Summer Lasagna with Zucchini, Tomatoes, and Ricotta without Baking

Pasta and Pizza | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Summer lasagna with zucchini, tomatoes, and ricotta without baking

Ingredients

Ricotta cheese - ½ cup
Grated Pecorino Pepato Cheese - 3 tablespoons
Olive Oil - 3½ tablespoons
Coarse Salt - to taste
Ground Black Pepper - to taste
Ready-made dry lasagna sheets - 8 pieces
Garlic - 1 clove
Marinated cherries - 21.2 oz
Young zucchini - 2 pieces
Chopped Sage Leaves - 1 tablespoon

Step by Step guide

Step 1

In a small bowl, mix the ricotta, grated Parmesan, and 2 teaspoons of olive oil. Season with salt and pepper.

Step 2

Bring a pot of salted water to a boil and cook the lasagna sheets until tender.

Step 3

Meanwhile, in a skillet, heat 2 tablespoons of olive oil over medium heat, add the minced garlic and halved tomatoes. Season with salt and pepper. Cook, stirring, for about 3 minutes until the tomatoes are soft. Transfer to a bowl.

Step 4

Pour the remaining olive oil into the skillet and add the thinly sliced zucchinis. Season with salt and pepper and cook, stirring, until tender, about 3–5 minutes. Transfer to another bowl and add the finely chopped basil.

Step 5

Place a small amount of the tomato mixture on 4 plates, then a sheet of pasta, followed by the cheese mixture, zucchini, and more tomatoes. Repeat the layers 2 times and sprinkle with basil on top.