20 Perfect Side Dishes to Serve with Lasagna

Lasagna is one of those comforting Italian classics that brings everyone to the table with its layers of pasta, rich sauce, and melted cheese. But to make the meal truly unforgettable, pairing it with the right side dishes can elevate the entire experience. Whether you're hosting a family dinner or a casual gathering, these side dishes offer a balance of flavors, textures, and freshness that complement the hearty nature of lasagna. From crisp salads and garlicky breads to roasted vegetables and savory appetizers, each option adds something special. I've curated 20 delightful recipes that are easy to prepare yet impressive, drawing on fresh ingredients and simple techniques to enhance your lasagna feast. Let's dive into these perfect companions that will have your guests asking for seconds.

1. Classic Garlic Bread

For this timeless garlic bread, gather a fresh loaf of Italian or French bread that's about a foot long, half a cup of unsalted butter that's been softened to room temperature, four cloves of garlic finely minced for that pungent kick, two tablespoons of freshly chopped parsley to add a bright herbal note, a quarter teaspoon of salt to enhance all the flavors, and a quarter cup of freshly grated Parmesan cheese which brings a nutty sharpness that melts beautifully into the bread.

Start by preheating your oven to 375 degrees Fahrenheit so it's nice and hot when you're ready to bake, then slice the bread loaf in half lengthwise to expose the soft interior, and in a small bowl combine the softened butter with the minced garlic, chopped parsley, and salt until everything is well mixed and creamy. Spread this flavorful butter mixture generously over both cut sides of the bread, making sure to cover every inch for even taste in each bite, then sprinkle the grated Parmesan cheese on top to create a cheesy crust as it bakes. Place the prepared bread halves on a baking sheet lined with foil for easy cleanup, and bake in the preheated oven for about 10 to 15 minutes or until the edges are golden brown and crispy while the center remains soft and buttery, keeping a close eye toward the end to prevent any burning. Once done, let it cool for a minute before slicing into pieces and serving warm alongside your lasagna to soak up all those delicious sauces.

If you want to add a twist, try incorporating a bit of dried oregano or red pepper flakes into the butter mixture for an Italian-inspired heat that pairs wonderfully with the tomato-based lasagna. This bread also makes great leftovers toasted the next day for a quick snack.

2. Caesar Salad

To make a refreshing Caesar salad, you'll need one large head of romaine lettuce washed and chopped into bite-sized pieces, half a cup of high-quality croutons for that essential crunch, a quarter cup of freshly grated Parmesan cheese shaved into thin flakes, two cloves of garlic minced finely, one teaspoon of Dijon mustard to add a tangy depth, the juice from one fresh lemon squeezed for brightness, a quarter cup of extra-virgin olive oil whisked in for smoothness, one teaspoon of Worcestershire sauce for umami, salt and freshly ground black pepper to taste, and optionally one anchovy fillet mashed if you like that classic briny flavor.

Begin by preparing the dressing in a small bowl where you whisk together the minced garlic, Dijon mustard, lemon juice, Worcestershire sauce, and mashed anchovy if using, then slowly drizzle in the olive oil while continuing to whisk vigorously until the mixture emulsifies into a creamy consistency, and season with salt and pepper to your liking. In a large salad bowl, toss the chopped romaine lettuce with the dressing until every leaf is lightly coated but not soggy, then add the croutons and shaved Parmesan on top, giving it one final gentle toss to distribute everything evenly before serving immediately to maintain the crispness. This salad provides a cool contrast to the warm lasagna, cutting through the richness with its sharp and creamy elements.

For variations, you could add grilled chicken strips if you want to make it more substantial, or substitute kale for romaine for a heartier texture. It's best served chilled, so prepare it just before your meal to keep the greens vibrant.

3. Roasted Garlic Parmesan Vegetables

For these flavorful roasted vegetables, collect two cups of broccoli florets cut into even pieces, two cups of cauliflower florets similarly sized, one large carrot peeled and sliced into rounds, one zucchini sliced into half-moons, four cloves of garlic minced, a quarter cup of olive oil to coat everything nicely, half a cup of grated Parmesan cheese for a cheesy coating, one teaspoon of dried Italian seasoning to infuse herbal notes, salt and pepper to taste, and a squeeze of lemon juice for finishing brightness.

Preheat your oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper for easy release, then in a big bowl toss all the prepared vegetables with the olive oil, minced garlic, Italian seasoning, salt, and pepper until they're thoroughly coated and glistening. Spread the vegetables out in a single layer on the baking sheet to ensure even roasting without steaming, and sprinkle half the Parmesan cheese over the top before placing in the oven to roast for about 20 to 25 minutes, stirring halfway through to promote uniform browning and tenderness. Once the edges are caramelized and the veggies are fork-tender, remove from the oven, sprinkle with the remaining Parmesan and a drizzle of lemon juice, and serve hot as a nutritious side that complements the cheesy layers of lasagna with its garlicky aroma and crisp texture.

Feel free to swap in other seasonal vegetables like bell peppers or asparagus for variety, and if you prefer a bit of spice, add a pinch of red pepper flakes to the seasoning mix. These veggies reheat well in the oven for leftovers.

4. Caprese Salad

To create this simple yet elegant Caprese salad, you'll require four ripe tomatoes sliced into thick rounds, eight ounces of fresh mozzarella cheese also sliced to match the tomatoes, a handful of fresh basil leaves torn or whole for aromatic freshness, two tablespoons of extra-virgin olive oil drizzled over, one tablespoon of balsamic vinegar for a sweet-tangy glaze, salt and freshly cracked black pepper to enhance the natural flavors, and optionally a pinch of sea salt flakes for added crunch.

Arrange the tomato and mozzarella slices alternately on a serving platter in an overlapping pattern for a beautiful presentation, then tuck the fresh basil leaves in between the slices to distribute their fragrance throughout. Drizzle the olive oil and balsamic vinegar evenly over the top, allowing it to seep into the crevices, and finish with a sprinkle of salt and pepper to taste, letting the salad sit for a few minutes at room temperature so the flavors meld together before serving alongside your lasagna for a burst of summery freshness that balances the dish's heaviness.

This salad shines with heirloom tomatoes for extra color and flavor, or you can add slices of avocado for a creamy twist. It's ideal for warm days and pairs beautifully with a glass of chilled white wine.

5. Antipasto Skewers

For these delightful antipasto skewers, assemble twelve cherry tomatoes halved for juiciness, twelve small mozzarella balls marinated if possible for extra taste, twelve slices of salami folded neatly, twelve artichoke hearts quartered from a jar, twelve black olives pitted for easy eating, twelve fresh basil leaves for herbal contrast, two tablespoons of balsamic glaze for dipping, and wooden skewers soaked in water to prevent burning if grilling.

Thread the ingredients onto the skewers in an alternating pattern starting with a cherry tomato half, followed by a mozzarella ball, a folded salami slice, an artichoke heart piece, a black olive, and a basil leaf, repeating if the skewer is long enough to hold more for a colorful and varied bite. Arrange the assembled skewers on a platter and drizzle lightly with balsamic glaze for a glossy finish and added sweetness, serving them at room temperature as a fun, handheld side that introduces a medley of Italian flavors to complement the lasagna without overwhelming the palate.

Customize by adding roasted red peppers or prosciutto for different textures, and these skewers are perfect for parties since they can be made ahead and chilled until ready to serve.

6. Minestrone Soup

To prepare a comforting bowl of minestrone soup, you'll need two tablespoons of olive oil for sautéing, one onion diced finely, two carrots peeled and chopped, two celery stalks sliced, three cloves of garlic minced, one zucchini diced, one can of diced tomatoes with their juice, four cups of vegetable broth for the base, one can of kidney beans drained and rinsed, one cup of small pasta like ditalini, a handful of fresh spinach chopped, one teaspoon of dried basil, one teaspoon of dried oregano, salt and pepper to taste, and grated Parmesan for garnishing.

Heat the olive oil in a large pot over medium heat, then add the diced onion, carrots, and celery, sautéing until they soften and become fragrant which takes about five minutes, followed by stirring in the minced garlic for another minute to avoid burning. Add the diced zucchini, canned tomatoes with juice, vegetable broth, kidney beans, dried basil, oregano, salt, and pepper, bringing the mixture to a boil before reducing to a simmer and cooking for 15 minutes to let the flavors develop. Stir in the pasta and continue simmering until it's al dente, about 8 to 10 minutes, then add the chopped spinach just until it wilts, adjusting seasonings as needed before ladling into bowls and topping with grated Parmesan for a warm starter that pairs seamlessly with lasagna's Italian heritage.

For a thicker soup, mash some of the beans before adding, or include seasonal veggies like green beans in summer. This soup tastes even better the next day as the flavors deepen.

7. Tomato Bruschetta

For fresh tomato bruschetta, collect four ripe tomatoes diced small, a quarter cup of fresh basil leaves chopped, two cloves of garlic minced, two tablespoons of extra-virgin olive oil, one tablespoon of balsamic vinegar for acidity, salt and pepper to taste, one baguette sliced into half-inch pieces, and additional olive oil for brushing the bread.

In a medium bowl, combine the diced tomatoes, chopped basil, minced garlic, olive oil, balsamic vinegar, salt, and pepper, mixing gently and letting it sit for at least 15 minutes to allow the juices to release and flavors to blend. Meanwhile, preheat your oven to 400 degrees Fahrenheit, brush the baguette slices with olive oil on both sides, and arrange them on a baking sheet to toast for about 5 to 7 minutes until golden and crisp. Once toasted, spoon the tomato mixture generously onto each slice, serving immediately so the bread retains its crunch while absorbing the flavorful juices, making it an ideal light side for lasagna.

Try adding diced red onion for extra bite or mozzarella cubes for a caprese twist. This is best made with peak-season tomatoes for the sweetest flavor.

8. Sauteed Green Beans with Almonds

To make sauteed green beans with almonds, you'll need one pound of fresh green beans trimmed at the ends, a quarter cup of sliced almonds toasted lightly, two tablespoons of butter or olive oil for cooking, two cloves of garlic minced, the zest and juice from one lemon for brightness, salt and pepper to season, and a pinch of red pepper flakes if you desire a subtle heat.

Bring a large pot of salted water to a boil, add the trimmed green beans, and blanch them for about 3 to 4 minutes until bright green and crisp-tender, then drain and immediately plunge into ice water to stop the cooking and preserve the color. In a large skillet over medium heat, melt the butter or heat the oil, add the minced garlic and sauté for a minute until fragrant, then toss in the blanched green beans and sliced almonds, cooking for another 3 to 5 minutes while stirring to coat everything evenly. Finish with lemon zest, juice, salt, pepper, and red pepper flakes if using, tossing once more before transferring to a serving dish to accompany your lasagna with a nutty, vibrant side.

Substitute walnuts for almonds for a different nutty profile, or add cherry tomatoes for color. This dish is quick and can be prepared just before serving for maximum freshness.

9. Arugula and Pear Salad

For an arugula and pear salad, gather four cups of fresh arugula washed and dried, two ripe pears cored and thinly sliced, a quarter cup of crumbled gorgonzola cheese for creamy tang, a quarter cup of toasted walnuts chopped, two tablespoons of balsamic vinegar mixed with three tablespoons of olive oil for the dressing, one teaspoon of honey to sweeten slightly, salt and pepper to taste, and a handful of pomegranate seeds for pops of juiciness if available.

In a small jar, shake together the balsamic vinegar, olive oil, honey, salt, and pepper to create a simple vinaigrette that emulsifies nicely. In a large bowl, toss the arugula with half the dressing until lightly coated, then arrange the pear slices, crumbled gorgonzola, toasted walnuts, and pomegranate seeds if using over the top, drizzling the remaining dressing for even distribution. Serve this salad fresh to provide a peppery, sweet contrast that lightens up the meal when paired with rich lasagna.

Use apples instead of pears for a crisper texture, or add shaved fennel for an anise note. This salad is versatile and great for fall gatherings.

10. Italian Meatballs

To craft juicy Italian meatballs, you'll need one pound of ground beef mixed with half a pound of ground pork for tenderness, half a cup of breadcrumbs soaked in a quarter cup of milk, one egg beaten, a quarter cup of grated Parmesan cheese, two cloves of garlic minced, two tablespoons of chopped fresh parsley, one teaspoon of dried oregano, salt and pepper to taste, and olive oil for frying before simmering in marinara sauce.

In a large bowl, combine the ground beef, ground pork, soaked breadcrumbs, beaten egg, Parmesan, minced garlic, parsley, oregano, salt, and pepper, mixing gently with your hands until just incorporated to avoid tough meatballs. Shape the mixture into golf ball-sized spheres, then heat olive oil in a skillet over medium heat and brown the meatballs on all sides for about 5 minutes, transferring them to a pot of simmering marinara sauce to cook through for another 15 minutes until tender and flavorful. Serve these meatballs warm as a savory side that echoes the meaty elements in your lasagna.

Bake them instead of frying for a healthier option, or add fennel seeds for authentic Italian flair. They're excellent for meal prep and freeze well.

11. Stuffed Mushrooms

For cheesy stuffed mushrooms, select twelve large button mushrooms with stems removed and chopped, half a cup of breadcrumbs, a quarter cup of grated Parmesan cheese, two cloves of garlic minced, two tablespoons of cream cheese softened for creaminess, one tablespoon of chopped parsley, salt and pepper to taste, and olive oil for drizzling.

Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment, then in a bowl mix the chopped mushroom stems, breadcrumbs, Parmesan, minced garlic, cream cheese, parsley, salt, and pepper until a cohesive filling forms. Stuff each mushroom cap generously with the mixture, mounding it slightly, arrange on the baking sheet, and drizzle with olive oil before baking for 15 to 20 minutes until the tops are golden and the mushrooms tender. These bite-sized treats offer a earthy, cheesy accompaniment to lasagna's boldness.

Add cooked sausage to the filling for meatiness, or use goat cheese for tang. They're a crowd-pleaser at any dinner table.

12. Rosemary Focaccia

To bake rosemary focaccia, you'll need three cups of all-purpose flour, one packet of active dry yeast dissolved in one and a half cups of warm water, two teaspoons of salt, a quarter cup of olive oil divided, two tablespoons of fresh rosemary chopped, and coarse sea salt for sprinkling on top.

In a large bowl, combine the flour, dissolved yeast, salt, and half the olive oil, stirring until a shaggy dough forms, then knead on a floured surface for about 5 minutes until smooth and elastic. Place the dough in an oiled bowl, cover, and let rise in a warm spot for one hour until doubled, then punch down and spread into a greased baking sheet, dimpling the surface with your fingers, drizzling the remaining olive oil, sprinkling rosemary and sea salt, and letting it rise again for 20 minutes before baking at 425 degrees Fahrenheit for 20 to 25 minutes until golden. Slice and serve this aromatic bread warm with lasagna for dipping into sauces.

Top with sliced olives or cherry tomatoes for extra flavor, or use thyme if rosemary is too strong. It's wonderful fresh from the oven.

13. Balsamic Glazed Brussels Sprouts

For balsamic glazed Brussels sprouts, gather one pound of Brussels sprouts trimmed and halved, two tablespoons of olive oil, salt and pepper to season, a quarter cup of balsamic vinegar reduced with one tablespoon of honey for the glaze, and a sprinkle of chopped pecans for crunch.

Preheat your oven to 400 degrees Fahrenheit, toss the halved Brussels sprouts with olive oil, salt, and pepper on a baking sheet, and roast for 20 to 25 minutes until caramelized and tender, shaking the pan halfway for even cooking. Meanwhile, in a small saucepan, simmer the balsamic vinegar and honey until thickened into a syrupy glaze, about 5 minutes, then drizzle over the roasted sprouts, tossing to coat, and finish with chopped pecans for a sweet, tangy side that adds depth to your lasagna meal.

Add bacon bits for smokiness, or use maple syrup instead of honey for a vegan option. These are addictive and convert even sprout skeptics.

14. Prosciutto Wrapped Asparagus

To prepare prosciutto wrapped asparagus, you'll need one bunch of asparagus spears trimmed, six slices of prosciutto cut in half lengthwise, two tablespoons of olive oil, freshly ground black pepper, and a squeeze of lemon juice for finishing.

Preheat your grill or oven to 400 degrees Fahrenheit, group three to four asparagus spears together, wrap each bundle with a half slice of prosciutto starting from the bottom and spiraling up, then brush lightly with olive oil and sprinkle with black pepper. Grill or bake for 8 to 10 minutes until the asparagus is tender and the prosciutto crisp, turning once for even cooking, then drizzle with lemon juice before serving as an elegant, salty side that contrasts nicely with lasagna's cheesiness.

Try wrapping with pancetta for a different cure, or add Parmesan shavings after cooking. Perfect for spring when asparagus is in season.

15. Creamy Tomato Basil Soup

For creamy tomato basil soup, collect two tablespoons of butter, one onion chopped, two cloves of garlic minced, one can of crushed tomatoes, two cups of chicken or vegetable broth, half a cup of heavy cream for richness, a handful of fresh basil leaves torn, salt and pepper to taste, and a pinch of sugar to balance acidity.

Melt the butter in a pot over medium heat, add the chopped onion and sauté until translucent, about 5 minutes, then stir in the minced garlic for another minute. Pour in the crushed tomatoes and broth, bring to a simmer for 10 minutes to meld flavors, then blend until smooth using an immersion blender, stir in the heavy cream and torn basil, heating gently without boiling, and season with salt, pepper, and sugar. Ladle into bowls for a soothing soup that echoes lasagna's tomato base.

Use coconut milk for a dairy-free version, or add croutons for texture. It's comforting and ideal for dipping bread.

16. Cheesy Garlic Knots

To make cheesy garlic knots, you'll need one pound of pizza dough at room temperature, a quarter cup of melted butter mixed with three cloves of minced garlic, a quarter cup of grated Parmesan cheese, two tablespoons of chopped parsley, and salt to taste.

Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment, divide the dough into twelve pieces, roll each into a rope and tie into a knot, placing on the sheet to rise for 15 minutes. Brush with half the garlic butter, bake for 12 to 15 minutes until golden, then brush with remaining butter, sprinkle Parmesan, parsley, and salt while hot for gooey, flavorful knots that pair wonderfully with lasagna.

Add mozzarella inside for extra cheesiness, or spice with chili flakes. They're fun to pull apart and share.

17. Spinach and Artichoke Dip

For spinach and artichoke dip, gather one package of frozen spinach thawed and drained, one can of artichoke hearts chopped, eight ounces of cream cheese softened, half a cup of sour cream, a quarter cup of mayonnaise, half a cup of grated Parmesan, half a cup of shredded mozzarella, two cloves of garlic minced, salt and pepper to taste.

Preheat oven to 375 degrees Fahrenheit, in a bowl mix the cream cheese, sour cream, mayonnaise, Parmesan, mozzarella, garlic, salt, and pepper until smooth, then fold in the spinach and artichokes. Transfer to a baking dish and bake for 20 to 25 minutes until bubbly and golden on top, serving warm with bread or crackers as a creamy, indulgent side for lasagna.

Add jalapeños for heat, or use Greek yogurt for lightness. It's a hit at gatherings and easy to make ahead.

18. Marinated Olives and Cheese

To prepare marinated olives and cheese, you'll need two cups of mixed olives like kalamata and green, a quarter cup of olive oil infused with one teaspoon of dried rosemary and one teaspoon of fennel seeds, zest from one orange, two cloves of garlic sliced, eight ounces of feta cheese cubed, and cracked black pepper.

In a jar, combine the olives, olive oil, rosemary, fennel, orange zest, garlic, and pepper, letting it marinate in the fridge for at least an hour or overnight for deeper flavor, then add the feta cubes just before serving at room temperature on a platter as a simple, briny side that enhances lasagna's savory profile.

Include roasted peppers for color, or use goat cheese for variety. This no-cook option is effortless and elegant.

19. Eggplant Rollatini

For eggplant rollatini, slice two eggplants lengthwise into thin strips, salt them to draw out moisture for 30 minutes then rinse and pat dry, mix one cup of ricotta with a quarter cup of Parmesan, one egg, chopped spinach, salt, and pepper for filling, and have marinara sauce ready.

Grill or bake the eggplant slices until pliable, spread filling on each, roll up, place in a baking dish with marinara, top with mozzarella, and bake at 375 degrees Fahrenheit for 20 minutes until bubbly. These rolls offer a veggie-packed side mirroring lasagna's layers.

Add mushrooms to the filling for earthiness, or use zucchini instead. It's a great vegetarian highlight.

20. Zucchini Fritters

To make zucchini fritters, grate two zucchinis and squeeze out excess water, mix with one egg, half a cup of flour, a quarter cup of grated Parmesan, two green onions chopped, one clove of garlic minced, salt, and pepper.

Heat oil in a skillet over medium, drop spoonfuls of batter, flatten, and fry 3 to 4 minutes per side until golden and crisp, draining on paper towels. Serve with yogurt dip as a crunchy, light side for lasagna.

Add corn for sweetness, or herbs like dill. They're best hot and pair well with a squeeze of lemon.