No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

No-Bake Summer Lasagna

These lasagnas are light yet substantial. Best of all, you don't have to turn on the oven.

  • prep: 25 mins
    total time: 25 mins
  • servings: 4

advertisement

advertisement

Ingredients

  • 1/2 cup ricotta
  • 3 tablespoons grated Parmesan
  • 3 tablespoons plus 2 teaspoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 8 lasagna noodles, broken in half crosswise
  • 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

Directions

  1. Step 1

    In a small bowl, combine ricotta, Parmesan, and 2 teaspoons oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain.

  2. Step 2

    Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Add garlic and tomatoes; season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Add 1 tablespoon oil and zucchini to skillet; season with salt and pepper. Cook, stirring, until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil.

  3. Step 3

    Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, and more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil.

Source
Everyday Food, June 2010

advertisement

advertisement

Reviews (8)

  • Waltervp 3 Dec, 2013

    Lovely on a Tasmanian summer evening, I added hot smoked salmon to make it a bit more of a complete meal. This is a winner Miss Martha, thank you! My girlfriend was MOST impressed, I might be lucky tonight...

  • suzijac 2 Aug, 2012

    Made this last night with tomatoes, zucchini and garlic from my garden. Stirred a little pesto into the tomato mixture while it was still warm, served with grilled sausage on the side. A real winner!

  • colina999 8 Dec, 2011

    Outstanding and easy dish. Love it. Any day of the year it is a hit with my family.

  • JJMurphy 29 Aug, 2011

    This is a delicious, fresh summer recipe and a great way to use late summer tomatoes from your garden. My contribution: if you don't mind the ricotta running a bit, then assemble with the tomato mixture still warm. My 9-year old daughter and I agreed that next time we make it we will let the tomatoes cool to room temp and assemble with less ricotta - a little goes a long way when layering it. It would be a great dish to make for lunch for friends or an easy prepare in advance summer supper.

  • juljh 5 Aug, 2011

    This was delicious and very easy! I actually used low fat cottage cheese in place of ricotta and also added a little mozzarella to the mix. Can't wait to have it again. Very light and great for summer!

  • myan 4 Aug, 2011

    I love a lot of Martha's recipes however why do they not give all the nutritional value of their recipes? I am with Weight Watchers and would love to have this broken down so I may be able to evaluate my Points Plus for recipes. Thank you

  • ppixie 18 Jul, 2011

    This was wonderful! So easy and so delicious! I love ricotta, so I used more than in the recipe. I used the no-boil thin lasagna noodles (you can boil them, 3 minutes), which worked perfectly. I also warmed the ricotta mixture just a little in the microwave.

  • SSGifford 18 Apr, 2011

    I just made this with al dente pasta pappardelle noodles and it was so good and so fresh. Perfect for summer.