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No Bake Summer Lasagna


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  • 1/2 c ricotta
  • 3 T grated parmesan
  • 3 T plus 2 t olive oil
  • salt and pepper
  • 8 lasagna noodles, broken in half crosswise
  • 1 small garlic clove, minced
  • 2 pints grape tomatoes, halved
  • 2 zucchini (about 1 lb total), halved in large and thinly sliced
  • 1 T torn fresh basil leaves


Servings 4
Preparation time 25mins
Cooking time 25mins


Step 1

In a small bowl, combine ricotta, parmesan and 2 t oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions.

Meanwhile, in a large skillet, heat 2 T oil over medium high. Add garlic and tomatoes; season with salt and pepper. Cook, stirring until slightly broken down; about 3 mins. Transfer tomatoes to a bowl. Add 1 T oil and zucchini to skillet; season with salt and pepper. Cook, stirring until zucchini are tender; about 5 mins. Transfer to anotehr bowl and stir in basil.

Place some tomatoes on four plates; top wtih a noodle and small sponnfuls ricotta, zucchini, and more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil.


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