Lasagna in the springtime? Oh, yes. Especially when it’s light and fresh with just enough pasta to create pretty layers. Omitting meat and heavy melting cheese, and swapping in roasted vegetables, gives the classic crowd-pleaser some warm weather appeal.
Zucchini gets a bad reputation for its watery profile and blandness. The trick is to select small to medium-size specimens (no larger than about 2 inches in diameter) and roast them in a hot oven. This concentrates their natural sweet flavor and renders the vegetable meltingly soft.
Adding fresh lemon zest, along with a little fruity olive oil and crushed chile, to bottled pasta sauce remarkably lightens the overall dish. Frozen or tinned artichoke hearts add texture and springtime flavors to the lasagna layers….