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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:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2010


  • 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


  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. 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. 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.

Reviews Add a comment

  • 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!
  • MS10437597
    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.