Back to No-Bake Summer Lasagna All Reviews for No-Bake Summer Lasagna - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 25 mins Servings: 4 med105604_0610_kasagba.jpg

Ingredients Ingredient Checklist 1/2 cup ricotta 3 tablespoons grated Parmesan 3 tablespoons plus 2 teaspoons extra-virgin olive oil Coarse salt and ground pepper 8 lasagna noodles, broken in half crosswise 1 small garlic clove, minced 2 pints grape tomatoes, halved 2 zucchini (about 1 pound total), halved if large and thinly sliced 1 tablespoon torn fresh basil leaves, plus more for serving

Gallery Read the full recipe after the video.

Recipe Summary prep: 25 mins total: 25 mins Servings: 4 med105604_0610_kasagba.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 25 mins total: 25 mins Servings: 4

Recipe Summary

prep: 25 mins total: 25 mins

Servings: 4

prep: 25 mins

total: 25 mins

prep:

25 mins

total:

Servings: 4

4

med105604_0610_kasagba.jpg

med105604_0610_kasagba.jpg

Ingredients

Ingredients

  • 1/2 cup ricotta 3 tablespoons grated Parmesan 3 tablespoons plus 2 teaspoons extra-virgin olive oil Coarse salt and ground pepper 8 lasagna noodles, broken in half crosswise 1 small garlic clove, minced 2 pints grape tomatoes, halved 2 zucchini (about 1 pound total), halved if large and thinly sliced 1 tablespoon torn fresh basil leaves, plus more for serving

Directions

In a small bowl, combine ricotta, Parmesan, and 2 teaspoons oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain.

Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Add garlic and tomatoes; season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Add 1 tablespoon oil and zucchini to skillet; season with salt and pepper. Cook, stirring, until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil.

Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, and more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil.

Reviews (8)

 Add Rating & Review     152 Ratings   5 star values:        28    4 star values:        49    3 star values:        49    2 star values:        20    1 star values:        6

Reviews (8)

Add Rating & Review     152 Ratings   5 star values:        28    4 star values:        49    3 star values:        49    2 star values:        20    1 star values:        6

Add Rating & Review

152 Ratings 5 star values: 28 4 star values: 49 3 star values: 49 2 star values: 20 1 star values: 6

152 Ratings 5 star values: 28 4 star values: 49 3 star values: 49 2 star values: 20 1 star values: 6

152 Ratings 5 star values: 28 4 star values: 49 3 star values: 49 2 star values: 20 1 star values: 6

  • 5 star values: 28 4 star values: 49 3 star values: 49 2 star values: 20 1 star values: 6

    Martha Stewart Member     Rating: Unrated       12/03/2013   Lovely on a Tasmanian summer evening, I added hot smoked salmon to make it a bit more of a complete meal. This is a winner Miss Martha, thank you! My girlfriend was MOST impressed, I might be lucky tonight...  

Martha Stewart Member     Rating: Unrated       08/02/2012   Made this last night with tomatoes, zucchini and garlic from my garden. Stirred a little pesto into the tomato mixture while it was still warm, served with grilled sausage on the side. A real winner!  

Martha Stewart Member     Rating: Unrated       12/08/2011   Outstanding and easy dish. Love it. Any day of the year it is a hit with my family.  

Martha Stewart Member     Rating: Unrated       08/29/2011   This is a delicious, fresh summer recipe and a great way to use late summer tomatoes from your garden. My contribution: if you don't mind the ricotta running a bit, then assemble with the tomato mixture still warm. My 9-year old daughter and I agreed that next time we make it we will let the tomatoes cool to room temp and assemble with less ricotta - a little goes a long way when layering it. It would be a great dish to make for lunch for friends or an easy prepare in advance summer supper.  

Martha Stewart Member     Rating: Unrated       08/05/2011   This was delicious and very easy! I actually used low fat cottage cheese in place of ricotta and also added a little mozzarella to the mix. Can't wait to have it again. Very light and great for summer!  

Martha Stewart Member     Rating: Unrated       08/04/2011   I love a lot of Martha's recipes however why do they not give all the nutritional value of their recipes? I am with Weight Watchers and would love to have this broken down so I may be able to evaluate my Points Plus for recipes. Thank you  

Martha Stewart Member     Rating: Unrated       07/18/2011   This was wonderful! So easy and so delicious! I love ricotta, so I used more than in the recipe. I used the no-boil thin lasagna noodles (you can boil them, 3 minutes), which worked perfectly. I also warmed the ricotta mixture just a little in the microwave.  

Martha Stewart Member     Rating: Unrated       04/18/2011   I just made this with al dente pasta pappardelle noodles and it was so good and so fresh. Perfect for summer.

    Martha Stewart Member

    Rating: Unrated 12/03/2013

Lovely on a Tasmanian summer evening, I added hot smoked salmon to make it a bit more of a complete meal. This is a winner Miss Martha, thank you! My girlfriend was MOST impressed, I might be lucky tonight…

Rating: Unrated

Rating: Unrated 08/02/2012

Made this last night with tomatoes, zucchini and garlic from my garden. Stirred a little pesto into the tomato mixture while it was still warm, served with grilled sausage on the side. A real winner!

Rating: Unrated 12/08/2011

Outstanding and easy dish. Love it. Any day of the year it is a hit with my family.

Rating: Unrated 08/29/2011

This is a delicious, fresh summer recipe and a great way to use late summer tomatoes from your garden. My contribution: if you don’t mind the ricotta running a bit, then assemble with the tomato mixture still warm. My 9-year old daughter and I agreed that next time we make it we will let the tomatoes cool to room temp and assemble with less ricotta - a little goes a long way when layering it. It would be a great dish to make for lunch for friends or an easy prepare in advance summer supper.

Rating: Unrated 08/05/2011

This was delicious and very easy! I actually used low fat cottage cheese in place of ricotta and also added a little mozzarella to the mix. Can’t wait to have it again. Very light and great for summer!

Rating: Unrated 08/04/2011

I love a lot of Martha’s recipes however why do they not give all the nutritional value of their recipes? I am with Weight Watchers and would love to have this broken down so I may be able to evaluate my Points Plus for recipes. Thank you

Rating: Unrated 07/18/2011

This was wonderful! So easy and so delicious! I love ricotta, so I used more than in the recipe. I used the no-boil thin lasagna noodles (you can boil them, 3 minutes), which worked perfectly. I also warmed the ricotta mixture just a little in the microwave.

Rating: Unrated 04/18/2011

I just made this with al dente pasta pappardelle noodles and it was so good and so fresh. Perfect for summer.

All Reviews for No-Bake Summer Lasagna

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for No-Bake Summer Lasagna

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest