3.8514
No-Bake Summer LasagnaThese lasagnas are light yet substantial. Best of all, you don't have to turn on the oven.
  • 1/2 cup ricotta
  • 3 tablespoons grated Parmesan
  • 3 tablespoons plus 2 teaspoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 8 lasagna noodles, broken in half crosswise
  • 1 small garlic clove, minced
  • 2 pints grape tomatoes, halved
  • 2 zucchini (about 1 pound total), halved if large and thinly sliced
  • 1 tablespoon torn fresh basil leaves, plus more for serving
servings:4
  1. In a small bowl, combine ricotta, Parmesan, and 2 teaspoons oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain.
  2. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Add garlic and tomatoes; season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Add 1 tablespoon oil and zucchini to skillet; season with salt and pepper. Cook, stirring, until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil.
  3. Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, and more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil.
25 min25 min25 min

No-Bake Summer Lasagna

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    star3plus3.85
    14 ratings
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These lasagnas are light yet substantial. Best of all, you don't have to turn on the oven.
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Ingredients

  • 1/2 cup ricotta
  • 3 tablespoons grated Parmesan
  • 3 tablespoons plus 2 teaspoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 8 lasagna noodles, broken in half crosswise
  • 1 small garlic clove, minced
  • 2 pints grape tomatoes, halved
  • 2 zucchini (about 1 pound total), halved if large and thinly sliced
  • 1 tablespoon torn fresh basil leaves, plus more for serving

Directions

  1. 1In a small bowl, combine ricotta, Parmesan, and 2 teaspoons oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain.
  2. 2Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Add garlic and tomatoes; season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Add 1 tablespoon oil and zucchini to skillet; season with salt and pepper. Cook, stirring, until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil.
  3. 3Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, and more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil.

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9 USER REVIEWS
  • Zucchini

    star44

    Does anyone have a recommendation for what to use instead of zucchini, for someone who doesn't like zucchini?
  • It ain't lasagna

    star33

    If it's not baked it's not real lasagna.
  • Lasagna ?

    star11

    This isn't lasagna. Just a simple pasta salad.
  • Maybe an easier way

    star44

    Seems it would be easier to cook smaller pasta then just toss it together rather than layering. Might not look as pretty, but would be faster.
  • Quick and Easy!

    star44

    As someone who doesn't have A/C, the summer heat can be brutal! Using the oven is out of the question. The stove is way more bearable. Loved this recipe! It came together really fast too. The only complaint is that when you cut into it, the layers all squish everywhere, so it doesn't look so pretty after the first bite, but it all tastes good!

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