No-Bake Summer Lasagna Recipe (With Video)

Our light and summery no-bake lasagna is just the thing to make when it’s too hot to turn on the oven. It features tender lasagna noodles, sautéed zucchini, and juicy cherry tomatoes, all tied together by a rich and creamy ricotta spread. Unlike traditional lasagna, this recipe doesn’t require a baking dish: Instead, you’ll layer each of the four portions individually just before serving, making for an impressive lunch or dinner that’s fit for entertaining (but easy and quick enough for a weeknight). Pair this no-bake recipe with a simple salad for a summery, produce-packed meal that will keep you full and satisfied without weighing you down.

Key Ingredients

The noodles: There’s a time and place for no-boil lasagna noodles (in fact, many of our recipes from this classic meat-sauce version to this easy and cheesy skillet lasagna lean on them), but since this recipe never goes in the oven, you’ll need a box of standard lasagna noodles here. Cut them in half just before stacking.

The cheeses: A mix of ricotta and Parmesan cheeses lends richness to this simple recipe. Use whole-milk ricotta for the creamiest mouthfeel or opt for part-skim to keep it extra light.

The tomatoes: Tiny grape or cherry tomatoes soften in just a few minutes when tossed in a hot skillet, but don’t lose their shape. They’re our pick for this recipe, but if you have larger tomatoes on hand, you can chop up two of them to use instead.

The zucchini: You’ll need two medium zucchini (or one very large one) for this recipe. Cook them until they’re mostly tender and lightly browned but not mushy. If you have another variety of summer squash, swap it in for the zucchini and enjoy equally good results.

How to Assemble Our No-Bake Lasagna

Once you’ve boiled your noodles, cooked your vegetables, and stirred together your cheese mixture, it’s time to assemble. Here’s how it’s done:

1. Lay out four plates on your counter; you’ll build the stacks directly on the plates, which will prevent you from having to move them later (trust us, it would be a messy task).
2. Spoon some tomatoes on each plate, then top with half of a lasagna noodle.
3. Add a small spoonful of zucchini on top, followed by a dollop of ricotta and more tomatoes.
4. Repeat layering two more times, finishing each stack with a noodle and the last remaining tomatoes.