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

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If you like lasagna, you’ll love this summer version. It’s served cold and full of fresh vegetables. What...

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? 

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.