I found this recipe (from Martha Stewart) around this time last year when I was so miserably hot that I could not stand to be in the kitchen, not to mention turning on my oven! I can't believe it has taken me a year to try it! I LOVED it. It was a fresh new way of eating a basic comfort food. PS we have had INCREDIBLE weather around here. It has been high of low 80s and has even been chilly in the mornings so our house is cool and I have been cooking! I am keeping my fingers crossed that we keep this up!
No Bake Summer Lasagna
4 lasagna noodles (for 2 people)
2 Tbsp grated Parmesan cheese
1/3 cup ricotta cheese
3 Tbsp plus 2 tsp olive oil
salt and pepper
optional: pinch of red pepper flakes
1 garlic clove
1 pint grape tomatoes
2 Tbsp fresh basil leaves
Slice zucchini and basil. Mince garlic.
Slice tomatoes in half.
Break lasagna noodles in half. Cook in salted water until al dente.
Heat 1.5 Tbsp olive oil in a pan. Add tomatoes, garlic and salt and pepper. Cook until tomatoes are broken down.
Remove from heat and stir in sliced basil. I also added a pinch of red pepper flakes for some spice.
Transfer tomatoes into a bowl and set aside. Add 1.5 Tbsp olive oil to the same pan used for tomatoes.
Add zucchini, salt and pepper. Cook until zucchini is tender. Remove from heat and place in a separate bowl.
Stir together ricotta, parmesan and 2 tsp olive oil. Add some salt and pepper to taste.
Gather the 3 bowls of tomatoes, zucchini and cheese.
Drain noodles and rinse under cool water to allow them to be handled. Begin assembling for each person's lasagna serving. Start with 1 noodle, spread with cheese mixture.
Spoon some tomato mixture on top of the cheese.
Top with a 2nd noodle. Spread with cheese and top with zucchini.
Repeat once more. I ended with 1 more layer of cheese and tomatoes and a sprig of basil leaves.
This dish is AWESOME, but it is a little labor intensive if you are making it for more than a few people. I think it would be perfect for a small dinner party of 4.