Can I use a different kind of pasta?

You can! Any wide flat noodle will work - think pappardelle, fettuccine...even bow ties.

Can I use the no-bake lasagna noodles?

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.

Can I use different veggies in this recipe?

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.

Where can I find really good ricotta cheese?

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!

Have a question that I didn't cover?

Pop your question in the comments section under the recipe card and I will answer pronto

Summer Lasagna: No Baking Required!

Name: Summer Lasagna
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
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

Summer Lasagna

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

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
Diet: Vegetarian

Ingredients

Scale

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

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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.

Find it online: https://www.framedcooks.com/summer-lasagna/