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

Everyday Food, June 2010


Read the full recipe after the video.

Recipe Summary

25 mins
25 mins


Ingredient Checklist


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.

  • 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.


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
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
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
Outstanding and easy dish. Love it. Any day of the year it is a hit with my family.
Rating: Unrated
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
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
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
Rating: Unrated
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
I just made this with al dente pasta pappardelle noodles and it was so good and so fresh. Perfect for summer.