Cool off this summer with a no-oven-needed dinner so good, you’ll want to eat it every night!
Our no-bake lasagna puts a fresh twist on traditional lasagna. The noodles only need a few minutes of boiling, then the rest of the recipe is assembled without any heat at all. Filled with a creamy ricotta-basil sauce, layered with fresh zucchini and cherry tomatoes, everything about this dish screams summer. Including the part when you squeal with delight because you’re not stuck inside a steamy, hot kitchen all day long!
If you’re looking for a quick and simple summertime meal that everyone will love, this dish is a delight. Make the lasagna noodles at night for extra-simple dinnertime prep. If you boil the noodles ahead of time, be sure to drain them completely and drizzle with olive oil before storing in an airtight container. Doing so will keep the noodles from sticking. All you have to do when you’re ready to eat is layer your ready-to-go noodles with all of the toppings. Bazinga….Lasagna!
We’d love to know if you tried this recipe at home! Leave us a comment and let us know how it worked for you. Or upload a photo to Instagram or Facebook, and be sure to tag us with #lovegoodcook
No-Cook Summer Lasagna
Keep your kitchen cool during the hot months of summer with this incredible simple no-bake lasagna. Lasagna noodles are boiled, then cooled (you can even make them the night before, as the temps drop!), topped with a creamy basil ricotta, then finished off with fresh zucchini and tomatoes. Casual enough for an evening at home, splendid enough for entertaining, this recipe is a must-try for summer evenings!
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4
- 8 lasagna noodles, broken in half crosswise
- 1/2 cup ricotta cheese
- 2 tablespoons fresh basil
- 1 clove minced garlic, chopped
- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoons white balsamic vinegar
- 1 medium zucchini, thinly sliced
- 2 cups cherry or grape tomatoes, halved
- salt and pepper to taste
Boil a pot of water on the stove and cook the lasagna noodles according to the package directions, drain and drizzle with a little olive oil to keep tender. In a medium bowl, combine the ricotta cheese, basil, garlic, 1 tablespoon of extra virgin olive oil. Salt and pepper to taste. Set aside. Toss the zucchini slices in the vinegar and remaining olive oil. Salt and pepper lightly. Place a lasagna noodle on each of four serving plates. Spoon some of the ricotta on top of the noodles, top with tomatoes and zucchini slices. Repeat the layering twice. Garnish with extra tomatoes and basil, if desired.
The Perfect Pot for Lasagna
Boil big batches of lasagna noodles easily with our Good Cook 8-Quart Stock Pot. Made from brushed stainless steel with riveted wire handles, this oversized pot is a kitchen must-have. Perfect for making enough pasta, soup, or stew to feed a crowd! Buy our 8-Quart Stock Pot Online Now.