No-Bake Summer Vegetable Lasagna

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We’ve had mixed results with our garden this year.  Thanks to a few weeks of some blazing summer heat (which scorched a few plants), and one of our trees that randomly decided to grow like crazy directly over the garden (blocking the sun over a third of the bed)…we didn’t get quite the harvest we expected.  But we definitely had tremendous success in one area — tomatoes!

Actually, all of our tomato plants have been going crazy, but there is without a doubt one leader of the pack — this one huge cherry tomato plant.  Apparently it’s going for the gold — I’ve never had so many cherry tomatoes in my life!  So fun to eat and share with friends.  :)

One of the recipes I was looking forward to trying with them this summer was a simple no-bake vegetable lasagna.  I’ve seen this approach for years, but have somehow never tried it myself.  So last week, I (very briefly) heated up the stove to boil the lasagna noodles and saute the veggies (kept it simple with zucchini/squash).  And then had maybe a little too much fun playing with my food and assembling these cuties.  Since I was just cooking for me, myself and I that day — I quartered the recipe.

And while I must admit, the word “lasagna” in my mind has always equaled “WORK” — these little guys were completely simple!  I pretty much followed Martha’s recipe and kept things totally simple (with yummy, vegetarian ingredients), and they came together in about 20 minutes total, and were completely delightful!  I loved the no-sauce approach — just fresh, light, delicious ingredients.  And a perfect way to use up some cherry tomatoes.  AND, I didn’t even have to heat up my oven. Yessss!

Can’t wait to give this a try with some other creative ingredients soon!

No-Bake Summer Vegetable Lasagna

You will love this No-Bake Summer Vegetable Lasagna recipe! Toss in those beautiful red cherry tomatoes and enjoy this quick and easy meal.

Ingredients:

  • 1/2 cup ricotta cheese
  • 3 Tbsp. grated Parmesan cheese
  • 3 Tbsp. + 2 tsp. extra virgin olive oil
  • coarse salt and ground pepper
  • 8 lasagna noodles
  • 2 small garlic cloves, minced
  • 2 pints grape tomatoes
  • 2 zucchini (about 1 lb) -- I used half zucchini, half yellow squash
  • small handful fresh basil (optional)

Directions:

In a small bowl, combine ricotta, Parmesan, and 2 tsp 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 1 Tablespoon oil over medium-high. Add garlic (minced) and tomatoes (halved); season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Add 1 Tablespoon oil, zucchini and squash (sliced thinly) to skillet; season with salt and pepper. Cook, stirring until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil (torn).

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

Recipe adapted from Everyday Food everydayfoodblog.marthastewart.com

Ali’s Tip:
As I said, I kept it simple with ingredients.  But feel free to experiment with pretty much whatever you’d like in this one – veggies, cheeses, herbs, sauces, or even meats/seafood (if you’d like) — whatever sounds good!

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Comments

  1. Katie @ goodLife {eats} — September 1, 2010 @ 6:44 am (#)

    I saw this same recipe this summer too. In my version I grilled the yellow squash and zucchini and included feta cheese. No-Bake Grilled Vegetable Lasagna We loved it! And I agree, regular lasagna is a lot of work.

  2. Michelle — September 1, 2010 @ 5:13 pm (#)

    They look so fresh and bright. Very nice!

  3. Leanne — September 1, 2010 @ 10:49 pm (#)

    Yay!!! It’s the lasagna from the photo shoot post the other day. :) Can’t wait to try it.

  4. Chocolate Shavings — September 2, 2010 @ 6:30 am (#)

    I love the look of that lasagna – looks so fresh and tasty!

  5. Paula — September 3, 2010 @ 12:17 pm (#)

    looks so springly! :)

  6. Lilian Grace Bags — September 4, 2010 @ 8:06 pm (#)

    This recipe looks amazing! Anything that doesn’t heat up my kitchen during those summer months has to be a winner. I am going to try this when my zucchini get big enough

  7. katie — September 8, 2010 @ 3:55 pm (#)

    just made this for lunch! YUM!!!! super easy to make for one person or several! Yummmmmmy!

  8. Holly — September 9, 2010 @ 12:13 pm (#)

    This looks SO GOOD!

  9. Beverly — May 30, 2012 @ 10:56 am (#)

    This sounds amazing – will definitely have to try. Was thinking some fresh motzarella would be good to add too.

  10. Karina — July 16, 2012 @ 1:43 pm (#)

    Love this idea- I think I am going to trie this with pesto and some sauted mushrooms as well!

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