Veggie No-Bake Lasagna

When I was asked to participate in recipe demos at the 14th and U St farmers market with fellow food bloggers Mango and Tomato, Florida Girl In DC and Thrifty DC Cook I was a) totally flattered and b) freakin’ the heck out! The recipe needed to include farmers market finds (duh!) but also be as no-cook/no-bake as possible.

Yikes! I love using farm fresh ingredients in all sorts of things…but it’s rare that I go the no-cook/no-bake route. I’m the girl who makes cheesecakes and brownies in the dead of summer. It could be 100 degrees out and I’m thinking about what to bake.

At any rate…Martha Stewart gave me some inspiration at the last minute. She had a photo and brief “recipe” for a veggie “lasagna” that looked so fresh and pretty. Turns out it was easy enough to make but was sorta bland. So I added in my favorite vinaigrette, some salt and pepper and all was well in the world again.

I hope you guys like it as much as I did! Enjoy!

Veggie No-Bake Lasagna

Adapted from Martha Stewart

2 zucchini, thinly sliced

3 small tomatoes, thinly sliced

1 cup fresh ricotta cheese

Pinch of salt, Pinch of pepper

Juice of 1 lemon

3-4tbsp olive oil

Pinch of salt, Pinch of pepper

Rinse and dry your veggies. Using a vegetable peeler,  thinly slice the zucchini. You can do this very carefully with a knife if you don’t have a peeler.  Slice up the tomatoes too!

In a bowl combine the ricotta, pinch of salt and pinch of pepper. Taste it! Is it seasoned the way you like it? Don’t want it to be bland!

In a separate bowl combine lemon juice, olive oil and the pinches of salt and pepper. Vigorously mix everything with a fork or a whisk. Taste it!!! Too lemony? Add a smidge of olive oil until it’s an even flavor. The olive oil should just be a conduit for getting the lemon juice everywhere…you shouldn’t feel like you just ate a sour patch kid.

On the plate you’ll be serving the dish begin layering everything, starting with the zucchini, then tomatoes and then two dollops of the seasoned ricotta. Once more – zucchini, tomato and ricotta. A final layer of zucchini to top it all off.

Next up, drizzle the lemon vinaigrette over the lasagna.

Eat it! Nom nom nom!

3 thoughts on “Veggie No-Bake Lasagna

  1. Pingback: Food Bloggers Share Recipes from Saturday Cooking Demo  | Borderstan

  2. Pingback: Scenes From A Market Demo « One Bite At A Time

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s