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.

Ready in 20 minutes, this pesto gnocchi recipe is a perfect dinner for summer weeknights! With a vibrant pesto sauce, it’s fresh and delicious.

This pesto gnocchi recipe is exactly the kind of easy dinner I’m craving right now. It’s fresh and summery, featuring bursty cherry tomatoes and plenty of basil pesto. But at the same time, it’s super simple. Made with store-bought gnocchi, it comes together in 20 minutes or less. File it under “summer weeknight dinners to make on repeat!”

This recipe is my extra-veggie spin on the Italian dish gnocchi al pesto. Hailing from Liguria, pesto’s home region, it traditionally consists of gnocchi tossed in a vibrant basil pesto sauce—that’s it. No other add-ins or garnishes, except for maybe a little cheese on top. In the spirit of summer, I couldn’t resist adding fresh tomatoes to this twist. They give the sauce a tangy sweetness that I absolutely love. I think you will too!

Pesto Gnocchi Ingredients

This recipe can be as simple or as involved as you’d like it to be.

• For the simplest version, use store-bought gnocchi and store-bought pesto.
• If you’re up for more of a project, make homemade potato gnocchi and homemade basil pesto. (The delicate, pillowy homemade gnocchi aren’t quick to make, but they are SO delicious in this recipe!)

On weeknights, I usually compromise and use store-bought gnocchi and homemade pesto. If you’re using homemade pesto, make this pesto recipe using 1/3 cup olive oil. Measure 1/2 cup of the pesto to use in this dish, and freeze the rest for another use!

Here’s what else you’ll need to make this recipe:

• Cherry tomatoes – You’ll burst them in a hot skillet before tossing them with the gnocchi. I love how their juicy texture plays off the chewy gnocchi.
• Extra-virgin olive oil – For sautéing the tomatoes.
• Pine nuts – For crunch! You’ll lightly toast them and sprinkle them over the gnocchi before serving.
• Fresh basil – I always shower this dish with fresh basil leaves before serving. They bring out the pesto’s rich basil flavor.
• Parmesan cheese – For salty, nutty flavor.
• And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

How to Make Pesto Gnocchi

This recipe has three main steps:

1. Boil the gnocchi.
2. Sauté the cherry tomatoes.
3. Combine the two and mix with pesto.

Here are a few tips for maximum pesto gnocchi success:

• The tomatoes should still hold their shape. The fun thing about combining cherry tomatoes and gnocchi is that the two have similar shapes and sizes. Cook the tomatoes until they start to burst, but stop before they totally fall apart, so that you can enjoy the gnocchi and tomatoes side by side in this dish.
• Reserve the gnocchi cooking water. Instead of draining the gnocchi, use a spider or slotted spoon to scoop it out of the boiling water and directly into the pan with the tomatoes. That way, you can use some of the reserved gnocchi cooking water to loosen the pesto and help it lightly coat the gnocchi. Variation: To make creamy pesto gnocchi, thin the pesto with a splash of heavy cream instead.
• Stir gently. Gnocchi (especially homemade gnocchi) and bursty cherry tomatoes are delicate! When you mix them with the pesto, stir gently to avoid mushing them. If the pesto feels too thick to easily mix in, add a little gnocchi cooking water to loosen it.

Find the complete recipe with measurements below.

What to Serve with Pesto Gnocchi

This pesto gnocchi is a delicious dinner on its own! For a larger meal, pair it with any of these appetizers or sides:

More Pesto Recipes to Try

Can’t get enough pesto? Make one of these easy pesto recipes next:

Pesto Gnocchi

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Serves 2 to 3

Ready in 20 minutes, this pesto gnocchi recipe is a perfect easy dinner for summer weeknights! It’s fresh and flavorful, made with bursty cherry tomatoes and a vibrant pesto sauce.

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• Bring a large pot of salted water to a boil.

• Meanwhile, heat the olive oil in a medium skillet over medium-low heat. Add the cherry tomatoes, a pinch of salt, and several grinds of pepper and cook, stirring occasionally, for 6 minutes, or until the tomatoes burst, soften slightly, and begin to release their flavorful juices. Remove from the heat.

• Cook the gnocchi in the boiling water for 2 to 3 minutes, or until they float. Use a slotted spoon or spider to transfer the gnocchi directly from the boiling water to the skillet with the tomatoes. Reserve the gnocchi cooking water.

• Gently stir to combine the gnocchi with the tomatoes, then add the pesto and gently stir until the gnocchi and tomatoes are well coated. If the pesto is too thick, add gnocchi cooking water, a few tablespoons at a time, to loosen it until it lightly coats the gnocchi.

• Season to taste and divide into bowls. Top with the pine nuts and fresh basil and serve with freshly grated Parmesan cheese.