no-bake summer vegetable lasagna
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 Lasagna Recipe
(Adapted from Everyday Food)
- 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)
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.