Whoever was the first person to think of this was/is a genius!
I am obviously not the only person that craves lasagna in the summer time, but can't bring myself to turn on the oven when its 96 degrees.
Ok so sometimes, VERY RARELY I am the crazy person that turns my oven on when its 90+degrees, BUT this recipe makes it so I don't have to.
It is essentially lasagna that is assembled after all its parts are cooked.
So you cook the noodles, you make an absolutely delightful grape tomato mixture along with zucchini and then you layer them together with some ricotta and parm.
Now, you can't tell me your mouth isn't watering...
I will admit it is a bit more difficult to stack than I had anticipated, but nonetheless, I succeeded and really it doesn't need to look pretty it just needs to taste amazing, and it doesn't disappoint there.
You will love this!
No-Bake Summer Lasagna
1/2 cup ricotta cheese
3 T grated Parmesan cheese
3 T plus 2tsp olive oil
8 lasagna noodles, broken in half crosswise
1 garlic clove, minced
2 pints grape tomatoes, halved
2 medium zucchini, ,thinly sliced
2 T torn fresh basil leaves, plus more for garnish
In a large pot of boiling salted water, cook noodles until al dente according to package instructions; drain.
Meanwhile, in a large skillet, heat 2 T oil over med-high heat. Add garlic, and tomatoes; season with s&p. Cook stirring until beginning to soften, about 3 min. Transfer tomatoes to a bowl. Add remaining 1 T oil and the zucchini to skillet; season with s&p.
Cook stirring until zucchini are tender, about 5 min. Transfer to another bowl and stir in basil.
Divide one third of the tomatoes among four plates; top each with a noodle half and small spoonfulls of ricotta, zucchini and more tomatoes. Repeat with remaining noodles and tomatoes.
I served this with some homemade
Sourdough garlic cheesy bread
Basically cut a loaf of sourdough in half lengthwise. Mix together about 2 T butter, 1 tsp minced garlic, S&P, 1T Parmesan and 1 tsp chives.
Cut into slices and serve.
Logan Rating: ****