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 them with olive oil before storing them 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
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 the 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.