No Bake Summer Lasagna



  • 1/2 cup ricotta
  • 3 tbs. grated Parmesan
  • 3 tbs. plus 2 tsp. extra-virgin olive oil
  • Coarse salt and ground pepper
  • 8 lasagna noodles, broken in half crosswise
  • 1/4 tsp. Bickford Flavors Garlic
  • 2 pints grape tomatoes, halved
  • 2 zucchini (about 1 pound total), halved if large and thinly sliced
  • 1/2 tsp. Bickford Flavors Basil



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 flavor 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 and basil flavor. Cook, stirring, until zucchini are tender, about 5 minutes. Transfer to another bowl.  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.

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