Summer lasagna with zucchini, tomatoes and ricotta without baking

4 servings

30 minutes

Summer lasagna with zucchini, tomatoes, and ricotta without baking is the embodiment of lightness and freshness of Italian cuisine. This recipe, inspired by traditional lasagna, is adapted for the warm season when you crave something delicate and refreshing. The combination of soft ricotta, aromatic parmesan, and fresh basil creates a creamy flavor enhanced by the sweetness of cherry tomatoes and the light texture of zucchini. Since the dish requires no baking, it retains the natural freshness of the ingredients, making it perfect for a summer lunch or dinner. The special layered presentation reveals the harmony of flavors while thin pasta sheets bind the components together, creating an ideal balance between the juiciness of vegetables and the creamy texture of cheese. The lasagna is not only delicious but also vibrant, reminiscent of sunny Italian landscapes.

Energy value per serving

• Calories: 362.4
• Proteins: 13.9g
• Fats: 26g
• Carbohydrates: 20.4g

Ingredients

• Ricotta cheese: 0.5 glass
• Grated Parmesan cheese: 3 tbsp
• Olive oil: 3.5 tbsp
• Coarse salt: to taste
• Freshly ground black pepper: to taste
• Ready-made dry lasagne sheets: 8 pc
• Garlic: 1 clove
• Cherry tomatoes: 600 g
• Young zucchini: 2 pc
• Crushed basil leaves: 1 tbsp

Cooking steps

1. In a small bowl, mix ricotta, grated parmesan, and 2 teaspoons of olive oil. Add salt and pepper.

   Required ingredients:

   • Ricotta cheese: 0.5 glass
   • Grated Parmesan cheese: 3 tablespoons
   • Olive oil: 3.5 tablespoons
   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste

2. Bring a pot of salted water to a boil and cook the lasagna sheets until ready.

   Required ingredients:

   • Ready-made dry lasagne sheets: 8 pieces

3. Meanwhile, heat 2 tablespoons of olive oil in a pan over medium heat, add minced garlic and halved tomatoes. Season with salt and pepper. Cook, stirring, for about 3 minutes until the tomatoes are soft. Transfer to a bowl.

   Required ingredients:

   • Olive oil: 3.5 tablespoons
   • Garlic: 1 clove
   • Cherry tomatoes: 600 g
   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste

4. Pour the remaining olive oil into the pan and add the thinly sliced zucchini. Season with salt and pepper and cook, stirring, until soft for 3–5 minutes. Transfer to another bowl and add finely chopped basil.

   Required ingredients:

   • Olive oil: 3.5 tablespoons
   • Young zucchini: 2 pieces
   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste
   • Crushed basil leaves: 1 tablespoon

5. Place a small amount of tomato mixture on 4 plates, then a sheet of pasta, then cheese mixture, zucchini, and more tomatoes. Repeat the layers 2 times and sprinkle with basil on top.

   Required ingredients:

   • Cherry tomatoes: 600 g
   • Ready-made dry lasagne sheets: 8 pieces
   • Ricotta cheese: 0.5 glass
   • Young zucchini: 2 pieces