No-Bake Lasagna Recipe

Bring a large pot of salted water over high heat to boil. Boil the lasagna noodles according to the package directions.

With tongs, remove them carefully from the water one at a time and set them over a wire rack to air dry until cool enough to handle.

Using a hand mixer with the whisk attachment, whip the ricotta cheese, lemon zest, ¼ teaspoon of salt, and a dash of freshly ground pepper for about a minute, until it’s fluffy and airy. Whipping helps it go further and makes it spreadable. Set aside.

Add 1 tablespoon of olive oil to a medium sauté pan set over medium heat. Once the oil starts to shimmer a little bit, add the shallots, chard stems, and garlic.

Add the rest of the salt and pepper. Cook, stirring, for 3 to 5 minutes, just until they begin to soften.

Add the zucchini and squash, and cook for about 5 minutes just until the veggies are tender. Remove from the heat, and remove the veggies to a separate bowl.

Add 1 tablespoon of olive oil to that same medium sauté pan (don’t even bother wiping it out) and add the halved tomatoes.

Cook just until they start to soften and release some juices. This should take no more than 2 minutes, especially because the pan will still be hot.

Cut all the noodles into thirds. Place a cut noodle down on a plate, and spread a layer of the whipped ricotta, about 2 tablespoons or so, on top, spreading it all the way to the edge.

Add the squash and shallot mix (about 2 tablespoons or so), followed by a few tablespoons of the tomatoes, followed by a couple of leaves of basil.

Add another layer of noodles and repeat twice. And then repeat the whole process for the rest.