Summer Garden Lasagna Recipe

Name: Summer Garden Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 1 (16 ounce) package lasagna noodles; 3 ears corn, shucked; 1 tablespoon extra-virgin olive oil, divided; 2 zucchini, sliced into long ribbons using a vegetable peeler, discarding the seedy core; salt and ground black pepper to taste; 1/4 cup chopped onion; 1 clove garlic; 1 (24 ounce) jar marinara sauce, divided; 2 tablespoons heavy whipping cream; 2 cups ricotta cheese; 1 (9 ounce) package frozen chopped spinach, thawed and drained; 1 cup shredded mozzarella cheese; 1/4 cup grated Parmigiano-Reggiano cheese

Servings: persons

1 teaspoon olive oil
1 (16 ounce) package lasagna noodles
3 ears corn, shucked
1 tablespoon extra-virgin olive oil, divided
2 zucchini, sliced into long ribbons using a vegetable peeler, discarding the seedy core
salt and ground black pepper to taste
1/4 cup chopped onion
1 clove garlic
1 (24 ounce) jar marinara sauce, divided
2 tablespoons heavy whipping cream
2 cups ricotta cheese
1 (9 ounce) package frozen chopped spinach, thawed and drained
1 cup shredded mozzarella cheese
1/4 cup grated Parmigiano-Reggiano cheese

1
Preheat oven to 375 degrees F (190 degrees C). Grease an 8x6-inch baking dish with 1 teaspoon olive oil.
2
Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
3
Bring another large pot of lightly salted water to a boil. Cook corn in the boiling water until cooked through, about 5 minutes. Cut kernels from the cobs and discard cobs.
4
Heat 1 1/2 teaspoons extra virgin olive oil in a large skillet over medium-high heat. Saute zucchini ribbons with a pinch of salt and black pepper in hot oil until golden and cooked through, about 5 minutes.
5
Heat remaining extra virgin olive oil in a large saucepan over medium heat. Cook and stir onion in hot oil until translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Pour 1/3 of the marinara sauce into the onion mixture; bring to a simmer, reduce heat to low, stir in cream, and cook until sauce is slightly reduced, 5 to 10 minutes.
6
Pour 1/3 of the marinara sauce into the bottom of the prepared baking dish. Place a layer of lasagna noodles over the marinara sauce, trimming noodles as necessary to fit the baking dish. Spread zucchini ribbons over the noodle layer and top with another layer of lasagna noodles.
7
Spread ricotta cheese over the lasagna noodles and place another layer of noodles atop the cheese. Pour marinara-cream mixture over the noodles and top with corn kernels.
8
Place a layer of lasagna noodles over the corn kernels and top noodles with spinach. Add a final layer of noodles and top noodles with remaining marinara sauce. Sprinkle mozzarella cheese and Parmigiano-Reggiano cheese over the top. Cover the baking dish with aluminum foil.
9
Bake in the preheated oven for 30 minutes. Remove the aluminum foil and continue baking lasagna until cheese is browned and beginning to bubble, about 15 minutes more.

559

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 teaspoon olive oil, 1 (16 ounce) package lasagna noodles, 3 ears corn, shucked, 1 tablespoon extra-virgin olive oil, divided, and more.

Yes, Summer Garden Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Summer Garden Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions