Vegetarian

No Bake Summer Lasagna is for Dinner.

No Bake Summer Lasagna takes 25 minutes to prepare.

No Bake Summer Lasagna takes 25 minutes to cook.

No Bake Summer Lasagna makes 4 servings.

The ingredients for No Bake Summer Lasagna are:

1/2 c. ricotta
3 T. grated Parmesan
5 T. extra virgin olive oil
8 lasagna noodles, broken in half lengthwise
1 sm garlic clove
2 pts grape tomatoes, halved
2 zuchinni (about 1 pound total), halved if large and thinly sliced
1 T. torn fresh basil leaves

Here is how you make No Bake Summer Lasagna:

In sm bowl, mix ricotta, parmesean, 2 T oil, add salt and pepper. Cook and drain noodles. In large skillet add 2 T. oil over med. high heat, add garlic and tomatoes, add salt and pepper. Cook stirring until tomatoes are broken down, usually about 3 minutes. Transfer to a bowl. Add 1 T. oil to skillet, add zuchinni, add salt and pepper. Cook, stirring until zuchinni is tender, about 5 minutes. Transfer to another bowl and stir in basil. On 4 plates layer tomatoes, noodle, ricotta and zuchinni 3 times then top with noodle and remaining tomatoes Serving Size: makes 4 equal proportions, about 5" by 5"Number of Servings: 4Recipe submitted by SparkPeople user DRTLOVR.

The nutritional information for No Bake Summer Lasagna is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 481.1

• Total Fat: 22.1 g
• Cholesterol: 12.5 mg
• Sodium: 112.2 mg
• Total Carbs: 58.5 g
• Dietary Fiber: 3.4 g
• Protein: 12.0 g

No Bake Summer Lasagna is Italian cuisine.

The dietary needs meet for No Bake Summer Lasagna is Vegetarian