Just because it’s hot out doesn’t mean you can’t enjoy a delicious helping of lasagna. Today, I’ll show you how to summer-ize this comfort-food fave — and how to keep your cool in the kitchen while you’re at it. This lighter version of lasagna doesn’t require the oven and calls for far less cheese than the classic. A quick boil of the noodles, a fast saute, and a little layering, and you’ve got a delightfully fresh dinner that’s fast enough for any weeknight, but elegant enough for company.
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Watch the video and I’ll show you how make this easy, lovely dish. I’ll also show you my trick for keep the noodles from getting sticky while they’re waiting for assembly.
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1/2 cup ricotta
3 tablespoons grated Parmesan
3 tablespoons plus 2 teaspoons extra-virgin olive oil
Coarse salt and ground pepper
8 lasagna noodles, broken in half crosswise
1 small garlic clove, minced
2 pints grape tomatoes, halved
2 zucchini (about 1 pound total), halved if large and thinly sliced
1 tablespoon torn fresh basil leaves, plus more for serving
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
No-Bake Summer Lasagna | Everyday Food with Sarah Carey