I have a subscription to Everyday Food: A Martha Stewart Magazine. I love it if only because the recipes are “weekday compatible.” They are pretty fast, use simple ingredients, and they don’t break the bank. When my June issue came, I immediately knew I had to try this recipe. I marked the page, and I worked it into the menu for the very next week. The picture alone was enough to make my mouth water.
No Bake Summer Lasagna {from Everyday Food June 2010}
Ingredients:
- 1/2 cup ricotta cheese
- 3 tbs grated Parmesan cheese
- 3 tbs + 2 tsp extra virgin olive oil
- coarse salt and ground pepper
- 8 lasagna noodles
- 1 small garlic clove, minced
- 2 pints grape tomatoes
- 2 zucchini (about 1 lb)
Directions:
- In a small bowl, combine ricotta, Parmesan, and 2 tsp oil; season with salt and pepper.
- Break lasagna noodles in half. In a large pot of boiling water, cook noodles according to package instructions; drain.
- Cut the grape tomatoes in half. Thinly slice the zucchini.
- In a large skillet, heat 2 tbs oil over medium-high heat. Add garlic and tomatoes; season with salt and pepper. Cook until slightly broken down, about 3 minutes.
- Transfer the tomatoes to a bowl.
- Add 1 tbs oil and zucchini to the skillet; season with salt and pepper. Cook until zucchini are tender, about 5 minutes. Transfer to another bowl.
- Place some tomatoes on plates; top with a noodle and small spoonfuls of ricotta mixture, zucchini, and more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes.
Grade: B+
Comments: This was really good. I love lasagna, but I avoid it like the plague in the summer. It had never dawned on me to make it this way. It would be good with even more vegetables like squash, cucumbers, onion, and other summer veggies. You could also rework the recipe to be a delicious pasta salad if that is more your style. The fact it is sauceless is really nice, and it lightened up the dish a ton. If you really wanted something, it would be great with a little Italian dressing drizzled on it.
{ 3 comments… read them below or add one }
I made this a couple of weeks ago. I thought it was pretty good. I liked that it was seasonal and vegetarian. That said, I probably won’t make it again because we found it difficult to eat. Without the gooey cheese to hold it together, the whole thing feel apart on us.
Just made this last night and loved it. The messiness was part of the fun. It’s a great summer dish, especially for vegetarians. Thanks for putting it up- can’t find it on Everyday Food’s website yet to pass it around!
I have made this dish 3 times…twice for just “Me” and once for some friends..
The changes I made: I softened the noodles a bit before I cut them in half &
finished cooking them .It made for a prettier dish
I used 1/4 cup of Parmesan in place of 3T
This Impressive dish is a delightful and healthy Summer Supper . All you need is Hot Crisp Bread to sop up the juices and a bowl of fresh mixed Berries with a dollop of creme fraiche for dessert..Oh yeah..An ice cold Corona or cold glass of white wine would make it perfect..