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

Everyday Food, June 2010

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Read the full recipe after the video.

Recipe Summary

prep:
25 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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Reviews (8)

152 Ratings
  • 5 star values: 28
  • 4 star values: 49
  • 3 star values: 49
  • 2 star values: 20
  • 1 star values: 6
Rating: Unrated
12/03/2013
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...
Rating: Unrated
08/02/2012
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!
Rating: Unrated
12/08/2011
Outstanding and easy dish. Love it. Any day of the year it is a hit with my family.
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Rating: Unrated
08/29/2011
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.
Rating: Unrated
08/05/2011
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!
Rating: Unrated
08/04/2011
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
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Rating: Unrated
07/18/2011
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.
Rating: Unrated
04/18/2011
I just made this with al dente pasta pappardelle noodles and it was so good and so fresh. Perfect for summer.
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