This fresh and easy summer lasagna requires sweet summer veggies and exactly NO baking in a hot oven! The perfect summer supper.
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Why we love this recipe
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 some of our favorite fresh and wonderful summer veggies — young fresh basil, sweet cherry tomatoes, and zucchini.
Third, it is yet another recipe that calls for ricotta cheese, thereby helping me satisfy my 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. Let’s do this thing!
Ingredients you need
Ingredient notes and substitutions
- Lasagna Noodles: Make sure you get the regular ones and not the “no-bake” kind.
- Ricotta Cheese: Get the very best kind you can…this cheese plays a starring role in this recipe! 🌟
- Tomatoes: We find that cherry tomatoes work best for this recipe, but you can also use chopped large tomatoes
- Zucchini: You can also swap the zucchini for yellow summer squash if that’s what you have on hand.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe 👩🏻🍳
STEP 1: Break 8 lasagna noodles into thirds and cook them in salted boiling water according to package directions (usually around 12-15 minutes). Drain them in a strainer, tossing them gently with a little olive oil to keep them from sticking.
STEP 2: Heat 2 tablespoons of olive oil in skillet over medium high and add some halved cherry tomatoes. tomatoes. Cook until the tomatoes are slightly broken down, about 3 minutes. Transfer to a bowl.
PRO TIP: You can also cook the lasagna noodles whole and then cut them into thirds after they are cooked. Whatever works best for you!
STEP 3: Add some chopped zucchini to the skillet (with a little more oil if needed). Season with salt and pepper and cook for about 5 minutes until tender. Transfer to another bowl.
STEP 4: Combine ricotta, parmesan and 1 tablespoon olive oil, and a pinch each of salt and pepper. Mix it all up.
STEP 5: Now for the assembly! 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 it up!
Recipe FAQs
You can! Any wide flat noodle will work – think pappardelle, fettuccine…even bow ties.
Nope…they are pre-treated to soften in a casserole, so they get too mushy when they are boiled. You need the good old standard noodles.
Yes, yes, a thousand times yes! Add or substitute absolutely any veggie you like. Just cook them to your liking (if they need cooking at all) and they will work just fine.
I love to make mine fresh at home (here is my homemade ricotta recipe – it is super easy and takes about 10 minutes!) but you can also sometimes find fresh ricotta in the fancy cheese section of your supermarket. And if you use the regular kind in the dairy section, we advise going for the full-fat kind for maximum flavor!
Pop your question in the comments section under the recipe card and I will answer pronto
Equipment we used for this recipe 🥣
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
- Measuring Spoons: These handy magnetic spoons are not on a ring, so you can just pick the one you need.
- Pyrex Mixing Bowls: These classic sturdy bowls come in all different sizes and are great for everything from mixing ingredients to being casual serving bowls.
- Cutting Board: These sturdy, dishwasher-safe cutting boards come in all different sizes.
- Tongs: We have this essential kitchen tool in all sizes from short to extra long.
- Medium Skillet: We have a drawer full of these, but this one is our fave.
- Strainer: This classic strainer is just right for these lasagna noodles and your favorite pasta recipes (one of ours is pasta with egg sauce!)
Other summer pasta dishes we love ❤️
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
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 8 lasagna noodles, broken into thirds
- 2 pints cherry tomatoes, halved
- 2 small zucchini, thinly sliced
- 1 cup ricotta
- 1/4 cup grated parmesan
- 3 tablespoons olive oil, plus extra for drizzling
- Sea salt and freshly ground pepper
- 1/2 cup torn basil leaves
Instructions
- Break 8 lasagna noodles into thirds and cook them in salted boiling water according to package directions (usually around 12-15 minutes). Drain them in a strainer, tossing them gently with a little olive oil to keep them from sticking. (You can also cook the lasagna noodles whole and then cut them into thirds after they are cooked. Whatever works best for you!)
- Heat 2 tablespoons of olive oil in skillet over medium high and add some halved cherry tomatoes. tomatoes. Cook until the tomatoes are slightly broken down, about 3 minutes. Transfer to a bowl.
- Add some chopped zucchini to the skillet (with a little more oil if needed). Season with salt and pepper and cook for about 5 minutes until tender. Transfer to another bowl.
- Combine ricotta, parmesan and 1 tablespoon olive oil, and a pinch each of salt and pepper. Mix it all up.
- Now for the assembly! 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.
Notes
-
- Lasagna Noodles: Make sure you get the regular ones and not the “no-bake” kind.
-
- Ricotta Cheese: Get the very best kind you can…this cheese plays a starring role in this recipe! 🌟
-
- Tomatoes: We find that cherry tomatoes work best for this recipe, but you can also use chopped large tomatoes
-
- Zucchini: You can also swap the zucchini for yellow summer squash if that’s what you have on hand.
Anonymous says
I stumbled upon your recipe on Jaden Hair's Steamy Kitchen blog and I'll be making it this weekend. I've bought all the ingredients except one, the tomatoes. The recipe calls for cherry tomatoes but in your picture (amazing plating and photography skills) the tomatoes look like grape tomatoes. Which one should I use?
Txgrrl says
This was a terrific recipe. My tomatoes came up much saucy-er and man, was it good. Highly recommend. I agree with the above poster that said your pictures are better than the magazine. Great shots!
Jess says
Made this tonight with my boyfriend and we loved it; we added fresh herbs (parsley, sage, and oregano) into the ricotta mix. Will definitely make this again this summer. Can't wait to check out your other recipes :)
Ema says
Just wanted to confirm that this recipe WAS delicious and simple to create. My boyfriend and I enjoyed the summer lasagna as the first meal in our new house. Thanks again!
FOODalogue says
I saw this on Steamy Kitchen and followed the link. I think this is a wonderful dish. I also liked your blue cheese tomato Napolean. Well, I guess I just like your style. You've got a new reader. :)
Sophia says
You're completely right. These photos are amazing. It's nice to finally see a good summer lasagne recipes. Usually I'm stuck making
Lasagna. Basically I'm just really excited to to try this soon! Thanks so much for sharing! I'm bookmarking your site!
~Sophia
newdressaday says
That looks absolutely amazing! Cannot wait to try it out :) Perfect for summer!
Hazel says
This looks wonderful! light and delicious – totally perfect for summertime. Can't wait to give it a try! Great pictures by the way :)
Nan says
gorgeous photos, great recipes. I'm going to try two of the fresh corn ones this summer
Jessica says
No baking! Yes! I just moved into an apartment without an oven, so I'll be needing this one.
Ema says
looks SO yummy, can't wait to try it out on a hot summers day. your images are great as well, thank you for posting!
Fun and Fearless in Beantown says
I saw this recipe in Everyday Food and while it looked good there, I don't think it can compete with your gorgeous photos!
Vicki says
I can't believe my luck in stumbling across your site! I found it while searching for a pastina recipe after reading flipping through the book about losing love and making spaghetti at the grocery store. I then saw this recipe while I was reading waiting in line to checkout! But the funniest part is scanning through your recipes and seeing one for Cincinnati
chili. I've only seen it one other time on a blog friend's site. You might enjoy her cute blog and good recipes. Right now she's posting on their move from the south to the southwest.
http://love2cooksweets.blogspot.com/
At any rate, I like the way you take pictures and write up what you're cooking. Great blog!
Joanne says
Hmmm I don't know what I want to eat more…the baby or the lasagna. You are making this tough :P
a Broad says
Take one happy baby, throw him/her in the air, catch.
Repeat.
Garnish with kisses.
Enjoy.
The lasagna looks good too :)