I’m pretty sure I’ve signed up for every last Martha Stewart email there is. It was a good idea at first. Until opening up my email in the mornings turned into stress due to the sheer amount, and the delete button became the only thing that looked appetizing. The ding is both a blessing and a curse.
As I was routinely deleting all the emails I’d signed up for—is this what they call insanity?—I came across 75 ways to use zucchini from Martha herself. Knowing I had globs of it begging to be used in the fridge, I marked as unread.
Eventually I clicked through the email and came across No-Bake Summer Lasagna. I added it to the must make pile, or rather I left the webpage open along with the 40 other tabs in Chrome. A couple tweaks later, and I eeked out No-Bake Zucchini Lasagna with a glass of wine in hand and the Olympics running in the background. I think I’ll take the sound of that repetitive olympic jingle over the ominous ding any day. Or maybe I’ll just turn down the volume on my computer from time to time.
This lasagna doesn’t require an oven. However, you still have to do some cooking over the stove. I don’t have any kids of my own yet, but I think they would love getting their fingers messy while assembling this. The flavors are fresh and the method is simple. I added a carrot into the sauce as it gives off a natural sweetness and roughly chopped the veggies. The blender will take care of the rest.
Bring salted water for noodles to a boil in a shallow pan.
Meanwhile, make sauce. In a medium skillet on medium-high heat, add olive oil. Saute onion, carrot, and garlic for about 2 minutes. Add tomatoes, basil, and thyme. Cook for another 4 minutes. Salt and pepper to taste. In a food processor or blender (Vitamix), lightly pulse sauce. Set aside.
Once water is ready, cook noodles according to package instructions.
Using the same skillet, add 1 tablespoon of olive oil. Cook zucchini for about 5 minutes on medium-high heat. Salt and pepper to taste.
Meanwhile stir together ricotta, parmesan, basil and 1 tablespoon of olive oil. Lightly season with salt and pepper.
To prepare, add a little sauce to each plate. Top with noodle. Add a thin layer of the ricotta mixture followed by a layer of zucchini. Top with a little sauce and repeat two more times. Top with final noodle. Garnish with remaining sauce, parmesan, and basil. Serve.
• Although this isn’t meant to be served piping hot, set oven to warm (200°) if too cold and reheat for 5 minutes.
This looks amazing!
So, I made a version of good ol’ martha’s last night but…..as my boyfriend dutifully took his first bite, you know what he said?! “This could maybe use carrot?” HA! I should have used your little tip for the sauce!!!
Haha, no way! I like the way he thinks 🙂
Love, love this no bake lasagna! I too have mounds of zucchini and now I have a new dish to prepare. Looks so delish!
This sounds delish! I am going to try it this week.
yea she sends a lot of emails, I did that same thing too :). This looks so simple and gorgeous! So light and perfect for summer
This sounds so fabulous! Love this idea!
Sooo wanna lick that right now.
This looks delicious! We haven’t had lasagna in 4+ years due to two sad Christmas Eves [in a row] where a large, freezer-burnt lasagna was served at my Grandma’s and then my husband spent the night in the bathroom. He is terrified of it. But, I think I could get him to try this version! 🙂 Lovely photos, Melissa.
Now this is my kind of lasagna. The layers look light as air!
Looks very yummy I could go for some lasagna right about now 🙂
I love this version of lasagna!
you are making me hungry! lovely idea, great photos!
I love lasagna, but it’s so time intensive to make! I’ll definitely have to try this version!
Making the pasta dough is on my “to make” list this week, and this lasagna would be perfect dinner one night… Thanks for the inspiration and the recipe! 🙂
This looks so fabulous, and I, like you, have tons of zucchini! 🙂 Debra
Thanks for the great post! I think I will make this tonight. I’m currently reading Food Matters (thanks to you and other food bloggers suggestions ;). We have been trying to make at least 3 days a week meat free for my husband and I. This will be wonderful! Great photos!
Your photos are especially stunning today. Love it.
I absolutely love this Melissa. Veggie lasagnas are my favorite and a no-bake one sounds perfect right now!
I love how fresh and summery this sounds! No bake is perfect for this time of year and such a perfect way to use up some of that zucchini that everyone seems to be drowning under!