Name: No-Bake Summer Vegetable Lasagna
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
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)

Description

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

Scale

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)

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Instructions

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.

Notes

Recipe adapted from Everyday Food.