This fresh and easy summer lasagna requires sweet summer veggies and exactly NO baking in a hot oven! The perfect summer supper.
This recipe for summer lasagna makes me happy in so many ways. First of all, it is one of those recipes that looks like you slaved over it for hours when really you messed around in the kitchen for about 20 minutes.
Second, it takes full advantage of the fresh and wonderful summer veggies that are starting to trickle in — young fresh basil, sweet cherry tomatoes, and zucchini.
This fresh and easy summer lasagna requires sweet summer veggies and exactly NO baking in a hot oven! The perfect summer supper. Third, it is yet another recipe that calls for fresh ricotta, thereby helping me satisfy my new obsession with making my own ricotta (and as always, you feel free to buy your ricotta at the supermarket, the way well-adjusted people do.)
Fourth, the reason it is called “Summer Lasagna” is because you don’t bake it. Nope, no oven required.
Last but not least, it was SO photogenic. Like this baby I know, it looked good in every single shot.
Exhibit A:
Exhibit B:
Both scrumptious, right??
Here’s the recipe. For the lasagna, I mean…not the baby.
Summer Lasagna
This fresh and easy summer lasagna requires sweet summer veggies and exactly NO baking in a hot oven! The perfect summer supper.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 1 cup ricotta
- 1/4 cup grated parmesan
- 3 tablespoons olive oil, plus extra for drizzling
- Coarse salt and freshly ground pepper
- 8 lasagna noodles, broken into thirds, cooked and drained
- 2 pints cherry tomatoes, halved
- 2 small zucchini, thinly sliced
- 1/2 cup torn basil leaves
Instructions
- Combine ricotta, parmesan and 1 tablespoon olive oil, and salt and pepper to taste. Set aside.
- Heat remaining oil in skillet over medium high and add tomatoes. Cook until slightly broken down, about 3 minutes. Transfer to bowl.
- Add zucchini to skillet (with a little more oil if needed). Season with salt and pepper and cook about 5 minutes until tender. Transfer to another bowl.
- Scatter a few tomatoes over four plates. Top with one noodle, a spoonful of ricotta mixture, zucchini and more tomatoes. Repeat layering twice, ending with noodle and tomatoes. Drizzle a little more olive oil on top.
- Garnish with basil and serve.
EZ Flash IV says
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Robyn Stone | Add a Pinch says
Yes! Yes! YES! Gorgeous photos as always, Kate! This looks beautiful!
Kate says
Aw, thanks! This is going on my menu (again) next week…I can’t stop making it in the summer! :)
Jill@TeenageBride says
thank you thank you thank you!!! I was looking for the perfect summer dinner party dish . Both impressive and delicious!
Jill@TeenageBride says
Thank you thank you thank you…. i was looking for the perfect summer dinner party dish! Both impressive and delicious!
Kate says
Hurray! Hope it’s a great party!
Cheryl says
4 out of 5 in my house loved this. Most recipes have a hard time passing 3 out of 5, we all have such different tastes and my youngest says it is even good enough for company. Will definitely be making this again. Thanks for sharing such a delicious recipe!
Kate says
4 out of 5 – I’ll take it! Glad it was such a hit at your house. :)
Anna says
Just wanted to write and say that I made this dish over the long weekend for my family and they ADORED it. My mom couldn't stop raving about how easy making the fresh ricotta was, and how she would never buy store-bought again. I just recently stumbled onto your blog and will most definitely be coming back for more your wonderful recipes and fabulous wit and humor :) Thanks!
Anna
Washington, DC
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cialis online says
Looks good, but it is not my kind of food, Im young, so I still can afford the steaks, the pork shops, the ribs, all the grease foods.
Marisa says
This was delicious! I always crave lasagna in the summer but don't want to heat up the house. Thank you for showing us a summer alternative.
I even made the ricotta and really surprised myself. So simple! And so much better than store-bought.
I posted my photos on my blog…but I like yours much better. Yours really captures the freshness. (I included a link to this post, of course.)
Thank you!
Anonymous says
I made this last night and it was great!!! I added some finely chopped spinach to the ricotta for some color and the a slice of fresh mozzarella on the top layer. Delicious!
Katie @ goodLife {eats} says
I am going to make this tonight…can't wait! I've had it bookmarked since seeing it featured on TLC.
Framed says
You can use either one. Cherry tomatoes (at least the ones I usually get) are little smaller and more fragile than the grapes (which I DID use, good eye!) so you might want to cook them a teeny bit less, depending on how firm you want your tomato in this dish. As you can see from the picture, my grape tomatoes only broke down a little during cooking. But either one will work just fine — I tend to grab whichever variety looks best at that particular moment in the supermarket!