepper. Set aside.
2. In a 9×13 baking dish, spread a thin layer of white sauce. Layer with cooked noodles, a layer of the ricotta mixture, sliced cucumbers, and mozzarella. Repeat layers.
3. Finish with a top layer of white sauce and mozzarella.
4. Cover with foil and bake for 25 minutes. Uncover and bake for an additional 10–15 minutes until bubbly and golden.
5. Let cool for 5 minutes before slicing. Garnish with extra dill before serving.

This cucumber and dill lasagna is wonderfully refreshing and light, perfect for a summer meal.

The creamy ricotta and yogurt mixture contrasts beautifully with the crisp cucumbers, while the dill adds a fresh herbal note to each bite.

Grilled Chicken & Pineapple Lasagna

For a tropical twist, this lasagna features grilled chicken and sweet pineapple, bringing a mix of savory and sweet flavors that are perfect for summer.

The richness of the chicken and the caramelized pineapple pair beautifully with the tangy tomato sauce and melted mozzarella.

Ingredients:

• 9 lasagna noodles, cooked
• 2 chicken breasts, grilled and sliced
• 1 cup fresh pineapple, diced
• 2 cups marinara sauce
• 1 ½ cups mozzarella cheese, shredded
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat grill to medium-high heat. Season chicken breasts with garlic powder, smoked paprika, salt, and pepper. Grill until cooked through, about 6–7 minutes per side. Slice thinly.
2. In a pan, lightly sauté diced pineapple in olive oil until slightly caramelized, about 3–4 minutes.
3. In a 9×13 baking dish, spread a layer of marinara sauce, followed by a layer of noodles, grilled chicken, caramelized pineapple, mozzarella, and sauce. Repeat the layers.
4. Top with remaining mozzarella and bake at 375°F (190°C) for 25 minutes until bubbly.
5. Let cool for 5 minutes and garnish with fresh cilantro before serving.

The combination of grilled chicken and sweet pineapple adds an exciting tropical flair to this lasagna.

It’s a great dish for a summer barbecue or a family dinner, providing a fun and unique take on traditional lasagna flavors.

Summer Berry & Mascarpone Lasagna (Dessert Lasagna)

For a dessert lasagna that’s perfect for summer, this recipe uses layers of fresh berries, mascarpone cheese, and a touch of honey, creating a sweet, light, and creamy treat.

It’s a great way to showcase the best of summer fruits in a fun, unconventional dessert.

Ingredients:

• 9 lasagna noodles, cooked and cooled
• 2 cups mixed berries (strawberries, blueberries, raspberries)
• 1 ½ cups mascarpone cheese
• 1 tbsp honey
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 2 tbsp powdered sugar (optional)

Instructions:

1. In a bowl, mix mascarpone cheese, honey, vanilla extract, lemon juice, and powdered sugar (if using). Set aside.
2. In a separate bowl, gently mix the fresh berries together.
3. In a 9×13 baking dish, layer noodles, mascarpone mixture, and a handful of mixed berries. Repeat layers until all ingredients are used, finishing with a layer of berries on top.
4. Whip the heavy cream with a bit of vanilla extract and honey until soft peaks form. Spread over the top layer of berries.
5. Refrigerate for at least 2 hours to allow the flavors to meld and the dessert to set.
6. Serve chilled, garnished with additional fresh berries.

This berry and mascarpone dessert lasagna is a light, refreshing treat for a hot summer day.

The creamy mascarpone and fresh berries are the perfect pairing, and the whipped cream topping adds a luxurious finish. It’s an unexpected yet delightful way to enjoy lasagna as a dessert.