Description
This No-Bake Summer Veggie Lasagna is a light, fresh, and flavorful dish layered with zucchini, tomatoes, ricotta, and basil. Perfect for warm weather, it requires no oven time and is packed with seasonal goodness.
Ingredients
Scale
- 2 medium zucchini, thinly sliced lengthwise
- 1 medium yellow squash, thinly sliced
- 2 large tomatoes, thinly sliced
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- ½ cup chopped fresh basil
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Preheat Your Equipment: No oven needed, but have a sauté pan ready if lightly cooking the vegetables.
- Combine Ingredients: Mix ricotta, half the mozzarella, garlic, half the basil, salt, and pepper in a bowl.
- Prepare Your Cooking Vessel: Brush your dish with olive oil to prevent sticking.
- Assemble the Dish: Layer zucchini, tomatoes, and the cheese mixture, sprinkling parmesan and repeating until ingredients are used up. Finish with mozzarella on top.
- Cook to Perfection: If softened in a pan, no more cooking needed. Otherwise, chill for at least 30 minutes.
- Finishing Touches: Drizzle olive oil, top with remaining basil, and season with extra salt and pepper.
- Serve and Enjoy: Slice and serve cold or at room temperature.
Notes
- Use a mandoline slicer for even veggie slices.
- Chill before serving to help flavors meld.
- Swap in pesto or extra herbs for more punch.
- Salt zucchini first to avoid sogginess.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: No-Bake
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 4g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg
Keywords: no-bake lasagna, summer veggie lasagna, vegetarian lasagna, zucchini lasagna, easy no oven recipes