Name: No-Bake Summer Vegetable Lasagna Recipe
Prep time: 5 min
Cook time: 10 min
Yield: 8
Ingredients: ½ cup ricotta cheese; 3 tbsp parmesan cheese; 3 tbsp extra virgin olive oil; Coarse salt and ground pepper; 8 lasagna noodles; 2 garlic cloves; 2 pints grape tomatoes; 2 zucchini; handful fresh basil

How To Make No-Bake Summer Vegetable Lasagna

This foolproof vegetable lasagna recipe will be your new favorite. Layered grape tomatoes, zucchini, and various cheeses — tada! All done in 15 minutes!

Preparation: 5 minutes

Cooking: 10 minutes

Total: 15 minutes

Serves:

Ingredients

½cupricotta cheese
3tbspParmesan Cheese,grated
3tbspextra virgin olive oil,plus 2 tsp
Coarse salt and ground pepper
8Lasagna noodles
2garlic cloves,minced
2pintsgrape tomatoes
2zucchini,(about 1 lb)
handfulfresh basil,torn, optional

Instructions

In a small bowl, combine ricotta, Parmesan, and 2 teaspoons of oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions then drain.
Meanwhile, in a large skillet, heat 1 tablespoon of oil over medium-high. Add garlic and tomatoes (halved); season with salt and pepper. Cook for about 3 minutes, stirring until slightly broken down.
Transfer tomatoes to a bowl. Add 1 tablespoon of oil, zucchini to skillet; season with salt and pepper. Cook for about 5 minutes, stirring until zucchini is tender. Transfer to another bowl and stir in basil.
Place some tomatoes on four plates. Top with a noodle and small spoonfuls of ricotta, zucchini, add more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes.
Garnish with basil.