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Summer Veggie Lasagna

A light and easy no-bake lasagna packed with fresh summer vegetables, making it the perfect comfort food without the oven hassle.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium Zucchini or yellow squash You can use both if desired.
  • 1 cup Cherry tomatoes, halved For extra juiciness.
  • 1 medium Bell pepper Any color; red is recommended for aesthetics.
  • 1 bunch Fresh basil, chopped For added flavor.
Dairy
  • 1 cup Ricotta cheese Full-fat makes it creamier.
  • 1 cup Mozzarella cheese, shredded For that stretchy, cheesy quality.
Pasta
  • 9 sheets Soft, no-boil lasagna noodles A lifesaver for this recipe.
Condiments
  • 2 tablespoons Olive oil For sautéing.
  • 2 cloves Garlic, minced For flavor, optional.
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Sprinkle salt and pepper on the chopped vegetables and sauté them quickly in olive oil until softened.
  2. Layer no-boil noodles at the bottom of your dish, breaking them to fit if necessary.
  3. Spread some ricotta cheese over the noodles.
  4. Add a layer of sautéed vegetables, followed by a handful of mozzarella and some chopped basil.
  5. Repeat the layering process until all ingredients are used, finishing with a sprinkle of cheese and fresh basil on top.
  6. Chill in the refrigerator for at least 40 minutes before serving.

Notes

Leftovers can be stored tightly covered in the fridge and taste better the next day. Can be eaten cold or reheated. Avoid overloading the veggies to prevent sogginess.