No-Bake Grilled Vegetable Lasagna

I love lasagna. But really, turning the oven on for that long in the summer just isn’t an option. Then I saw this recipe featured in Jaden’s TLC column and I couldn’t believe I hadn’t thought of the idea for a No-Bake Lasagna. DUH!


The grilled vegetables just alone tossed with some feta would be a great, simple salad!

I made a few adaptations. First, I grilled the vegetables and instead of just zucchini I decided to add some yellow squash too for color. I tossed the grilled summer squash with balsamic vinegar for a little extra flavor. And instead of tomatoes, I drizzled a little bit of some spaghetti sauce throughout the layers. I thought that would give it a little extra moisture and more lasagna feel to it. And I added some sun-dried tomato basil feta cheese!


This recipe for No-Bake Grilled Vegetable Lasagna is one seriously good meal. I love ricotta cheese and it went great with the balsamic grilled vegetables. Do you have a summer versions of your favorite fall and winter meals?


No-Bake Grilled Vegetable Lasagna
adapted from Steamy Kitchen on TLC
serves 4

  • 1 cup ricotta cheese
  • 1/3 cup sun-dried tomato basil feta cheese, plus extra for garnish
  • 3 tablespoons olive oil
  • Coarse salt and freshly ground pepper
  • 8 lasagna noodles, broken into thirds, cooked according to package instructions and drained
  • 1/2 cup tomato basil spaghetti sauce
  • 1 medium zucchini, sliced
  • 1 medium yellow squash, sliced
  • 1 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 cup torn basil leaves

Stir together the ricotta, feta and olive oil, and salt and pepper to taste. Set aside.

Heat grill to medium-high heat. Toss the zucchini and squash with 2 tablespoons of olive oil. When grill has heated, place the slices directly on the grill grates. Turn after 2-3 minutes, once grill marks have started to show. Then grill on the other side another 2-3 minutes. Remove and toss with balsamic vinegar. Salt and pepper, to taste.

Layer one noodle, a spoonful of ricotta mixture, zucchini and yellow squash and a drizzle of sauce. Repeat layering twice. Drizzle a little more olive oil on top. Garnish with basil and feta. Serve.