Simple Summer Lasagna Recipe

Name: Simple Summer Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 whole Ripe Plum Tomatoes, Halved; 1 clove Garlic; 10 leaves Fresh Basil, Plus 1/4 Cup More, Chopped; 1 pinch Salt And Pepper; 1 whole Large Shallot, Minced; 1- 1/2 Tablespoon Extra Virgin Olive Oil, Divided; 2 cups Whole Milk Ricotta; 1/4 teaspoons Red Pepper Flakes; 4- 1/2 ounces, weight No Boil Lasagna Noodles; 2 whole Large Zucchini, Sliced Thinly On The Diagonal; 1/2 whole Head Of Kale, Stems Discarded And Leaves Chopped

Servings: persons

8 whole Ripe Plum Tomatoes, Halved
1 clove Garlic
10 leaves Fresh Basil, Plus 1/4 Cup More, Chopped
1 pinch Salt And Pepper
1 whole Large Shallot, Minced
1- 1/2 Tablespoon Extra Virgin Olive Oil, Divided
2 cups Whole Milk Ricotta
1/4 teaspoons Red Pepper Flakes
4- 1/2 ounces, weight No Boil Lasagna Noodles
2 whole Large Zucchini, Sliced Thinly On The Diagonal
1/2 whole Head Of Kale, Stems Discarded And Leaves Chopped

1
Preheat oven to 375 F. Grease a rectangular (9x13) baking dish with cooking spray and set aside.
2
In a food processor, combine tomatoes, garlic, 10 leaves of basil and a generous amount of salt and pepper.
3
Process until pureed.
4
Taste for seasoning and set aside.
5
In a small skillet over medium-high heat, saute shallot with 1/2 tablespoon olive oil until softened, about 3 minutes.
6
Then remove from heat.
7
In a small bowl, combine ricotta, red pepper flakes, remaining olive oil, sauteed shallot and salt and pepper to taste.
8
Begin layering lasagna.
9
First, coat the bottom of the baking dish with a bit of the tomato sauce.
10
Next layer on half of the noodles, overlapping them slightly.
11
Spread more tomato sauce on top of that.
12
Drop dollops of the ricotta mixture on top of sauce and then layer 1/2 the zucchini, kale and the remaining basil.
13
Repeat these veggie layers once more and then top with last layer of noodles, sauce and remaining ricotta.
14
Bake loosely covered with tin foil for 30 minutes.
15
Remove foil and continue baking for another 15 minutes.
16
Remove from oven and let cool for 5-10 minutes before cutting and serving.
17
Garnish with additional basil.

781

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 whole Ripe Plum Tomatoes, Halved, 1 clove Garlic, 10 leaves Fresh Basil, Plus 1/4 Cup More, Chopped, 1 pinch Salt And Pepper, and more.

Yes, Simple Summer Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Simple Summer Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions