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.
Keywords: summer lasagna, no bake lasagna recipe, vegetarian deconstructed lasagna