No-Bake Summer Vegetable Lasagna Recipe

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Kelly Published: December 30, 2020 Modified: May 31, 2021

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



  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Garnish with basil.


  • Calories: 174.25kcal
  • Fat: 8.58g
  • Saturated Fat: 2.68g
  • Monounsaturated Fat: 4.58g
  • Polyunsaturated Fat: 0.83g
  • Carbohydrates: 18.65g
  • Fiber: 2.23g
  • Sugar: 4.06g
  • Protein: 6.65g
  • Cholesterol: 10.28mg
  • Sodium: 415.41mg
  • Calcium: 97.46mg
  • Potassium: 402.44mg
  • Iron: 0.82mg
  • Vitamin A: 67.61µg
  • Vitamin C: 20.99mg
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