Summer Lasagna
This no-bake summer lasagna is the perfect way to enjoy a comforting meal with a summer twist. This lasagna is made with layers of freshly cooked tomatoes, zucchini, whipped ricotta, basil, and cheese.
Servings: 2 people
Calories: 1046kcal
Equipment
Ingredients
- 8 regular lasagna sheets don't use "oven-ready"
- 5 cups heirloom cherry tomatoes
- 4 cloves fresh garlic, minced
- 2 cups fresh thinly sliced basil, divided
- 2 to 3 cups thinly sliced zucchini and yellow squash
- 2 cups freshly grated parmesan cheese plus more for garnish
- Olive oil
- Salt and pepper to taste
For the whipped ricotta:
- 2 cups ricotta cheese I use whole milk ricotta
- 2 tablespons olive oil
- Fresh basil about 8 leaves
- Lemon zest to taste
Instructions
- Cook the lasagna sheets according to package directions. To keep the lasagna warm, don't rinse through cold water.
- Make the whipped ricotta: In a food processor, combine ricotta, olive oil, salt and pepper to taste and pulse continuously until smooth-ish. Then, add the lemon zest and basil and pulse a few more times.
- Cook the cherry tomato sauce: Heat a few drizzles of olive oil in a skillet over medium high heat. Cook down the cherry tomatoes until blistered, and then press them to make a rustic sauce. Stir in the garlic, basil (about 2 tablespoons), salt and pepper to taste. Sauté until fragrant.
- Sauté zucchini and yellow squash: Meanwhile, in another skillet sauté the sliced zucchini and squash. Season with salt and pepper to taste.
- Assemble: Start with a thin layer of tomato sauce, followed by a lasagna sheet, whipped ricotta, cherry tomato sauce, zucchini, fresh sliced basil, and shredded parmesan cheese. Repeat until you get about 3 layers.
- Finish with extra cheese on top. Enjoy!
Notes
- Don't use "oven-ready" lasagna sheets here. Use the regular type.
- Want to finish it in the oven? Throw it under the broiler for 2 minute until the top layer is melty. Or bake it at 375 degrees F (if assembled in a baking pan, see below) for 20 minutes or until warm to your liking.
- If you're making it for a crowd, it's easiest and fastest to assemble in a baking pan.
- Protein add-ins: sausage, crispy pancetta.
- Veggie add-ins: Spinach, cooked eggplant, roasted red bell peppers.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Calories: 1046kcal | Carbohydrates: 97g | Protein: 60g | Fat: 47g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 150mg | Sodium: 2195mg | Potassium: 1570mg | Fiber: 7g | Sugar: 13g | Vitamin A: 4389IU | Vitamin C: 96mg | Calcium: 1264mg | Iron: 5mg