No Bake Summer Lasagna Recipes

NO BAKE SUMMER BERRY LASAGNA

Steps:

• Combine graham cracker crumbs, strawberry jam, melted butter and red food coloring( drop the color directly in melted butter or jam, it will dissolve better).
• Mix until evenly moistened. Press the mixture in the bottom of 13 x 9 x 2 inch dish. Place the crust in the freezer to firm.
• First, make the whipped cream. In a bowl beat chilled heavy cream until soft peaks form. Add powdered sugar and vanilla and continue mixing until really STIFF peaks form. Measure out 1 cup of beaten whipped cream for cheesecake layer. Cover remaining whipped cream and reserve for topping.
• To make cheesecake layer cream together softened cream cheese, powdered sugar, vanilla and softened butter. Mix in 1 cup of whipped cream(do not use soft whipped cream, cheesecake filling have to be thick or it won't hold dense blueberry jello salad layer on top)
• Gently fold in diced strawberries and spread over the crust. Place in the fridge to set.
• To make the blueberry jello salad layer in a large bowl place 6 oz. berry blue Jello gelatin mixture. Pour 1 ¼ cup boiling water and stir for a few minutes until the gelatin dissolved completely. Set aside to cool for 15-20 minutes, then stir in crushed pineapple and blueberry pie filling. Wait until it's cooled to room temperature and soft set, or place in the fridge to speed the process but stir from time to time.
• Spread blueberry jello layer over chilled cheesecake layer. Do not pour warm blueberry jello over cheesecake layer, it will melt it.
• Place in the fridge to chill until jello layer is set completely .
• Top with remaining whipped cream. Before serving arrange fresh berries on top. Melt white chocolate chips, transfer melted chocolate to a ziplock bag, cut off the corner and drizzle over the top of lasagna.
• Store in the fridge.

NO-BAKE SUMMER VEGETABLE LASAGNA

Steps:

• In a small bowl, combine ricotta, Parmesan, and 2 tsp oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain.
• Meanwhile, in a large skillet, heat 1 Tablespoon oil over medium-high. Add garlic (minced) and tomatoes (halved); season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Add 1 Tablespoon oil, zucchini and squash (sliced thinly) to skillet; season with salt and pepper. Cook, stirring until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil (torn).
• Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, add more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil.

NO-BAKE LASAGNA

Steps:

• In a large skillet, saute mushrooms and onion in oil until tender. Add the spaghetti sauce, tomato, basil and pepper. Bring to a simmer. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Meanwhile, cook lasagna noodles according to package directions., Add mozzarella cheese to the sauce; cook on low until cheese is melted. Drain noodles; cut into thirds. For each serving, on a plate, layer 2 tablespoons of sauce and two noodle pieces. Repeat layers twice. Top with 2 tablespoons sauce. Sprinkle with Parmesan cheese.

NO-BAKE SUMMER LASAGNA

Steps:

• In a small bowl, combine ricotta, Parmesan, and 2 teaspoons oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain.
• Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Add garlic and tomatoes; season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Add 1 tablespoon oil and zucchini to skillet; season with salt and pepper. Cook, stirring, until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil.
• Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, and more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil.

LAZY NO-BAKE LASAGNA

Steps:

• Heat the olive oil in a Dutch oven or large, wide pot over medium-high heat. Add the sausage and cook, breaking up clumps with a wooden spoon, until brown, about 6 minutes. Add the Marinara and 3 1/2 cups water and bring to a boil. Add the pasta, then partially cover and cook, stirring occasionally, until the pasta is al dente and the sauce is coating it nicely, about 16 minutes. Stir in the mozzarella and ricotta, then sprinkle with the Parmesan and basil, and serve.
• Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste.

SUMMER LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• In a skillet over medium heat, cook the ground beef until evenly brown. Drain juices. Mix the onion, green bell pepper, carrots, garlic, and tomato sauce into the skillet. Season with oregano, basil, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer 10 minutes, until vegetables are tender.
• In the bottom of the prepared baking dish, layer 1/2 the zucchini strips. In a bowl, beat together the cottage cheese and egg, and spread over the zucchini. Scoop 1/2 the beef mixture over the cottage cheese and egg mixture, and sprinkle with 1/2 the mozzarella cheese. Layer with remaining zucchini, beef mixture, and mozzarella. Top with Parmesan cheese.
• Bake 45 minutes in the preheated oven. Allow to sit 10 minutes before slicing to serve.

ONE POT NO-BAKE LASAGNA FROM SUNSET MAGAZINE

Steps:

• Remove and discard sausage casings.
• In a 4- to 5-quart nonstick pan over high heat, combine sausages, onion, and garlic. With a spoon, break meat into small pieces and stir often until mixture is browned, about 15 minutes.
• Meanwhile, break the lasagna into 2- to 3-inch pieces.
• To pan, add broth, 2 cups water, tomatoes (with juice), tomato sauce, basil, oregano, and lasagna. Boil, stirring often, until pasta is tender to bite, about 15 minutes.
• Ladle into wide bowls and sprinkle with cheese and parsley.

NO-BAKE SUMMER LASAGNA

Steps:

• In a small bowl, combine ricotta, Parmesan, and 2 teaspoons oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles until al dente according to package instructions; drain.
• Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Add garlic and tomatoes; season with salt and pepper. Cook, stirring, until beginning to soften, about 3 minutes. Transfer tomatoes to a bowl. Add remaining 1 tablespoon oil and the zucchini to skillet; season with salt and pepper. Cook, stirring, until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil.
• Divide one-third of the tomatoes among four plates; top each with a noodle half and small spoonfuls of ricotta, zucchini, and more tomatoes. Repeat with remaining noodles and tomatoes. Garnish with additional basil and serve.
• Nutrition Information
• (Per Serving)
• Calories: 376
• Fat: 19.3g (5.1g Saturated Fat)
• Protein: 12.3g
• Carbohydrates: 40.1g
• Fiber: 4.3g