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No-Cook Summer Lasagna

Preparation 10 Cook Time 15 Serves 4     adjust servings

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!


  • 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.

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