Food & Cooking Recipes Ingredients Pasta and Grains No-Bake Summer Lasagna 3.5 (152) 8 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Prep Time: 25 mins Total Time: 25 mins Servings: 4 These lasagnas are light yet substantial. Best of all, you don't have to turn on the oven. Ingredients ½ cup ricotta 3 tablespoons grated Parmesan 3 tablespoons plus 2 teaspoons extra-virgin olive oil Coarse salt and ground pepper 8 lasagna noodles, broken in half crosswise 1 small garlic clove, minced 2 pints grape tomatoes, halved 2 zucchini (about 1 pound total), halved if large and thinly sliced 1 tablespoon torn fresh basil leaves, plus more for serving Directions 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. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Add garlic and tomatoes; season with salt and pepper. Cook, stirring, until slightly broken down, 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. 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. Originally appeared: Everyday Food, June 2010 Rate It PRINT