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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!

grilledsummersquash

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!

grilledvegzucchini

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?

summerzucchini

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.

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Stacy of KSW

Thursday 26th of August 2010

Yum! This reminds me of the Ravioli Vegetable Stacks BHG featured last year, http://www.bhg.com/recipe/pasta/ravioli-vegetable-stacks/ , I made them for my birthday using alternating Butoni cheese & mushroom ravioli, zucchini & eggplant and one of my favorite tomato sauces instead of the tomatoes. It's one of my favorite meals! I have a feeling your version will be pretty fantastic too. Thanks

Marisa

Tuesday 3rd of August 2010

This looks so elegant! A really classy summertime meal.

MarciaatGreenVegetables

Monday 2nd of August 2010

It looks yummy, and a great summer dish, but I wouldn't call it lasagna. More like grilled vegetables with noodles and cheese. The word "lasagna" has to do with the way the different parts of the dish are layered on top of one another.

healthy mamma

Thursday 29th of July 2010

Oh yum! I will be making this one tonight for sure!! thx!

Kristin Janzen

Thursday 29th of July 2010

Oh this is definitely going on my "must try" list! Looks absolutely wonderful and a perfect meal for a hot summer night. http://delishliving.wordpress.com/