Name: No-Bake Summer Veggie Lemon Ricotta Lasagna
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 8 lasagna noodles; 1 TBSP plus 1 TSP extra virgin olive oil; 1 15- oz container of low-fat ricotta cheese; 1 cup light shredded mozzarella cheese; 2 medium zucchini; 1 large bell pepper; 2 ears sweet yellow corn; 1 TBSP fresh lemon juice; 3 TBSP fresh basil; 2 garlic cloves; 1 TSP lemon zest; 1/2 TSP salt; 1/4 TSP black pepper

Growing up, I was not a fan of corn on the cob. I didn’t despise it, but I just didn’t really get what was so special about it. It seemed as though everyone ate it on a daily basis in the summer.

Fast forward to now, and all of a sudden I like corn on the cob – and enjoy cutting it off the cob and throwing it into recipes even more. My husband, on the other hand, thinks that corn should only be eaten on the cob. But when it comes to persuading him to like foods, I tend to be pretty persistent. He was once a bean hater, and now I hardly ever hear a complaint when I throw chickpeas in our salads. In fact, he now voluntarily orders lentil soup sometimes. Point of the matter is, I’m not giving up on throwing corn into recipes just yet my friends!

So when I came across a recipe in the July/August issue of Fitness for a summer lasagna with corn relish, I immediately ripped the page out of the magazine. I changed around some of the ingredients and steps, but the main concept of their recipe remained: a summery lasagna, no oven required.

With its seasonal produce and hints of basil and lemon, this sauceless lasagna just screams summer. I layered cooked and cooled lasagna noodles with sautéed zucchini, bell pepper, corn, and a super yummy ricotta/mozzarella mixture:

No-Bake Summer Veggie Lemon Ricotta Lasagna

Adapted from Fitness Magazine

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Prep Time 20 mins

Cook Time 15 mins

Total Time 35 mins

Servings

Calories 470 kcal

Ingredients

8 lasagna noodles
1 TBSP plus 1 TSP extra virgin olive oil
1 15- oz container of low-fat ricotta cheese
1 cup light shredded mozzarella cheese
2 medium zucchini
1 large bell pepper
2 ears sweet yellow corn
1 TBSP fresh lemon juice
3 TBSP fresh basil
2 garlic cloves
1 TSP lemon zest
1/2 TSP salt
1/4 TSP black pepper

Instructions

Cook lasagna noodles al dente according to directions.
Meanwhile, mince garlic, slice zucchini into thin rounds and cut bell pepper into thin strips. Warm 1 TBSP olive oil in a large saute pan over medium heat. Add garlic, and cook for 2-3 minutes. Add zucchini and bell pepper, and cook until slightly tender.
Cut corn off the cob, and add the kernels to the veggie pan. Season with 1/4 TSP of salt and pepper. Allow it to cook about another 5 minutes, then remove from heat.
Once noodles are done cooking, drain, brush with 1 TSP of olive oil and arrange on a baking sheet to cool.
In a medium bowl, combine ricotta, mozzarella, lemon zest, lemon juice, basil and remaining 1/4 TSP salt. Mix together well.
Cut lasagna noodles in half. On a large plate, place 4 noodle halves. Spread 2 TBSP of ricotta mixture on each. Add a layer of veggies (I added zucchini, bell pepper, and corn in a layer on their own separately, then did a mixture of all 3 at the top). Repeat the layering of noodles, cheese, and veggies 3x more.
Serve and enjoy!