No-Bake Summer Lasagna Recipe

This No-Bake Summer Lasagna Recipe is a fresh and easy recipe, which is made with zucchini and grape tomatoes. It’s the perfect weeknight dinner, ready in about 25 minutes.

No-Bake Summer Lasagna Recipe Ingredients

• ½ cup ricotta
• 3 tablespoons grated Parmesan
• 3 tablespoons plus 2 teaspoons extra-virgin olive oil
• Coarse salt and ground pepper
• 8 lasagna noodles
• 1 small garlic clove, minced
• 2 pints grape tomatoes, halved
• 2 zucchini (about 1 pound total), halved if large and thinly sliced
• 1 tablespoon torn fresh basil leaves, plus more for serving

How To Make No-Bake Summer Lasagna

1. Mix the cheeses: In a small bowl, combine the ricotta, Parmesan, and 2 teaspoons of olive oil. Season with salt and pepper and set aside.
2. Cook the noodles: In a large pot of boiling salted water, cook the lasagna noodles according to package instructions. Drain, toss with a little olive oil, and lay them flat on a baking sheet to prevent sticking.
3. Cook the garlic and tomatoes: In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the minced garlic and halved grape tomatoes. Season with salt and pepper and cook, stirring, for about 3 minutes until the tomatoes have softened slightly. Transfer to a bowl.
4. Cook the zucchini: Add the remaining 1 tablespoon of oil to the skillet. Add the sliced zucchini, season with salt and pepper, and cook for about 5 minutes, stirring until tender. Transfer the zucchini to a separate bowl and stir in the torn basil.
5. Assemble the lasagna: Cut the cooked lasagna noodles in half crosswise. On four separate plates, start by placing a spoonful of the cooked tomatoes. Top with a noodle, followed by small spoonfuls of the ricotta mixture, zucchini, and more tomatoes. Repeat the layering process twice.
6. Garnish and serve: Top with a final noodle and the remaining tomatoes. Garnish with fresh basil before serving.

Recipe Tips

• How to keep noodles from sticking: After draining the cooked lasagna noodles, immediately toss them with a teaspoon of olive oil. Laying them in a single layer on a baking sheet also prevents them from clumping together while you prepare the other ingredients.
• Can I use different summer squash? Yes, this recipe works well with thinly sliced yellow squash or patty pan squash as a direct substitute for zucchini.
• How to get the best flavor from tomatoes: If making this in late summer, use heirloom tomatoes for a richer, deeper flavor. Chop them into bite-sized pieces to replace the grape tomatoes.
• How to add more flavor to the ricotta: For a brighter, zestier flavor, stir one to two teaspoons of fresh lemon zest into the ricotta and Parmesan mixture.

What To Serve With No-Bake Lasagna

This light and fresh lasagna pairs perfectly with simple, crisp sides.

• A classic Caesar salad with homemade croutons
• Prosciutto-wrapped melon skewers
• A simple Boston lettuce salad with a light vinaigrette
• Crusty bread with marinated peppers

How To Store No-Bake Lasagna

• Refrigerate: This dish is best enjoyed immediately. If you have leftovers, you can store them in an airtight container in the refrigerator for up to 1 day. Note that the noodles may absorb moisture and soften.
• Freeze: Freezing is not recommended for this recipe, as the fresh tomatoes and zucchini will become watery and lose their texture upon thawing.

No-Bake Lasagna Nutrition Facts

• Serving Size: 1 serving
• Calories: 420
• Protein: 15g
• Fat: 22g
• Carbohydrates: 40g
• Sodium: 450mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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