No-Bake Summer LasagnaEstimated Cost:  $8.00

Prep Time:  25 minutes

Total Time:  25 minutes

Serves:  4

Although light, this lasagna is still substantial.  It’s perfect for a summer meal out on the porch.  My favorite part of this yummy lasagna is you never even turn on the oven.  Like most all of the vegetarian recipes I share, meat eaters will enjoy this dish as well as vegetarians.

1/2 cup ricotta cheese
3 Tbs. Parmesan cheese, grated
2 tsp. extra-virgin olive oil
3 Tbs. extra-virgin olive oil
coarse salt
ground pepper
8 lasagna noodles, broken in half crosswise
1 clove garlic, minced
2 pints cherry tomatoes, halved
2 zucchini, halved if large, and thinly sliced
1 Tbs. torn fresh basil leaves, plus more for serving

1. In a small bowl, combine ricotta, Parmesan, and 2 teaspoons oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain.

2. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Add garlic and tomatoes; season with salt and pepper. Cook, stirring, about 3 minutes. Transfer tomatoes to a bowl. Add 1 tablespoon oil and zucchini to skillet; season with salt and pepper. Cook, stirring, until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil.

3. Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, and more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil.

Mike’s comments:

Served with fresh Italian bread, French butter, and pink lemonade this becomes a summer, on the porch, feast.

Original recipe source: Martha Stewart Living