Food Recipes No-Bake Summer Veggie Lasagna 3.7 (3) 1 Review This fresh take on lasagna comes together in less than a half-hour. By Lizzy Briskin Lizzy Briskin Lizzy is the food editor at Real Simple magazine. She received professional chef's training at Cambridge School of Culinary Arts in Cambridge Massachusetts and holds and BA in English from Amherst College. Previously, she worked as a freelance food writer, recipe developer, and food photographer for publications and food companies including Runner's World, Insider, and the Chicago Tribune. She also ran Earthen Food Co., a content production and personal chef business in Boston, Massachusetts. Real Simple's Editorial Guidelines Published on June 01, 2023 Rate PRINT Share Close Fred Hardy. Prep Time: 25 mins Total Time: 25 mins Servings: 4 This vegetarian lasagna requires zero minutes in the oven and is bursting with summer ingredients. Cherry tomatoes and chopped zucchini quickly cook down into a fresh sauce that’s infused with fresh oregano and garlic. Ricotta is thinned out with a touch of milk and tucked in between layers of boiled lasagna sheets along with the tomato-zucchini sauce. Serve this simple pasta dish warm or at room temperature. Ingredients 6 7-by-3-in. lasagna noodles Cooking spray 1 tbsp olive oil 2 pints cherry tomatoes 2 medium zucchini, chopped into 1/4-in. pieces 1 small yellow onion, finely chopped 1 1/2 tsp. kosher salt, divided, plus more for pasta water 2 cloves garlic, finely chopped 1 tbsp fresh oregano leaves, finely chopped, plus more for topping 16 oz whole milk ricotta cheese 2 tbsp milk Grated pecorino Romano cheese, for serving Directions Cook noodles in salted water according to package directions until just past al dente; drain. Place in a single layer on a baking sheet coated with cooking spray. Meanwhile, heat oil in a large skillet over medium. Add tomatoes, zucchini, onion, and 1 teaspoon salt; cook, stirring occasionally, until tomatoes burst, 8 to 10 minutes. Add garlic and oregano; cook, stirring, until fragrant, about 1 minute. Whisk ricotta, milk, and remaining 1/2 teaspoon salt in a medium bowl until smooth. Cut noodles in half. Arrange 1 noodle half on each of 4 plates. Top each noodle with a heaping 2 tablespoons ricotta mixture and a heaping 1/4 cup tomato mixture. Repeat layers twice more. Top with pecorino Romano and oregano. Serve warm or at room temperature. Rate It Print