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Cold, No-Bake Lasagna With Sautéed Zucchini, Tomato Salad, Ricotta, And Pesto Sauce

Barilla|June 22, 2015 1:46 pm EST

Cold, No-Bake Lasagna With Sautéed Zucchini, Tomato Salad, Ricotta, And Pesto Sauce

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If you like lasagna, you’ll love this summer version. It’s served cold and full of fresh vegetables. What could be better than that? 

Servings

6

Ingredients

• 1 box lasagna
• 3 2/3 tablespoon extra-virgin olive oil, divided
• 1 1/2 cup fresh ricotta cheese
• 1 1/2 cup fresh mozzarella, chopped
• 1 pound zucchini, diced to ½-inch pieces
• 1 pint red and yellow cherry tomatoes, halved
• 6 tablespoon prepared pesto
• salt, to taste
• black pepper, to taste

Directions

1. Bring a large pot of water to a boil; season with salt. Cook pasta according to package directions; drain and lay out on a tray to cool. Drizzle 1 teaspoon of olive oil over the pasta.
2. Mix ricotta, mozzarella, 2 tablespoons olive oil, salt, and pepper in a medium bowl and set aside.
3. Sauté zucchini over medium-high heat in a large pan with 1 tablespoon olive oil, salt, and pepper, until slightly brown, or about 8 minutes; set aside.
4. Toss tomatoes in the remaining olive oil, salt, and pepper.
5. Then, build the lasagna in the following order: pasta, cheese mixture, zucchini, tomatoes, pesto. Then, repeat two more times. Serve chilled.