Cold, No-Bake Lasagna with Sautéed Zucchini, Tomato Salad, Ricotta, and Pesto Sauce

If you like lasagna, you’ll love this summer version. It’s served cold and full of fresh vegetables. What...
Staff Writer
Cold, No-Bake Lasagna with Sautéed Zucchini, Tomato Salad, Ricotta, and Pesto Sauce
Barilla

Cold, No-Bake Lasagna with Sautéed Zucchini, Tomato Salad, Ricotta, and Pesto Sauce

If you like lasagna, you’ll love this summer version. It’s served cold and full of fresh vegetables. What could be better than that? 

6
Servings
Deliver Ingredients

Ingredients

  • 1 box lasagna
  • 3 2/3 Tablespoons extra-virgin olive oil, divided
  • 1 1/2 Cup fresh ricotta cheese
  • 1 1/2 Cup fresh mozzarella, chopped
  • 1 Pound zucchini, diced to ½-inch pieces
  • 1 pint red and yellow cherry tomatoes, halved
  • 6 Tablespoons prepared pesto
  • Salt, to taste
  • Black pepper, to taste

Directions

Bring a large pot of water to a boil; season with salt. Cook pasta according to package directions; drain and lay out on a tray to cool. Drizzle 1 teaspoon of olive oil over the pasta.

Mix ricotta, mozzarella, 2 tablespoons olive oil, salt, and pepper in a medium bowl and set aside.

Sauté zucchini over medium-high heat in a large pan with 1 tablespoon olive oil, salt, and pepper, until slightly brown, or about 8 minutes; set aside.

Toss tomatoes in the remaining olive oil, salt, and pepper.

Then, build the lasagna in the following order: pasta, cheese mixture, zucchini, tomatoes, pesto. Then, repeat two more times. Serve chilled.

 

Lasagna Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Lasagna Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Lasagna Wine Pairing

Cabernet sauvignon, cabernet franc, merlot, malbec, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, primitivo, sangiovese, or carménère with meat- or tomato-based sauces; grenache or chardonnay with cheese lasagna without tomato sauce.