Martha Stewart’s No-Bake Summer Lasagna Copycat Recipe

Martha Stewart’s No-Bake Summer Lasagna is a fresh, lighter take on the classic Italian comfort dish. Instead of baking layers of cheese and sauce, this recipe features tender lasagna noodles layered with sautéed zucchini, juicy tomatoes, creamy ricotta, Parmesan, and fresh basil. It’s an ideal summer dinner when you want the flavors of lasagna without turning on the oven.

Why Everyone Will Love This Recipe

This no-bake lasagna is simple, colorful, and packed with seasonal ingredients. The creamy ricotta balances the sweetness of tomatoes, while zucchini adds freshness and texture. It’s easy enough for a weeknight meal but elegant enough for entertaining, especially when summer produce is at its peak.

What Is the Dish?

No-bake lasagna is a modern interpretation of traditional Italian lasagna that focuses on lighter preparation and fresh seasonal ingredients. While classic lasagna is known for layers of baked pasta, rich sauces, and melted cheese, this version highlights the simplicity of summer cooking by assembling cooked noodles with fresh vegetables and creamy cheese.

Martha Stewart’s summer lasagna reflects the Italian tradition of using local, seasonal produce at its best. Similar to dishes found throughout Italy’s warmer regions, it celebrates vegetables, olive oil, fresh herbs, and simple preparation. Fun fact: lasagna itself dates back centuries, with early versions appearing in Italy long before the tomato-based versions many people know today. Modern variations like this one show how flexible the dish can be, transforming it from a hearty winter meal into a bright summer centerpiece.

Cooking Tips

• Toss cooked lasagna noodles with olive oil immediately after draining to prevent sticking.
• Use ripe summer tomatoes for the best flavor since they provide much of the sauce-like texture.
• Slice zucchini thinly so it cooks quickly and layers easily.
• Let ricotta come close to room temperature for easier spreading.
• Add fresh basil right before serving to preserve its bright flavor and aroma.

Frequently Asked Questions

Can I Use Other Types of Pasta?

Yes. Wide pasta sheets, fresh pasta, or even large flat noodles can work, though lasagna noodles create the classic layered appearance.

Can I Make This Recipe Ahead of Time?

You can prepare the vegetables, cheese mixture, and noodles ahead, but assemble shortly before serving for the best texture.

Can I Use Other Vegetables?

Absolutely. Yellow squash, crookneck squash, or pattypan squash are excellent summer alternatives.

Can I Replace Parmesan Cheese?

Yes. Pecorino Romano provides a sharper, saltier flavor, while a little lemon zest mixed into the ricotta adds extra brightness.

Is This Dish Served Hot or Cold?

This no-bake lasagna is best served slightly warm or at room temperature, making it perfect for summer meals.

How to Store

Store leftover no-bake summer lasagna in an airtight container in the refrigerator for up to 2 days. The noodles may soften slightly as they absorb moisture from the vegetables, so it is best enjoyed soon after preparation.

How to Freeze

Freezing is not recommended for this recipe because fresh zucchini, tomatoes, and ricotta can become watery and change texture after thawing. For the best results, prepare and serve fresh.

Ingredients

• ½ cup ricotta cheese
• 3 tbsps grated Parmesan cheese
• 3 tbsps plus 2 tsps extra-virgin olive oil, divided
• Coarse salt and freshly ground pepper
• 8 lasagna noodles
• 1 small garlic clove, minced
• 2 pints grape tomatoes, halved
• 2 zucchini (about 1 pound total), halved if large and thinly sliced
• 1 tbsp torn fresh basil leaves, plus more for serving

How to Make Martha Stewart's No-Bake Summer Lasagna

1. In a small bowl, combine ricotta, Parmesan, and 2 teaspoons olive oil. Season with salt and pepper.
2. Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions. Drain, toss with a little olive oil, and lay flat on a sheet tray while preparing the vegetables.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add garlic and tomatoes, season with salt and pepper, and cook for about 3 minutes until tomatoes begin to soften. Transfer to a bowl.
4. Add 1 tablespoon olive oil and zucchini to the same skillet. Season with salt and pepper. Cook about 5 minutes until tender. Stir in basil and remove from heat.
5. Cut lasagna noodles in half crosswise to create 16 pieces.
6. Place some tomatoes on four plates. Add a noodle piece, then spoon over ricotta, zucchini, and more tomatoes. Repeat layers twice more.
7. Top each serving with remaining noodles, tomatoes, and fresh basil. Serve immediately.