No-Bake Summer Lasagna Stacks

These lasagna stacks are light and full of yummy summer veggies. Plus they are super quick and easy and don't use an oven so they won't heat up your house in the summer. Found a similar recipe on Pintrest and tweeked it to be quicker and easier.

(Serves 4)

Ingredients:

8 Lasagna Noodles

1 Zucchini Squash

20-25 Small Tomatoes (I use cocktail tomatoes because they have great flavor but any small tomato varriety will do.)

3 Tablespoons Olive Oil

6 Ounces Ricotta Cheese

1/4 Cup Grated Parmesean Cheese (I use the powdery stuff)

Dried Basil

Salt and Pepper

1. Cook the lasagna noodles according to the package directions. Drain and set aside.

2. Slice the zucchini and cut each slice into 4ths.

3. Cut each tomato in half and add them to the zucchini pieces in a saucepan.

4. Stir fry zucchini pieces and tomato halves with 2 tablespoons of olive oil and salt and pepper over medium heat until the tomatoes start to break down and the zucchini is somewhat soft.

5. Mix the ricotta cheese, parmesan cheese and remaining tablespoon of olive oil in a small bowl. Add dried basil, salt and pepper to taste.

6. Assemble each lasagna stack by layering 1 noodle, a small scoop of veggies, and a small scoop of the cheese mixture.

7. Fold the noodle over to cover the veggies and cheese and repeat with a second noodle on top of the first. Top with parmesan cheese.