It goes without saying that people absolutely adore having a hearty plate of lasagna set in front of them at a dinner table, especially when they’re enjoying the company of good friends at the same time. While lasagna is delicious all on its own (certainly no one is debating that fact), sometimes it’s nice to have a delicious side to go along with it, too. Obviously, garlic bread and salad are staples that go hand in hand with Italian food, but there are definitely other foods that pair nicely with lasagna, as well. With that being said, let’s take a look at some of the sides that can be made to go along with lasagna the next time you have family over for dinner.
Lasanga Side Dishes Ideas
There are different ways that you can add to your meal of lasagna, but first, we’re going to talk about the main sides that you can serve alongside the main meal
Mediterranean Cucumber Salad
Sure, this is technically a salad, but we’re not talking about an ordinary salad here. This Mediterranean Cucumber Salad will surely liven things up on the dinner table.
8 ounces halved grape tomatoes
8 ounces diced and peeled English cucumber
1 ounce thinly sliced red onion
1 ounce crumbled feta cheese
15 halved Kalamata olives
3 tablespoons extra virgin olive oil
Salt and pepper
(This is a salad, so feel free to add your own variations)
1. Add all of the ingredients into a bowl, minus the olive oil.
2. Refrigerate until you’re ready to serve.
3. Toss the salad with olive oil.
4. Season with salt and pepper to taste.
Asparagus can be prepared in a variety of different ways, but when it comes to being paired with lasagna, it seems that steaming the asparagus is the best way to go. While there are recipes all of the internet for advice on how to properly steam asparagus, we found this one to be one of the easiest out there. After all, who wants to complicate things after they’ve just gotten done preparing a delicious lasagna?
1 pound asparagus with the ends trimmed
2 tablespoons of melted butter
Freshly ground black pepper
Lemon wedges (for serving)
1. Add asparagus to a large skillet over medium heat.
2. Add enough water to cover just the bottom of the pan
3. Cover the pan and let it steam until the asparagus can be easily pierced with a knife. This should take approximately 3 to 5 minutes.
4. Toss the asparagus with butter.
5. Season with salt and pepper.
6. Serve on a plate with lemon wedges.
Italian Roasted Broccoli
As you can probably tell, there’s really nothing that goes better with lasagna than some deliciously prepared vegetables. With that being said, Italian roasted broccoli sure does make a great accompaniment to lasagna!
1 pound broccoli
¼ cup Italian dressing
2 tablespoons of Parmesan cheese crumbles.
1. Preheat your oven to 425 degrees.
2. Coat a rimmed cooking sheet pan with cooking spray.
3. Cut the broccoli into large or medium pieces. Make sure to throw the stems away.
4. Arrange the broccoli on the sheet pan.
5. Drizzle the Italian dressing onto the broccoli.
6. Bake for 17-20 minutes, or until the broccoli is golden brown and tender.
7. Sprinkle the Parmesan cheese crumbles on the broccoli and serve!
Now that we’ve discussed some of the side dishes that go nicely with lasagna, let’s talk about some of the appetizers that you could incorporate to get your guests excited about the main course.
½ cup balsamic vinegar
1 ½ cups chopped and seeded plum tomatoes
2 tablespoons of finely chopped shallot
1 tablespoon of minced fresh basil
2 tablespoons and 3 tablespoons of olive oil, divided
1 clove of minced garlic
16 slices of ½ inch thick French bread baguette
Grated Parmesan cheese
1. Using a small saucepan, bring the vinegar to a boil. Cook the vinegar until the liquid has been reduced to three tablespoons. This should take approximately 8-10 minutes. Remove the vinegar from the heat.
2. While the vinegar is being reduced, combine your tomatoes, shallot, basils, two tablespoons of olive oil and garlic. Cover the mixture and put it into the refrigerator until you’re ready for it to be served.
3. Brush the rest of the olive oil onto both sides of the baguette slices. Grill the slices uncovered on medium heat until they’re golden brown on both sides.
4. When you’re ready to serve, put the tomato mixture on top of the toasts. Drizzle balsamic syrup on the toasts, and sprinkle them with sea salt and parmesan.
5. Serve immediately!
Fried Mushrooms Marinara
1 cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
3 large eggs
1 tablespoon water
1 cup seasoned bread crumbs
1 pound of medium fresh mushrooms with the stems removed
Oil that can be used for deep frying
1 26-ounce jar of marinara sauce or spaghetti sauce without meat
1 cup of shredded mozzarella cheese
¼ cup of grated Parmesan cheese
1. Using a large resealable plastic bag, mix the flour, salt, and pepper.
2. In a shallow dish, beat the eggs and water.
3. Put the bread crumbs into another shallow dish.
4. Add the mushrooms to the flour mixture, seal the bag, and shake to coat them properly.
5. Dip the mushrooms in the egg mixture and coat them with the bread crumbs. Let stand for 10 minutes.
6. In a deep saucepan, heat the oil to 375 degrees. Fry the mushrooms, 6-8 at a time, for up to two minutes. Drain them on paper towels.
7. Pour sauce in an ungreased baking dish. Put the mushrooms on top, and sprinkle the cheeses.
8. Bake, uncovered, for 4-6 minutes on 350 degrees.
Obviously, there are plenty of desserts that could pair nicely with lasagna, but we can’t help but choose the Italian classic: Tiramisu.
Ingredients for the Filling
6 egg yolks
¾ cup sugar
⅔ cup milk
1 pound mascarpone cheese
Ingredients for the Whipped Cream
1 ¼ cups heavy whipping cream
½ teaspoon vanilla extract
Ingredients for the Cake
¼ cup chilled espresso or strong coffee
2 tablespoons of dark rum (or use 1/8 teaspoon rum extract + 2 tablespoons)
2 3-ounce packages of lady fingers
Unsweetened cocoa powder used for dusting
To Make the Filling
1. Using a medium saucepan, whisk the egg yolks and sugar until they’re blended well together. Stir in the milk, and bring to a boil over medium heat. Whisk constantly.
2. Boil for one minute and remove from the heat. Pour into a bowl and cover it with plastic wrap. Refrigerate for at least one hour for it to chill. Remove the mascarpone from the refrigerator so it can soften.
3. Blend the softened mascarpone with the chilled custard until it’s smooth. Set to the side.
To Make the Whipped Cream
1. Using an electric or hand mixer, beat the cream and vanilla until it reaches its peak form.
To Assemble the Cake
1. Using a small bowl, combine the chilled espresso and rum. Separate the lady fingers horizontally and arrange them in a single layer in the bottom of a baking dish.
2. Brush the lady fingers with the espresso-rum mixture. Spread half of the custard mixture over the lady fingers, and then top them with half of the whipped cream.
3. Continue the last step until all of the lady fingers, custard, and whipped cream are gone. Sprinkle with cocoa.
4. Refrigerate for at least four hours. Keep cool in the refrigerator.
It goes without saying that wine pretty much goes hand in hand with Italian food, so why not add a couple of wines to this list, as well?
Considered rich with flavor, the taste of the black currants in this wine pairs really well with tomato-based red sauces.
A hearty, full red wine, Italian chianti works well with tomato-based red sauces, as well as, white cheesy sauces.
If you’re not a fan of a heavy red wine, then you might want to try out a Pinot Noir. Considering that this is a versatile wine, it matches well with white or red sauces.
As you can see, making a meal out of lasagna is exceptionally easy. Of course, you can substitute any of these dishes for a dish of your own. The main idea is that you don’t have to serve lasagna all on its own, or with just some bread and salad. Use your imagination and do some research, and you’ll surely impress your friends at the next dinner you host.