No-Bake Grilled Zucchini & Corn Lasagna

By / Photography By Kathryn Brass-Piper | April 04, 2016


Season ricotta with salt and pepper and set aside at room temperature. Combine tomatoes, 1 tablespoon extra-virgin olive oil, garlic, balsamic, and basil in a medium bowl. Season with salt and pepper and set aside at room temperature.

Bring a large pot of salted water to boil. Cook lasagna noodles according to package instructions until cooked through. Drain and return to pot with a little oil to prevent sticking.

Meanwhile, heat grill or grill pan to high. Lightly brush corn and zucchini with oil; season with salt and pepper. Grill vegetables, turning as needed, until crisp-tender, about 3 minutes for zucchini and 10 minutes for corn. Let corn cool slightly before cutting off cob.

To assemble lasagna, place one noodle on a serving plate, spread small spoonfuls of ricotta over noodle, top with corn and zucchini. Repeat layering twice. Finish with a final noodle and top with tomato mixture. Serve with grated parmesan and basil.

NOTE: This room temperature take on lasagna turns a traditionally heavy meal into a light and fresh dish.


  • 1 cup ricotta cheese, room temperature
  • Sea salt and freshly ground pepper
  • ½ pound tomatoes, chopped
  • 1 tablespoon extra-virgin olive oil, plus more for grilling
  • 1 clove garlic, minced
  • 1 tablespoon aged balsamic vinegar
  • 1 tablespoon torn fresh basil, plus more for serving
  • 8 brown rice lasagna noodles, carefully broken in half crosswise
  • 2 ears corn, shucked
  • 2 large zucchini, cut into thin slices lengthwise (12 slices)
  • Parmigiano-Reggiano, for serving
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