No-Bake Summer Lasagna

Name: No-Bake Summer Lasagna
Prep time: 25 min
Total time: 25 min
Ingredients: 0.5 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

3.5

(152)

8 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

25 mins

Total Time:

25 mins

Servings:

4

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

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, 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

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.