✔ Updated · 35 sides grouped by type, with recipe links and a pairing table
Lasagna is rich, cheesy and filling, so the best sides bring something crisp, fresh or tangy to the table. These are the 35 I actually reach for, from a 5-minute salad to garlic bread nobody can resist.
The best sides for lasagna are a crisp salad (Caesar, green salad with lemon vinaigrette or Caprese), garlic bread or breadsticks, and a simple roasted or green vegetable like broccoli, green beans or asparagus. For a dinner party, start with an antipasto platter or minestrone, and finish with tiramisu or lemon sorbet.
- Fresh: a salad with an acidic dressing cuts the richness.
- Bread: garlic bread, breadsticks or focaccia for the sauce.
- Green: one roasted or sauteed vegetable for color and crunch.
I've grouped them into salads, breads, vegetables, starters and soups, and a few light desserts. Where we have a full recipe, the name links to it; everything else gets a quick how-to so you can make it tonight.
Salads to Serve With Lasagna
A crisp, tangy salad is the side I'd pick if I could only make one. The acid in the dressing wakes up your palate between rich, cheesy bites.
1. Caesar Salad
Crisp romaine, a garlicky lemon dressing, shaved Parmesan and crunchy croutons. My number one pick: it cuts right through all that cheese.
2. Green Salad With Lemon Vinaigrette
Mixed greens, cucumber and red onion in a sharp lemon and olive oil dressing. Five minutes, zero stress, and it lightens every bite.
3. Italian Chopped Salad
Romaine, chickpeas, salami, provolone, pepperoncini and red onion in a red wine vinaigrette. Hearty enough for guests who skip seconds.
4. Caprese Salad
Thick slices of ripe tomato and fresh mozzarella with basil, olive oil and flaky salt. Best in late summer when tomatoes taste like tomatoes.
5. Tomato and Feta Salad
Quartered cherry tomatoes, cubed feta, red onion and oregano with a squeeze of lemon. Salty, juicy and ready in minutes.
6. Arugula and Parmesan Salad
Peppery arugula, shaved Parmesan and toasted pine nuts with lemon and olive oil. The bitterness balances a rich meat sauce beautifully.
7. Fennel and Orange Salad
Shaved raw fennel and orange segments with olives and olive oil. Crunchy, sweet and bright, a real palate cleanser between cheesy bites.
8. Panzanella
A Tuscan bread salad of toasted bread cubes, tomatoes, cucumber, basil and red wine vinegar. Great for using up day-old bread.
Breads for Lasagna
Some people say bread with pasta is too much. In my kitchen, a basket of something garlicky is non-negotiable for scooping up the sauce.
9. Garlic Bread
Split a loaf, spread it with garlic butter and parsley, and bake at 400°F until golden. Lasagna without garlic bread feels wrong in our house.
10. Olive Garden Breadsticks
Soft, buttery copycat breadsticks brushed with garlic salt, made for dragging through extra marinara.
Get the recipe →11. Garlic Knots
Pizza dough tied into knots, baked, then tossed in melted garlic butter and Parmesan. Kids love pulling them apart.
12. Focaccia
Soft, dimpled Italian flatbread with olive oil, flaky salt and rosemary. Perfect for mopping up every last bit of sauce.
13. Bruschetta
Toasted bread rubbed with garlic and topped with chopped tomato, basil and olive oil. Serve it while the lasagna rests.
14. Little Caesars Crazy Bread
Copycat buttery, garlicky breadsticks with Parmesan, a fun pull-apart side for a casual lasagna night.
Get the recipe →15. Cheddar Garlic Biscuits
Fluffy drop biscuits brushed with garlic butter, ready in about 20 minutes when you forgot to buy bread.
Get the recipe →Vegetable Sides for Lasagna
A green or roasted vegetable adds color and crunch and makes the plate feel balanced. Most of these roast at 425°F, so they can go in right after the lasagna comes out to rest.
16. Garlic Roasted Broccoli
Toss florets with olive oil, garlic and salt and roast at 425°F for 18 to 20 minutes until the edges char.
17. Roasted Mixed Vegetables
Zucchini, bell peppers, red onion and cherry tomatoes roasted at 425°F with Italian seasoning until caramelized.
18. Roasted Brussels Sprouts
Halved sprouts roasted cut side down at 425°F for 20 to 25 minutes, then finished with balsamic. Crispy, nutty and a little sweet.
19. Italian Green Beans
Green beans simmered with garlic, olive oil and a little chopped tomato until tender. Simple, bright and very Italian-American.
20. Lemon Garlic Asparagus
Roast or pan-sear asparagus for 6 to 10 minutes, then finish with lemon zest and Parmesan. Ready before the lasagna finishes resting.
21. Glazed Baby Carrots
Sweet, buttery glazed carrots add color and a touch of sweetness against a rich tomato sauce.
Get the recipe →
22. Baked Parmesan Tomatoes
Halved tomatoes topped with garlic, oregano, breadcrumbs and Parmesan, baked at 400°F for about 15 minutes until soft and golden.
23. Sauteed Spinach With Garlic
A big pile of spinach wilted in olive oil with sliced garlic and a squeeze of lemon. It shrinks fast, so cook more than you think.
24. Roasted Zucchini
Zucchini spears roasted with olive oil, garlic and Parmesan at 425°F until golden. Another great way to use a summer zucchini glut.
Get the recipe →25. Grilled Eggplant
Thick eggplant slices brushed with olive oil, grilled until soft and charred, then drizzled with balsamic and basil.
26. Stuffed Portobello Mushrooms
Meaty mushroom caps filled with cheese, herbs and breadcrumbs. A hearty side that also works for vegetarian guests.
Get the recipe →Starters, Soups and Heartier Sides
For guests or a big family dinner, add a starter that can sit on the table while the lasagna finishes. Want a fancier bite? Try our bruschetta with beef tartare.
27. Antipasto Platter
Cured meats, provolone, olives, marinated artichokes and roasted peppers. Set it out while the lasagna bakes and everyone is happy.
28. Olive Garden Minestrone Soup
A copycat vegetable and bean soup in a tomato broth. A small cup before lasagna makes a cozy Italian dinner.
Get the recipe →29. Zuppa Toscana
Copycat creamy sausage, potato and kale soup, a warming starter on a cold night.
Get the recipe →
30. Chicken Wings
Crispy wings make lasagna night feel like a party. Best next to a vegetable lasagna so the meal stays balanced.
Get the recipe →31. Spinach Artichoke Dip
Warm, cheesy dip served with toasted bread or crackers while the lasagna rests.
Get the recipe →32. Italian Sausage and Peppers
Browned Italian sausage with sweet peppers and onions. Great alongside a cheese or spinach lasagna; cook pork sausage to 160°F.
Light Desserts After Lasagna
After a big pan of lasagna, I want something cool and light, or a make-ahead Italian classic so I'm not baking twice.
33. Tiramisu
Coffee-soaked ladyfingers layered with mascarpone cream and cocoa. Make it the day before so dinner day stays easy.
34. Lemon Sorbet
A scoop of sharp, icy lemon sorbet is the lightest way to finish a rich lasagna dinner.
35. Panna Cotta
Silky vanilla cream set with gelatin and topped with berries. It sets in the fridge while you cook.
How to Build the Plate
My rule of thumb: one fresh side, one bread and, if you have time, one vegetable. Match the sides to the kind of lasagna you're serving.
| Lasagna | Fresh side | Bread | Vegetable or extra |
|---|---|---|---|
| Classic meat lasagna | Caesar or green salad | Garlic bread | Roasted broccoli or green beans |
| Vegetable or spinach lasagna | Caprese or chopped salad | Focaccia or garlic knots | Sausage and peppers or wings |
| White or Alfredo lasagna | Arugula or fennel and orange salad | Breadsticks | Roasted tomatoes or asparagus |
| Sausage lasagna | Green salad with lemon vinaigrette | Bruschetta | Sauteed spinach |
| Dinner party | Antipasto platter | Focaccia | Roasted vegetables, then tiramisu |
Make-Ahead Timing
- The day before: make tiramisu or panna cotta, wash the salad greens and mix the dressing.
- While the lasagna bakes: set out the antipasto, mix the garlic butter and chop the vegetables.
- While it rests (15 minutes): roast vegetables at 425°F, bake the garlic bread and toss the salad. Everything lands on the table hot at the same time.
- Leftovers: refrigerate the lasagna within 2 hours and reheat portions to 165°F. Dressed salad won't keep, so dress only what you'll eat.
Frequently Asked Questions
What do you serve with lasagna?
Serve lasagna with a crisp salad such as Caesar or a green salad with lemon vinaigrette, some garlic bread or breadsticks, and a simple vegetable like roasted broccoli or green beans. I aim for one fresh side and one bread, which balances the rich, cheesy pasta.
What vegetables go well with lasagna?
Broccoli, green beans, asparagus, zucchini, Brussels sprouts, spinach and roasted tomatoes all go well with lasagna. Roast them at 425°F or saute them with garlic and olive oil, and finish with lemon so they stay bright next to the rich sauce.
What salad goes best with lasagna?
A Caesar salad is the classic choice because its crisp romaine and tangy dressing cut through the cheese. A green salad with lemon vinaigrette, Caprese, arugula with Parmesan or an Italian chopped salad are also great. Keep the dressing sharp rather than creamy.
Should you serve bread with lasagna?
Yes, if you like it. Garlic bread, breadsticks, focaccia and garlic knots are popular because they soak up the extra sauce. If you serve bread, keep the other side light, like a salad or a green vegetable, so the meal doesn't feel too heavy.
What dessert goes with lasagna?
Light or make-ahead desserts work best after lasagna: tiramisu, lemon sorbet, panna cotta or fresh berries with cream. I like making dessert the day before, so on lasagna night the only thing in the oven is dinner.
