vegetable lasagne
vegetable lasagne

Summer Vegetable Lasagna

A vegetarian lasagna is a great way to use end of summer vegetables. This bright tasting lasagna features homemade noodles, zucchini, tomato, and bell pepper. The noodles can easily be hand rolled and baked directly into the lasagna dish or you can use storebought.

Prep Time: 20 minutes

Cook Time: 45 minutes
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Recipe Rundown

This is exactly how lasagna is supposed to taste! It’s incredibly fresh, smells amazing, and my husband is calling it the best lasagna he’s ever had. EVER?!?! It’s that good.

lasagna with zucchini, ricotta, tomatoes, and bell peppers

Tomato and zucchini are everywhere right now, so I know you need a home for all that produce. Doesn’t a cheesy, saucy lasagna sound incredible? You can make this version in a flash, especially because you don’t need to pre-cook the vegetables.

I’ll even show you how to make your own homemade pasta (it’s easy I promise). Believe me when I say that lasagna made with fresh noodles is the best kind of lasagna on earth.

summer vegetable lasagna

Why This Recipe Works

  • Homemade pasta is easy to make and adds a nice chewy bite.
  • Good quality marinara works in harmony with all summer vegetables.
  • Zesty herbs like tarragon and basil act to season the lasagna from within while making everything taste fresh and light.
  • Thinly sliced vegetables get cooked inside the lasagna – making this one of the fastest, easiest lasagna recipes (with less clean-up).
  • Lots of vegetables and quality cheese make healthy eating tasty and simple.
  • Broadly named a “Summer Lasagna” because you add any summer vegetable you want!


Does vegetable lasagna freeze well? Yep. You can assemble the lasagna and freeze for up to 3 months. Be sure to cover with multiple layers of plastic wrap to prevent freezer burn. Roast from frozen until the center is really hot and the vegetables are tender.

Why is my vegetable lasagna watery? High water content vegetables like spinach, zucchini, tomato, and bell pepper release liquid as they cook. You can precook the vegetables to release steam, but I tested this version and it does not seem overly watery.

How to Make This Vegetarian Lasagna

Start with store bought noodles or make your own fresh noodles with a rolling pin or pasta attachment.

homemade lasagna noodles

Cut the vegetables into thin planks, lengthwise.

red bell pepper on cutting board

Create layers of sauce, noodles, vegetables, ricotta, and fresh herbs.

red bell pepper
zucchini slices

Always finish with a noodle layer and then add a dash of olive oil. Break apart a ball of fresh mozzarella and roast (covered lightly).

baked vegetable lasagne in casserole dish

Watch How to Make Pasta and Layer the Lasagna

More Summer Recipes Featuring Vegetables

Did you make this recipe? Leave a rating and comment below!

Summer Vegetable Lasagna

A vegetarian lasagna is a great way to use end of summer vegetables. This bright tasting lasagna features homemade noodles, zucchini, tomato, and bell pepper. The noodles can easily be hand rolled and baked directly into the lasagna dish or you can use storebought.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American, Italian
Keyword: lasagna, summer, tomato, vegetable, vegetables, vegetarian, zucchini
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8 people
Calories: 282kcal
Author: Chef Sara Furcini


Homemade Pasta Ingredients

  • 2 cups all-purpose flour
  • 1 large egg
  • 1 1/4 cups filtered water
  • 1/4 tsp salt

Summer Vegetable Lasagna

  • 20 oz marinara sauce like Victoria brand
  • 2 zucchini squash Mexican, or yellow squash – thinly sliced lengthwise
  • 1 oz fresh tarragon leaves torn
  • 2 oz fresh basil leaves torn
  • salt for seasoning
  • red pepper flakes for seasoning
  • 1 large tomato thinly sliced
  • 1 bell pepper thinly sliced
  • 1 tbsp olive oil extra virgin
  • 1 cup ricotta cheese
  • 4 oz mozzarella cheese


Make the Pasta

  • Pile the flour on a clean work surface and make a well in the center for the egg. Mix the flour a bit at a time with the egg and add the water a little bit at a time. Add the salt and knead by hand for a couple minutes to form a smooth dough. Wrap tightly with plastic wrap.
  • Using a pasta machine or rolling pin, tear off a small piece of the dough. Dust with flour and insert into the machine at the largest setting. Fold in half and repeat. Adjust to a higher setting so that the dough sheet gets even thinner. Run through, fold, and run through again. Repeat with the remaining dough.

Make the Summer Lasagna

  • Preheat the oven to 425°F.
  • Pour a bit of marinara in the bottom of a casserole dish to prevent the noodles from sticking. Add a layer of fresh noodles* and spread about 1/4 cup marinara on top. Add a layer of zucchini, fresh herbs, and sprinkle with a large pinch of salt and red pepper flakes.
  • Continue to layer with the ricotta, noodles, sauce, and vegetables.
  • For the final layer, top with noodles and drizzle with olive oil. Break the mozzarella into small pieces and spread over the top. Cover loosely (this is so steam can escape) with foil and roast for 30 minutes, covered. Remove the foil and continue to cook for 15 minutes.



Lasagna Noodles:

For homemade noodles, there’s no cooking required. They will steam cook inside the lasagna as it roasts.
For store bought noodles labeled “oven ready” – do not boil. These noodles can also be used dry and will cook as they roast.
All other store bought lasagna noodles, follow the package instructions. You may need to boil until al dente, then use in this recipe.

Homemade Pasta:

Anyone with a rolling pin can make lasagna noodles. That said, if you have a stand mixer with a flat pasta attachment, then it will be a breeze. Just keep your work surface clean and dust with flour to prevent the noodles from sticking together.


Calories: 282kcal | Carbohydrates: 34g | Protein: 14g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 580mg | Potassium: 662mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1854IU | Vitamin C: 39mg | Calcium: 216mg | Iron: 4mg

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