Recipes Ingredients Pasta and Grains Quick & Easy Pasta Recipes No-Bake Summer Lasagna 3.5 (2) Lasagna without the heat of the oven? This recipe makes it possible. Prep Time: 25 mins Cook Time: 15 mins Total Time: 25 mins Servings: 4 Jump to recipe Our light and summery no-bake lasagna is just the thing to make when it’s too hot to turn on the oven. It features tender lasagna noodles, sautéed zucchini, and juicy cherry tomatoes, all tied together by a rich and creamy ricotta spread. Unlike traditional lasagna, this recipe doesn’t require a baking dish: Instead, you’ll layer each of the four portions individually just before serving, making for an impressive lunch or dinner that’s fit for entertaining (but easy and quick enough for a weeknight). Pair this no-bake recipe with a simple salad for a summery, produce-packed meal that will keep you full and satisfied without weighing you down. 34 Summer Dinner Recipes That Are Fast, Easy, and Packed With Seasonal Produce Credit: Kelsey Hansen Key Ingredients The noodles: There's a time and place for no-boil lasagna noodles (in fact, many of our recipes from this classic meat-sauce version to this easy and cheesy skillet lasagna lean on them), but since this recipe never goes in the oven, you'll need a box of standard lasagna noodles here. Cut them in half just before stacking. The cheeses: A mix of ricotta and Parmesan cheeses lends richness to this simple recipe. Use whole-milk ricotta for the creamiest mouthfeel or opt for part-skim to keep it extra light. The tomatoes: Tiny grape or cherry tomatoes soften in just a few minutes when tossed in a hot skillet, but don't lose their shape. They're our pick for this recipe, but if you have larger tomatoes on hand, you can chop up two of them to use instead. The zucchini: You'll need two medium zucchini (or one very large one) for this recipe. Cook them until they're mostly tender and lightly browned but not mushy. If you have another variety of summer squash, swap it in for the zucchini and enjoy equally good results. How to Assemble Our No-Bake Lasagna Once you've boiled your noodles, cooked your vegetables, and stirred together your cheese mixture, it's time to assemble. Here's how it's done: Lay out four plates on your counter; you'll build the stacks directly on the plates, which will prevent you from having to move them later (trust us, it would be a messy task). Spoon some tomatoes on each plate, then top with half of a lasagna noodle. Add a small spoonful of zucchini on top, followed by a dollop of ricotta and more tomatoes. Repeat layering two more times, finishing each stack with a noodle and the last remaining tomatoes. Directions Credit: Kelsey Hansen Mix cheeses and cook noodles: 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. Toss the cooked noodles with a little olive oil and lay them out on a sheet tray while you assemble the other ingredients. Credit: Kelsey Hansen Cook garlic and tomatoes: Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat. Add garlic and tomatoes; season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Credit: Kelsey Hansen Cook zucchini: 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. Credit: Kelsey Hansen Assemble lasagna: Cut lasagna noodles in half crosswise to make 16 pieces. 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. Credit: Kelsey Hansen Credit: Kelsey Hansen Credit: Kelsey Hansen Credit: Kelsey Hansen Variations Swap in another squash: Zucchini isn't the only summer squash that works well in this recipe. Try swapping in thinly sliced crookneck, yellow zucchini, or patty pan squash instead. Try a different tomato: In place of tiny tomatoes, feel free to chop up a couple of larger ones. If you're making this in late summer when tomatoes are at their peak, seek out heirloom tomatoes for the best flavor. Change up your cheese: Replace the Parmesan cheese with sharper and saltier pecorino Romano. Alternatively, try stirring a teaspoon or two of lemon zest into the ricotta mixture for even more brightness. What to Serve With No-Bake Lasagna Easy starters: Kick off the meal with a no-cook appetizer like prosciutto with melon, these flavor-packed marinated peppers with crusty bread, or our couldn't-be-quicker antipasto skewers. If you're up for a bit of grilling, toss the prosciutto-wrapped melon on the grill instead or try our extra-summery grilled pepper bruschetta. Simple salads: Opt for something crisp and tangy like our Boston lettuce salad with Parmesan, this arugula-centric recipe with radishes and capers, or our tender lettuce salad with its Dijon vinaigrette. You can also never go wrong with a classic Caesar, especially when it's topped with golden, garlicky croutons. 5 More Summer Pasta Recipes to Try Orecchiette With Sausage, Corn, and Chilies Tomato and Basil Pasta Eggplant and Roasted-Pepper Pasta No-Cook Tomato-Tuna Sauce With Spaghetti One-Pot Penne With Zucchini and Parmesan Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.