Summer Lasagna

  • Author: Kate Morgan Jackson
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian


This fresh and easy summer lasagna requires sweet summer veggies and exactly NO baking in a hot oven! The perfect summer supper.


  • 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


  1. Combine ricotta, parmesan and 1 tablespoon olive oil, and salt and pepper to taste. Set aside.
  2. Heat remaining oil in skillet over medium high and add tomatoes. Cook until slightly broken down, about 3 minutes. Transfer to bowl.
  3. 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.
  4. 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.
  5. Garnish with basil and serve.