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.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No-Bake Zucchini Lasagna

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Yield: 4 1x


  • Sauce
  • 1/4 sweet onion, diced
  • 1/2 carrot, sliced
  • 1 garlic clove, minced
  • 2 tbsp. olive oil
  • 3 c. pearl tomatoes, diced
  • 1 tbsp. fresh basil, chopped
  • dash thyme
  • sea salt and fresh ground pepper to taste
  • Filling
  • 8 wheat lasagna noodles, broken in half crosswise
  • 2 zucchini, thinly sliced
  • 2 tbsp. olive oil, divided
  • 1/2 c. ricotta
  • 3 tbsp. grated Parmesan
  • 1 tbsp. fresh basil, chopped
  • sea salt and fresh ground pepper to taste


  1. Bring salted water for noodles to a boil in a shallow pan.
  2. 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.
  3. Once water is ready, cook noodles according to package instructions.
  4. 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.
  5. Meanwhile stir together ricotta, parmesan, basil and 1 tablespoon of olive oil. Lightly season with salt and pepper.
  6. 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.

Recipe Card powered byTasty Recipes

Recipe adapted from Martha Stewart

Tagged with →  
This blog is made possible by your support (thank you), select brand partnerships, advertisements, and affiliate links to items I love and use. READ MORE >